Breakfasts just got a whole lot more exciting.  These chocolate chip zucchini muffins are perfect for a breakfast that you can make over the weekend and eat during the chaotic weekdays.  

Easy, delicious and chocolately  are the best way to describe these wonderful muffins.  This recipe is 5 Freestyle points per serving, 1 muffin.

An image of the Chocolate Chip Zucchini Muffins recipe that shows 4 muffins on a colorful napkin. Chocolate chips are scattered throughout the image.

Who doesn’t have a lot of time in the mornings to make breakfast?  Or are you one of those people who believe they will lose weight if they don’t eat breakfast?  

These muffins (and a bunch of other muffins) can be made on Sunday afternoon and are ready for a quick grab and go breakfast recipe.

An image of the Chocolate Chip Zucchini Muffins recipe that shows two muffins on a white plate. One of the muffins on the plate has been cut in half. The remainder of the muffins and chocolate chips are scattered throughout the image.

I love that you can prep these ahead of time and just grab them and go in the mornings.  

You could even pop them in the microwave to warm them up a little bit before you head out the door (I recommend doing this).  They are so wonderful and so easy to throw together.

If you aren’t a fan of chocolate chips or zucchini, you might like this banana nut muffin, or these skinny french toast muffins. I also suggest trying this top 5 dessert round up if you need inspiration.

A close up image of the Chocolate Chip Zucchini Muffins recipe that shows three muffins on a colorful napkin. Chocolate chips are scattered throughout the image.

When you have a great chocolate chip zucchini bread recipe, and get requests to adapt it into muffins, you listen.  These muffins were created because of the requests I kept getting from you guys on making the loaf recipe into muffins.

I did make some adjustments to the loaf recipe to make these perfect for muffins, but they are similar.  I mean, why mess up a good thing, right?

One thing I didn’t change was that these muffins also have no added sugar in them.  The chocolate chips add plenty of sweetness, as does the maple syrup. Kids love these muffins too.

Why don’t you try these for yourself?

An image of the Chocolate Chip Zucchini Muffins recipe that shows 4 muffins on a colorful napkin. Chocolate chips are scattered throughout the image.

To make these chocolate-chip zucchini muffins:

  1. Preheat the oven to 350 degrees. Line a regular-sized muffin tin with cupcake liners and set aside.

  2. In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry. Fold in the zucchini and chocolate chips.

  3. Scoop the batter into the cupcake liners to about 3/4 full. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.  Let the muffins cool for about a few minutes before you serve.

What are your go-to quick grab and go breakfast items?

An image of the Chocolate Chip Zucchini Muffins recipe that shows 4 muffins on a colorful napkin. Chocolate chips are scattered throughout the image.

Chocolate Chip Zucchini Muffins

Dash of Herbs
This recipe is 5 Freestyle points per serving, 1 muffin.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast
Cuisine Breakfast
Servings 12 servings
Calories 195 kcal

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 Tablespoon ground cinnamon
  • 4 large eggs
  • 1/3 cup pure maple syrup
  • 1/8 cup olive oil
  • 2 cups zucchini shredded
  • 1/2 cup Ghiradelli 60% cocao chocolate-chips

Instructions
 

  • Preheat the oven to 350 degrees. Line a regular-sized muffin tin with cupcake liners and set aside.
  • In a large bowl, whisk together the dry ingredients. In a small bowl, mix together the wet ingredients. Add the wet ingredients to the dry. Fold in the zucchini and chocolate chips.
  • Scoop the batter into the cupcake liners to about 3/4 full. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.  Let the muffins cool for a few minutes before you serve.

Nutrition

Calories: 195kcalCarbohydrates: 29.7gProtein: 5gFat: 6.4gSaturated Fat: 2.3gCholesterol: 63.4mgSodium: 247.1mgFiber: 1.4gSugar: 11.8g
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!

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