snack — kid-approved

Chocolate Chip Zucchini Muffins with Blueberries

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prep time 15 minutes
cook time 18-20 minutes
yield 12 muffins

Overview

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.

BY:Yummy Toddler Food

Ingredients

  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup zucchini, grated and squeezed very dry (see notes)
  • 1/3 cup maple syrup
  • 2 Nellie’s Free Range Eggs, lightly whisked
  • 2/3 cup applesauce
  • 1/3 cup melted butter
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup chocolate chips

Directions

  • Preheat oven to 400F. Coat a standard muffin pan with nonstick spray.
  • In a medium bowl, stir together the flours, cocoa powder, cinnamon, baking powder, baking soda, and salt.
  • To the dry mixture, add zucchini, maple syrup, eggs, applesauce, butter, and vanilla. Stir until just combined, then gently fold in blueberries and chocolate chips.
  • Divide batter among the prepared muffin pan, filling just to the edge of each muffin cup. Bake for 18-20 minutes, or until a cake tester inserted into the center of each muffin comes out clean. Let cool for a minute or two in the pan, then transfer to a wire rack to cool to room temperature.
  • Serve muffins slightly warmed or at room temperature.

Notes:

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.

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