ZUCCHINI CHOCOLATE CHIP MUFFINS TODDLERS BEG FOR EVERY MORNING
These zucchini chocolate chip muffins are soft, moist, and lightly sweet with hidden veggies inside. A kid-friendly breakfast or snack that toddlers love and parents feel good about serving.
Equipment
- Muffin tin
- Mixing bowls
- Grater
- Whisk
- Measuring Cups and Spoons
Ingredients
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- ½ cup brown sugar
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, grated and squeezed dry
- ¼ cup milk
- ¾ cup chocolate chips
Optional Add-Ins:
- ⅓ cup walnuts, chopped
- ¼ cup oats
Instructions
Prep Oven
- Preheat oven to 180°C (350°F) and line a muffin tin with liners.
Mix Dry Ingredients
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
Mix Wet Ingredients
- In another bowl, whisk eggs, brown sugar, oil, vanilla, and milk until smooth.
Combine
- Add wet ingredients to dry ingredients and mix gently. Fold in grated zucchini and chocolate chips.
Bake
- Divide batter into muffin cups and bake for 18–20 minutes or until a toothpick comes out clean.
Cool & Serve
- Let muffins cool slightly before serving warm or storing.
Notes
- Toddler Favorite: Sweet chocolate hides the taste of zucchini.
- Moist Texture: Zucchini keeps muffins soft and fluffy.
- Healthy Swap: Replace half flour with whole wheat flour.
- Storage: Store in airtight container for up to 3 days or freeze up to 2 months.
- Breakfast or Snack: Perfect for school mornings and lunchboxes.