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    $5 Dinners | Budget Recipes, Meal Plans, Freezer Meals

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    Whole Wheat Zucchini Chocolate Chip Muffins

    August 29, 2014 by Erin, The $5 Dinner Mom 12 Comments

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    Whole Wheat Zucchini Chocolate Chip Muffins | 5DollarDinners.com

    Ok, friend. You have to make these. They are one of my kids’ most popular requests for lunch boxes…and I saved them for the end of our 31 Days of School Lunchbox Ideas. I sent them on their first day of school this week. I had stashed a few in the very back of the freezer, so they would actually make it to the first day of school. I dropped 2 into each lunch box and sent them on their way with some mango, strawberries, potato chips and a granola bar for a snack. I love how you can drop them into a lunchbox frozen

    I gave the members of The $5 Meal Plan a sneak peek of this recipe, including it in a recent weekly meal plan…and it’s getting RAVE reviews in our secret Facebook group!

    Please note the wide range on the yield for these muffins. I am a ‘7/8 full’ kind of muffin baker, so if you’re more of a 1/2-2/3 full, you’ll get more muffins. I made 2 dozen (part square, part circle) muffins, but many folks are getting 3 dozen out of this batter!

    This is the square baking pan that I use. It’s fun to be different.

    And one more thing, don’t use paper liners with these. Whole wheat muffins stick badly to paper muffins cups, no matter how much spray you add to the paper cups. Just go without for these. But still spray the pan generously.

    These muffins are hearty, filling, yet moist and soft…with just a touch of sweetness from the tiny chocolate chips!

    So here they are.

    Make them.

    Enjoy them.

    Make them again.

    And again.

    Print Recipe Pin Recipe Save Recipe Recipe Saved!

    Whole Wheat Zucchini Chocolate Chip Muffins

    The best muffins for lunch box eats!
    Prep Time15 minutes
    Cook Time25 minutes
    Servings - 2 dozen

    Ingredients 

    • 2 eggs
    • 3 ripe bananas
    • 2 tsp vanilla (or use homemade vanilla extract!)
    • 1 1/2 cups brown sugar
    • 2 cups milk
    • 3 1/2 cups whole wheat flour
    • 1 Tbsp baking soda
    • 1 Tbsp baking powder
    • 1 Tbsp cinnamon
    • 2 tsp salt
    • 3 cups shredded zucchini
    • 2 cups mini or regular chocolate chips

    Instructions

    • Preheat the oven to 350.
    • In a stand mixer, combine the eggs, banana, vanilla & brown sugar.
    • Mix in the milk & flour together so it doesnt splatter all over. Add the baking soda, baking powder, cinnamon and salt. Mix together until batter forms.
    • Mix in the shredded zucchini and chocolate chips.
    • Pour into greased muffin tin, filling 2/3 full. Makes 24 muffins.
    • Bake in the preheated oven for 22-24 minutes. Let cool slightly before servings.
    • To Freeze: Let cool completely to room temperature before adding to plastic freezer baggie or container.
    Disclaimer: As an Amazon Associate, I earn commissions on qualifying purchases. Reviews, opinions are my own.
    60 shares
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    Filed Under: After School Snacks, Baking, Bread Recipes, Breakfast Recipes, Budget Friendly Recipes, Freezer Recipes and Freezer Meal Plans, Healthy Snacks, Vegetarian Recipes

    These meals are a LIFESAVER!

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    Comments

    1. Elisa says

      August 29, 2014 at 11:20 pm

      Can you make this with all purpose flour too?

      Reply
      • Erin, The $5 Dinner Mom says

        September 5, 2014 at 7:00 pm

        Yes, you certainly can Elisa!

        Reply
    2. lilybellelocks says

      August 31, 2014 at 11:41 pm

      I just made these Gluten Free and they turned out perfect!

      All amounts were the same, my only substitutions were all purpose gluten free baking mix (a mix of rice, corn and buckwheat flours) and unsweetened almond milk instead of dairy milk. I baked at 350 for about 30 minutes. I also added 1 cup of whole pecans to the chocolate chips, delicious!

      Reply
      • Erin, The $5 Dinner Mom says

        September 5, 2014 at 7:01 pm

        Yay…thanks for sharing your GFDF substitutions!

        Erin

        Reply
    3. Billie Grant says

      September 3, 2014 at 9:32 am

      Erin,
      Just made this yesterday. So Good they won’t last long!
      Enjoy every moment with those rowdy boys. They grow up fast! We just took Seth to Moody Bible institute. Blessings to the family!:)

      Reply
      • Erin, The $5 Dinner Mom says

        September 5, 2014 at 7:02 pm

        Oh my goodness Billie, that’s unbelievable! Yes, these don’t last long around our house…and I can’t believe Seth is already off and Isaiah is married…you’re way too young for that!!!

        Reply
    4. Karen says

      September 5, 2014 at 11:52 am

      I have some buttermilk. Can substitute for the milk? These sound yummy.

      Reply
      • Erin, The $5 Dinner Mom says

        September 5, 2014 at 7:01 pm

        Yup, you sure can!

        Reply
    5. Sheila says

      September 7, 2014 at 3:10 am

      Hi, what can I substitute for zucchini? Thanks!

      Reply
    6. Annie says

      September 18, 2014 at 11:12 am

      Made these for my kids lunches today. I followed the recipe exactly, but ended up making 2 loaves instead of muffins. I had to cook mine 30-40 minutes extra before the loaves were cooked all the way through. They turned out DELICIOUS! My kids usually complain about things made with whole wheat flour, but I’d be shocked if they even notice it. I will definitely be adding this to my regulation rotation of recipes.

      Reply
    7. T says

      January 9, 2015 at 7:53 pm

      Just made these. They are good and the kids loved them too! Thanks.

      Reply

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    1. Whole Wheat Zucchini Chocolate Chip Muffins - says:
      September 27, 2014 at 1:46 pm

      […] a stand mixer, combine the eggs, banana, vanilla & brown […]

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    I’m Erin Chase…

    Also known as the
    $5 Dinner Mom.

    I have a little problem. I cannot make a meal that costs more than $5.
    It’s a fun challenge,
    and my pocketbook
    thanks me.
    Want to join me?

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