April 2024

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Chocolate Chip Zucchini Muffins

Enjoy a little treat with added fiber and nutrients from zucchini and pecans in these yummy muffins. This recipe uses a healthier oil option compared to more commonly used oils such as vegetable or canola oil.

Total time

15 min


Makes 12 muffins


1.5 cups all-purpose flour (non bleached flour is great but bleached will work as well)

¾ cup brown sugar

1 teaspoon baking soda

1.5 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup light tasting olive oil (it will say “light tasting” on the bottle) or grapeseed oil

1/4 cup milk

1 egg, whisked

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup semisweet or dark chocolate chips

½ cup chopped pecans, optional


1. Preheat your oven to 350ºF.

2. Line your muffin tin with paper liners.

3. In a medium bowl, combine the flour, brown sugar, baking soda, cinnamon and salt.

4. In a separate bowl combine your oil, milk, egg, lemon juice and vanilla.

5. Shred your zucchini using a cheese grater or a food processor. Don’t try and squeeze any liquid out as you want it to keep your muffins moist!

6. Combine your wet and dry ingredients, including your zucchini. If the batter seems a bit dry at first, it will become moist as the zucchini lets out its moisture.

7. Add chocolate chips and pecans, if using.

8. Spoon batter evenly muffin tin.

9. Bake for 18-22 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Allow to cool on a wire rack.


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