Mini Zucchini Chocolate Chip Muffins | DFM

Mini Zucchini Chocolate Chip Muffins


15 min.


20 min.

Serving Size

24 muffins

Baked into gorgeous golden, wonderfully moist muffins with warm spices, a touch of honey, and a hit of chocolate, zucchini never tasted so good.


  • 1 1/2 cups (375mL) whole wheat flour
  • 1 cup (250 mL) all-purpose flour
  • 2 tsp (10 mL) each, baking powder and ground cinnamon
  • 1 tsp (5 mL) ground ginger
  • 1/2 tsp (2 mL) each, baking soda and salt
  • 1 eggs
  • 1 cup (250 mL) milk
  • 2/3 cup (150 mL) liquid honey
  • 1/4 cup (60 mL) butter, melted
  • 2 tbsp (30 mL) freshly squeezed orange or lemon juice
  • 1 cup (250 mL) shredded zucchini (about 1 small)
  • 1/2 cup (125 mL) miniature semi sweet chocolate chips


1. Preheat the oven to 375°F (190°C). Butter non-stick miniature muffin pans or line with paper liners.
2. In a large bowl, whisk together whole wheat and all-purpose flour, baking powder, cinnamon, ginger, baking soda, and salt. In another bowl, whisk together egg, milk, honey, butter ,and orange juice until blended. Pour over dry ingredients and sprinkle with zucchini and chocolate chips; stir just until moistened.
3. Spoon the batter into prepared muffin pans filling 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 minutes or until the tops are firm to the touch. Let cool in pan for 5 minutes and then transfer to rack to cool completely.


Recipe and photo provided by Dairy Farmers of Canada. For more recipe ideas visit


  • Use the large holes of a box cheese grater to shed zucchini.
  • To make regular-size muffins, fill 12 regular muffin cups and increase baking time to 20 to 25 minutes.

For the adventurous:

  • Replace chocolate chips with chopped toasted pecans, walnuts or almonds, and/or add 1 tbsp (15mL) minced fresh ginger root in place of ground, adding it with the juice.