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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

This recipe is 5 Freestyle points per serving, 1 muffin.
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Course: Breakfast
Cuisine: Breakfast
Keyword: Muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Calories: 195kcal
Author: Dash of Herbs


  • 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


  • 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.
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Calories: 195kcal | Carbohydrates: 29.7g | Protein: 5g | Fat: 6.4g | Saturated Fat: 2.3g | Cholesterol: 63.4mg | Sodium: 247.1mg | Fiber: 1.4g | Sugar: 11.8g