These mini chocolate chip zucchini muffins are unreal! My daughter couldn’t wait for them to come out of the oven! When they did, she devoured the first one and announced that it was chocolatey and delicious!
I couldn’t keep the secret, so I told her that it had zucchini in it. Her reply: “awesome!” and asked for another. Mom scores!
This recipe can be adapted and made egg-free by using an egg replacer, bananas, or applesauce! Those options will keep the muffins moist and fluffy, while still “binding” the ingredients (see notes in recipe).
Another plus? They can be frozen and used later! Perfect for a grab and go treat for your kiddos for school or complementing your MOMables menu plans for a nice dessert at lunch.
These are the muffins I included in twenty-eight bentos I recently donated to a school. They were a huge hit!
Chocolate Chip Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 15 to 20 minutes
- Total Time: 25 - 30 minutes
- Yield: 24 mini muffins 1x
- Cuisine: Baking
- 2 cups oat flour (rolled oats ground into a flour–you can use your blender or food processor for that)
- 1 medium zucchini, finely grated
- 2 eggs (see notes below for substitutions)
- 3 teaspoons vanilla extract
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup applesauce
- 1/2 cup baking cocoa (I use a blend of dark and natural, giving them a nice chocolatey color)
- 1 cup chocolate chips (EnjoyLife brand is free of the Top 8 Allergens)
- Preheat the oven to 350F, and lightly grease a mini muffin pan.
- In a large bowl, mix the oat flour, zucchini, eggs, vanilla, baking powder, baking soda, cinnamon, and applesauce.
- Mix in the baking cocoa until evenly blended. Add the chocolate chips, saving a few for topping, and stir.
- Pour the batter evenly into each mini muffin cavity.
- Bake for 15 to 20 minutes, until a toothpick comes out clean.
- Remove from the oven, and top each with a few additional chocolate chips.
- Let cool and enjoy!
If you’re replacing the eggs with applesauce or banana, substitute 1/4 cup fruit per egg. Increase the baking soda by 1/4 teaspoon per egg and 1/4 teaspoon of baking powder per egg. If you’re using egg replacement, follow the recipe. Baking times may be 3 to 5 minutes longer if you’re using fruit.
- Serving Size: 2 mini muffins
- Calories: 192
- Sugar: 12 g
- Sodium: 121.5mg
- Fat: 8.2g
- Saturated Fat: 4.2g
- Carbohydrates: 27.2g
- Fiber: 4g
- Protein: 5.7g
- Cholesterol: 31mg