Chocolate Chip Zucchini Carrot Muffins

With two little ones that have food allergies, we opt to do a lot more baking (and cooking) in our home.  However, food allergies or not, these sweet and yummy Chocolate Chip Zucchini Carrot Muffins are a perfect kid’s breakfast or snack.  They store easily and although the chocolate chips add a sweet factor, I don’t feel as guilty feeding them to my kids since they are loaded with carrots and zucchini.

Let’s get straight to the recipe!

Prep Time: Just about 15 minutes

Cook Time: 20 minutes

Servings: 12 muffins


  • 1 ½ cups all-purpose flour
  • ¾ cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 egg, lightly beaten (if you have an egg allergy, can replace with ½ cup unsweetened applesauce)
  • ¼ cup vegetable oil
  • ¼ cup milk (for dairy allergy, you can use soy, oat, or even almond if no nut allergy)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • ½ cup miniature semisweet chocolate chips (we use Enjoy Life!)


  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  3. In a separate bowl mix egg, oil, milk, lemon juice, and vanilla extract.
  4. Stir in dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
  5. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  6. Let muffins cool on a cooling rack for 10-15 minutes.



They are moist and easy to make.  Enjoy!

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