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It's hard to believe that such a wide variety of veggies, fruit, protein, and whole grains could be packed into one delicious little package, but these chocolate chip zucchini muffins are the real deal! Thanks to the fresh zucchini and blueberries, they offer plenty of vitamins and antioxidants that the kids will love munching on at breakfast or during the school day.
To squeeze all the moisture out of your grated zucchini, squeeze it over a bowl with your hands first (this is a fun step for kids to help with). Next, spread it out onto a clean kitchen towel. Roll up the towel and press gently to remove any remaining moisture.
To make these muffins dairy-free, use canola or melted coconut oil in place of butter. For a gluten-free version, use a cup-for-cup gluten-free flour blend rather than all-purpose and whole wheat flour.
Store leftover muffins in an airtight container for 3 days at room temperature or up to 5 days in the fridge (you may want to warm them slightly in the microwave or toaster oven if serving from the fridge). Freeze in a zip top freezer bag for up to 3 months.
How much did you like this recipe?
These muffins are absolutely delicious! I omitted the blueberries since I didn't have any, but otherwise followed the recipe as written. I cannot even taste the zucchini, and I wouldn't know it was in there if I didn't make them myself. The muffins are moist and tasty, definitely a nice treat with a little extra veggie goodness inside. Highly recommend!
Leave out the blueberries. They make it weird. Add extra maple syrup for some more sweetness.
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