Mini Zucchini Chocolate Chip Muffins

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(from 2 reviews)
Mini Zucchini Chocolate Chip Muffins

I love zucchini because it blends very well in any baking recipe. It’s like the chameleon of vegetables. Not only does it up the nutritional value without boasting its presence but also makes the baked goods moist. It especially pairs very well with chocolate, which I know from baking these zucchini recipes.

So this chocolate chip zucchini muffin recipe is no exception and it was super delicious. I found the original recipe here and made some changes to make it egg free. It is a wholesome lunch box treat or an after school snack. I have no doubt that this muffin will make it to your kid’s favorite recipes list.


Mini Zucchini Chocolate Chip Muffins Recipe

Prep TimeCook TimeMakes
20 Mins17 Mins30 mini muffins
Mini Zucchini Chocolate Chip Muffins
4.5 from 2 reviews
Moist and flavorful, these mini zucchini muffins will surely become a mega hit with your family and friends.
Dry Ingredients:
  • 2 and 1/2 cups whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients:
  • 1 cup plus 2 tablespoons milk (See My Notes)
  • 2/3 cup honey
  • 1/4 cup plain yogurt
  • 1/4 cup butter, melted
  • 1 cup shredded zucchini
  • 1/2 cup mini chocolate chips
  • whole wheat pastry flour – mix of all-purpose flour and whole wheat flour
  • milk – any non-dairy milky
  • honey – maple syrup or agave syrup
  • yogurt – unsweetened applesauce
  • butter – oil
  • zucchini – carrot, apple, pear
  • chocolate chips – dried fruit or nuts
  1. Preheat oven to 375F/190C for 15 minutes. Line mini muffin tins with paper liners.
  2. In a large bowl mix together the dry ingredients.
  3. In another small bowl stir together the wet ingredients and mix it with the flour.
  4. Stir in the zuchini and chocolate chips; mix until just combined.
  5. Spoon in about a tablespoon of batter for each muffin. I was able to get 30 mini muffins. Bake it for about 15-18 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool in pan for about 5 minutes and then transfer it to a wire rack to cool completely.
My Notes:
  1. tablespoons of orange juice was suggested in the original recipe. I used milk because I was out of oranges. But I’m sure that some orange juice and orange zest would have made these muffins even more flavorful.
  2. Other interesting combinations you could try with this recipe are carrot-raisins, apple-walnut, pear-craisins.
Nutritional Information for 1 Muffin
Calories: 82
Total Fat: 3.2 g
Saturated fat: 1.2 g
Unsaturated fat: 2.0 g
Cholesterol: 4.9 mg
Total Carbohydrate: 15.5 g
Sugars: 10.0 g
Dietary Fiber: 1.4 g
Protein: 1.8 g
Sodium: 97.8 mg
Potassium: 38.8 mg
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Mini Zucchini Chocolate Chip Muffins

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  1. KJ

    Hi, I have been itching to try this recipe. Could you tell me where I could find whole wheat pastry flour. I live in the US. Thank you!

    • Madhuram

      You should be able to find it in the organic/natural/health products aisle if your grocery store has one. Otherwise check it in the baking section itself. If you don’t have luck finding it use equal parts of all-purpose flour and whole wheat flour.

  2. nabilla

    Hello! I tried this recipe today, it taste delicious! but the appearance aren’t that good, the muffin rise after I baked it but after I cool it down it falls 🙁 and it’s a bit soggy, is it normal for recipes without eggs?

    what did I do wrong? the only replacement I did is replacing the choco chip with almond powder, I use olive oil instead of butter

    Thanks a bunch!

    • Madhuram

      It could be that the oven was not hot enough or you filled the muffin tins with too much batter. These are the 2 usual reasons for cakes/muffins to sink after it is out of the oven. Oil for melted butter should’nt be a problem. But almond powder for the chocolate chips could affect the texture because it also changes the flour to liquid/leavener ratio. You should have chosen to use chopped nuts instead of that.

      • nabilla

        oh I see. Thank you for the answer. I guess both could be the reason, my oven is an old one. I will replace with chopped nuts next time!

  3. Johs

    Excellent recipe, thanks – I made them vegan, and they came out beautifully. Used unsweetened almond milk, switched the butter for coconut oil (about quarter of a cup), and used about a spoonful of apple cider vinegar in stead of the yoghurt.

    These are going to be a regular treat!

    • Madhuram

      You’re welcome Johs. I too will try your method of making it vegan.