snack — kid-approved

Chocolate Chip Zucchini Muffins with Blueberries

Chocolate zucchini muffins filled with fresh fruits, veggies, whole grains, protein, and antioxidants. | Chocolate zucchini muffins filled with fresh fruits, veggies, whole grains, protein, and antioxidants. |
prep time 15 minutes
cook time 18-20 minutes
yield 12 muffins


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


  • 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 Nellie's Free Range Unsalted Butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen
  • 1/2 cup chocolate chips


  • 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.


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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Comments Reviews

CandaceJune 30, 2023

Definitely trying these! Maybe July 4 picnic??


Hi Candace, sounds like the perfect occasion. Let us know how they come out! 💜

Joyce GuttermanOctober 18, 2022

Love the egga


Hi Joyce, we're so glad you like our free range eggs! Hope you find this recipe to be enjoyable and tasty!

Robin GreerJuly 23, 2022

These look amazing. Can't wait to try them.


We can't wait to hear how you like them, Robin!

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!

Elena Kochanek

Leave out the blueberries. They make it weird. Add extra maple syrup for some more sweetness.