zucchini chocolate chip muffins

Meet your new favorite breakfast (or snack): fluffy zucchini muffins filled with melted chocolate chips.

Zucchini & Chocolate Chip Muffins Recipe

I’m constantly on a mission to convince my kids to eat greens, whether they know it or not. These muffins give them a delicious serving of greens and have them thinking they’re getting dessert. It’s one of my favorite mom hacks, I have to say. I tweaked my double chocolate zucchini bread recipe to make these muffins, which turned out even more fluffy than its sister recipe with studs of melted chocolate in every bite. They help everyone eat their greens, adults included. 

Ingredients for Zucchini & Chocolate Chip Muffins

  • 2 zucchini, ends cut off and chopped into inch-long pieces
  • 1 cup bread flour
  • 2 eggs
  • 1/2 cup tahini
  • 1/2 cup maple syrup
  • ¼ cup date caramel or 4 dates, pitted
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips

How to Make Zucchini & Chocolate Chip Muffins

  1. Preheat the oven to 375°F and lightly grease or line a standard muffin pan with paper liners.
  2. Add all of the ingredients, except the chocolate chips, to a high-powered blender and process until smooth. 
  3. Fold the chocolate chips into the batter and portion into the muffin pan. If you want, add more chocolate chips on top. 
  4. Cook for 20 minutes or until a toothpick inserted into a muffin comes out clean. 

What You'll Need

In a rut in the kitchen? Send me your cooking questions! Email [email protected] for my cooking advice and insights, and don't forget to tag @bakedbymelissa on Instagram with pictures of your creations.