These mini zucchini muffins are adorable and tasty! The grated zucchini lends moisture to the muffins, some whole wheat flour adds some heft, and mini chocolate chips add sweetness. They are perfect for breakfast, lunch, or a snack.

Gather up your ingredients.

Preheat the oven to 350 degrees and spray a 24 cup mini muffin tin with non-stick cooking spray.

In a large bowl, whisk together the flours, cinnamon, baking soda, and salt. Set aside.

In a mixer bowl, whisk eggs, sugar, butter, and vanilla. When well combined, add in the shredded zucchini.

Slowly add the dry ingredients to the wet, mixing until just combined. Stir in the mini chocolate chips.

Divide the batter evenly in the muffin tins, bake for 10-12 minutes (or until a cake tester comes out clean). Let cool in the muffin tin for 5 minutes, then remove to finish cooling on a wire rack.

Muffins will stay fresh on the counter in a sealed container for up to 2 days. If you refrigerate them in a sealed container, they will stay fresh up to a week.

If you would like to freeze the mini zucchini muffins, I recommend wrapping them in plastic wrap, then putting them in a freezer bag. Be sure the muffins are completely cool before wrapping and freezing. Frozen muffins will stay good in the freezer for up to 3 months. Simply defrost on the counter or pop them in the microwave for about 25 seconds.

If you love these Mini Zucchini Muffins, you might also like my Whole Wheat Raspberry Muffins, Zucchini Muffins with Cream Cheese Frosting, and Cranberry Walnut Muffins.

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