Zucchini, Carrot & Choc Chip Muffins Recipe

If you’re looking for a delicious way to sneak some extra veggies into your baking, these Zucchini, Carrot & Choc Chip Muffins are the perfect treat. Moist, fluffy, and packed with flavour, they’re a hit with kids and adults alike. Great for lunchboxes, afternoon snacks, or even breakfast on the go.

Why You’ll Love These Muffins

• Packed with hidden vegetables (zucchini and carrot)
• Naturally moist without needing lots of oil
• Kid-friendly thanks to the chocolate chips
• Freezer-friendly for meal prep

Ingredients

• 1 cup zucchini, grated and squeezed of excess liquid
• 1 cup carrot, grated
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• ½ cup brown sugar
• ½ cup white sugar
• 1 teaspoon vanilla extract
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• ¾ cup chocolate chips (plus extra for topping)

Instructions

1. Prepare your oven: Preheat to 180°C (350°F). Line a 12-hole muffin tray with paper cases.
2. Mix the wet ingredients: In a large bowl, whisk together eggs, oil, sugars, and vanilla until smooth.
3. Add the vegetables: Stir in grated zucchini and carrot.
4. Combine dry ingredients: In a separate bowl, sift flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
5. Bring it all together: Gently fold the dry ingredients into the wet mixture. Do not overmix.
6. Add the chocolate chips: Stir through the choc chips until evenly distributed.
7. Spoon into cases: Fill muffin liners about ¾ full. Sprinkle extra choc chips on top if desired.
8. Bake: Place in oven for 18–22 minutes, or until a skewer inserted into the centre comes out clean.
9. Cool & enjoy: Allow to cool in the tray for 5 minutes before transferring to a wire rack.

Tips for the Best Muffins

• Squeeze out excess liquid from the zucchini to prevent soggy muffins.
• Swap chocolate chips for sultanas or nuts for a healthier twist.
• Store in an airtight container for up to 3 days, or freeze for up to 3 months.

Serving Suggestions

These muffins are perfect served warm with a coffee, popped into a lunchbox, or enjoyed as a quick after-school snack.