Breakfast Food + Drink Sweets

Chocolate Chip Zucchini Bread Muffins

Today, my sweet bread recipe gets some green…with zucchini.

chocolate chip zucchini bread muffins

Are you a fan of zucchini bread? I have to say: as a child I refused to eat it. I would wrinkle my nose at the unusual hue of the bread and pass on the opportunity to enjoy it. Oh how silly I was.

Because…if you aren’t aware – zucchini bread (or muffins, in this case) is amazing. Seriously amazing. If you enjoy banana bread, chances are you’ll enjoy zucchini bread as well. The flavor is slightly less sweet, but the texture is pretty darn similar. Plus, you get some gorgeous color flecked throughout your taste treat. And you can even say you’re eating your vegetables…kind of. Ok, that might be stretching it a little.

chocolate chip zucchini bread muffins

Instead of pouring my zucchini bread batter into loaf pans, I separated it into muffin liners. Having easy grab-and-go breakfast or morning snack options during the school week is a welcome thing for me, especially now!

Another plus? Freezing your baked chocolate chip zucchini bread muffins is also an option. Let’s be honest: as much as I’d like to consume 2 dozen zucchini bread muffins by myself, enjoying some now and saving the rest for later is probably a good option. So, get ye to the market for some zucchini before the squash season has ended!

Do you have a preference? Zucchini bread or banana bread?

chocolate chip zucchini bread muffins

Chocolate Chip Zucchini Bread Muffins

***Makes 2 dozen muffins***


2 cups flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 cup sugar

1/4 cup butter, softened

2 large eggs

2 cups shredded zucchini (about 2 large or 3 medium squash)

1/3 cup plain lowfat yogurt

1 tsp vanilla

1 cup chocolate chips (I used dark chocolate)

chopped walnuts (optional)


1. Preheat oven to 350° F.

2. Combine flour, baking soda, salt, and cinnamon in a bowl. Stir together to mix. Set aside.

3. In another large bowl, combine sugar and butter. Beat with a mixer on medium speed until softened butter and sugar are incorporated. Add the eggs one at a time, then mix well. Then, add the shredded zucchini, yogurt, and vanilla and beat until fully combined.

4. Turn your mixer to low speed, then begin adding the flour mixture by heaping spoonful to the wet mixture. Continue adding scoops of the flour gradually until all is used and the batter is thick.

5. Turn off the mixer and gently stir in chocolate chips, and chopped walnuts (if desired).

6. Pour batter into muffin pans (either with cupcake liners or a pan coated with cooking spray), then bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove muffins from oven and allow to cool for at least 5 minutes before serving. Enjoy!


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