I know zucchini is soo last year and now cauliflower is the vegetable of the moment, but I think you will forgive me when you try these delicious Double Chocolate Chip Muffins with Zucchini. They are so good!
If you have been reading my blog posts you will know I am a huge advocate for vegetables. And in my blog post all about getting veggies into the lunchbox we chatted about how important they are in healthy diets. Vegetables are so important – they should be around 1/3 of what we are eating on a daily basis. So this means if we want to achieve this we really need to get veggies on our plates at every opportunity. And I think means we need to get inventive with how we offer vegetables.
Now I am a little on the fence about ‘hiding’ veggies. Yes, I do put zucchini in these Double Chocolate Chip Muffins with Zucchini. But I do tell my kids what’s in them. That way they know what they’re eating and it normalises vegetables.
So anyway back to these Double Chocolate Chip Muffins with Zucchini. They are really delicious. My kiddies gobble these down, as do I. I love the addition of zucchini in baking they just seem to make the muffins very light. And with the combination of Greek yogurt they really add a nutritious punch to the chocolate chip muffin. If you love zucchini in muffins try these Cheese & Vegetable Lunchbox Muffins or these Apple Zucchini Muffins.
This is a really big batch, making 18 muffins so a great recipe to prepare for school lunches ahead of time. To freeze your Double Chocolate Chip Muffins with Zucchini, let them cool completely before placing in a large zip lock bag or in a container. Then you will have muffins all term long…or at least for a few weeks!
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Double Chocolate Chip Muffins with Zucchini
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 18 medium muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: Western
Description
These delicious Double Chocolate Chip Muffins with Zucchini are a fantastic way to add a nutrient boost to lunchbox baking. Totally kid approved!
Ingredients
- 1 zucchini medium grated (125g)
- 1 cup greek yogurt
- 1/2 cup olive oil
- 1/3 cup maple syrup
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup chocolate chips
- 1/4 cup cacao
- 2 cups self raising flour
Instructions
- Preheat an oven to 180c and thoroughly grease a medium sized muffin tin.
- Mix together all of the ingredients except the flour
- Carefully fold through the flour until just combined, ensuring you do not over-mix
- Spoon the mixture evenly between the muffin pans
- Bake for around 12-15 minutes or until the muffin springs back when touched and a skewer inserted into the centre of the muffin comes out clean.
- Allow to cool in the pan for 5 minutes before turning onto a baking rack and cooling completely
Notes
There is no need to squeeze out the liquid from the zucchini for this recipe.
I hope you will enjoy these. They are really yummy and fantastic for the lunchbox. If you make these, I would love for you to rate the recipe! As always, if you bake these pop on over to Instagram and share you pics with me and while you are there check my feed for lots of lunchbox inspiration!
Happy baking,
Bernadette x
Hello
Can I use normal yogurt??
Thank you so much I like your recipes
Yes you could – I would go with natural over flavoured though. Bernadette x
Light, fluffy muffins. Not particularly sweet until you hit a choc chip, but they are definitely satisfying. A winner with our 2 year old!
Thanks for baking, yes they’re definitely a lower sugar muffin. Glad you and your little enjoyed them. Bernadette
Could u leave the egg out ?
I haven’t tried but the greek yogurt would probably add the moisture needed. If you try let me know! Bernadette x
My zucchini hating 4 year old loves these! I even told him that they are zucchini 👏👏👏
Thanks so much for baking, I love that he loves them even knowing there is the zucchini in there! Bernadette x
I made these today. So moist, just sweet enough and made about 36 mini muffins which will go into school lunchboxes. Thank you!
Thanks so much for baking! We love these for school lunches! Bernadette x
Hi, looks great. I am just wondering if the cooking time is correct as mine needed a lot longer
It’s correct based on my oven which I create and test my recipes in and the size of the muffins I am making. All baking times are guides due to the variations between ovens which is why it’s recommended to test the muffin before removing from the oven. Thanks Bernadette
What would you use to make these gluten free?
Hi Hayley – I am not a gluten free baker so don’t know for sure but I believe that you could try with a GF flour.I have seen some at the supermarket that appear to have a direct quantity swap. Let me know how you go. Happy baking, Bernadette x
Made these but didn’t have self rising flour so I used the oat, flour and baking powder measurements from your Zucchini Chocolate Chip muffin recipe. Turned out amazing, do these freeze well? Thanks!
Yes they do! Glad you enjoyed! Bernadette x
how big is one cup…..
It’s a 250ml capacity cup. If you are looking to convert into grams for flour it’ll be 125g per cup and about 245g per cup of yogurt. Happy baking, Bernadette
Hi, can SRF be substituted with Oatmeal or wheat meal? Same proportion?
Amazing! Made them with low fat greek yogurt and milk chocolate chips. Thank you!
So glad you loved them! Thanks for baking, Bernadette x
Made a double batch of these in the hope they would be liked and they are a huge success. Can’t keep hubby and the kids away from them. Still got plenty for the freezer as they make a huge bath of mini muffins!
I love to hear this! Yes these are a huge favourite in our house. And full of goodies too! Thanks for baking lovely x
Made these today.. used date paste instead of maple syrup. . There delicious 😋
Oh that does sound like a great swap! The twins and I finished our last batch yesterday so I am going to bake some more this weekend!
Keen to try these! If you wanted to leave the cacao out, would you need to up the flour? Also, does olive oil flavour them – can you use something like vegetable or rice bran oil?
Hi! They are really good! If you wanted to leave the cacao out you should substitute for cocoa. Or if you did not want a chocolate muffin I am sure they would still taste delicious but I hadn’t tested them without. I would recommend adding an extra teaspoon of vanilla if you did this. I use a very mild flavoured olive oil so do not taste it but you could use vegetable or coconut oil. Happy baking x
I used home grown olive oil which isn’t mild at all, and I couldn’t taste it. Then again I may be used to it. Hope that helped you.