A new favourite in our house, these zucchini chocolate chip muffins are so good! Ready in around 35-minutes, they are perfect for school lunches or an on-the-go snack. Did I mention the chocolate chip part?
"Don't ever let a recipe tell you how many chocolate chips to put in. You measure that shit with your heart."
Molly McClanahan
I am always scrambling to find new snacks to add to my daughter's lunchbox. Since I began making these muffins, she hasn't wanted anything else! I can't say I blame her, they are so tasty.
This recipe is adapted from a zucchini bread recipe from Sally's Baking Addiction.
Why These Muffins Work
These muffins are on regular rotation around here. They are
- easy to make - we're talking skill level 0 here -and ready in around 35-minutes
- nut-free so perfect for school lunches
- moist and delicious
- vegan
- freezable! and
- gluten-free adaptable - try the gluten-free flour mix in my coconut pancakes with banana recipe.
Ingredients & Substitutions
Zucchini: I have a wheel grater that grates the zucchini quite roughly and doesn't produce too much liquid. If you have a regular grater, give the zucchini a quick squeeze to release some of the moisture.
Chocolate chips: dark vegan chocolate chips are so delicious in these muffins, but you can use any chocolate you like. Swap them out for chopped walnuts for something different.
Brown and granulated sugar: using brown sugar - not just granulated - adds a deeper, more caramel flavour to the muffins which works beautifully with the warm spices.
Okey-dokey, let's make the tastiest vegan zucchini chocolate chip muffins ever. Are you ready?
How to Make Zucchini Chocolate Chip Muffins
Step 3 and 4: Add the wet ingredients to the dry and stir until almost fully combined. Add the chocolate chips and stir again.
Step 5: Fill a lined muffin tray two-thirds of the way up. They are ready to bake now but I like to add a little topping. Combine rolled oats, sugar and cinnamon (see measurements in the recipe card) and sprinkle on top. Bake for 25 minutes at 177 degrees C (350 degrees F)
Done! Oh, my goodness, the aroma coming from my kitchen is awesome. Brew a coffee, grab a muffin and put your feet up. Enjoy, x.
FAQs
Yup. Just swap the all-purpose flour for a gluten-free flour mix.
Totally. Allow them to cool completely and pop them in a freezer-safe container. Freeze for up to 3 months. Thaw them at room temperature for a few hours.
More lunchbox recipes:
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Make This Recipe
Zucchini Chocolate Chip Muffins
Ingredients
- 1½ cups (225g) all-purpose flour I use unbleached flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- 2 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- 1 ½ cups grated zucchini 2 small zucchinis
- ¾ cup dairy-free milk I use soy
- ⅓ cup sunflower oil
- 2 teaspoon vanilla extract
- ½ cup (75g) brown sugar
- ½ cup (95g) granulated sugar I use raw caster sugar
- ¾ cup (120g) chocolate chips or buttons
For the Oat Topping
- ¼ cup rolled oats
- 1 tablespoon granulated raw sugar I use raw caster sugar
- ½ teaspoon ground cinnamon
- tiny pink salt
Instructions
- Preheat the oven to 177°C (350°F) and line a 12-pan muffin tray.
- In a large bowl, combine the flour, baking powder, baking soda, salt, nutmeg and cinnamon. In a separate bowl, stir together the milk, oil, vanilla, brown sugar and granulated sugar.
- After grating the zucchini, give it a wee squeeze before stirring it into the wet ingredients. Just a little, we are not trying to squeeze all the moisture out, just a little.
- Add the wet ingredients to the dry and stir until almost combined - a few patches of flour here and there are OK - and add the chocolate chips. Stir the batter together until all the flour is just combined. Don't over-mix.
- Fill each lined muffin mould ¾ of the way up with the batter. You are ready to bake now or you can add the oat topping.
- For the oat topping, combine the oats, sugar and cinnamon in a small bowl and spinkle on top of each muffin. Pop the tray in the oven and bake for 25-minutes or until the muffins have risen in to a dome and a skewer comes away from the centre clean.
- Remove from the oven and allow them to sit for 10-minutes before turning them out. Serve warm or at room temperature.
Aleesha says
These are delicious! These have become a regular in our household to pack for school lunches. They are so quick and easy to make, my two year old can help out and stays engaged for the entire process.
Amanda says
I love that you make these. 🙂
Madison says
Wow such an amazing treat for my families Good Friday gathering. Easy to make and so so tasty!
Amanda says
Oh, thanks Madison. These are a favourite in our house too. They are great for school lunches but also for gatherings. You can't go past chocolate, right? 🙂
Wahid says
These are downright delicious. The family can't get enough great for kids lunches and I take some to work my co-workers are jealous
Prue says
Oh, my gosh! These were amazing. Perfect for school lunches. Thanks for the easy recipe.
Amanda says
Oh, thanks Prue. I am so happy you enjoyed them. We make these every week for our school lunch boxes - they are easy, tasty and nut-free. Thanks for taking the time to reach out. 🙂