It’s that time of year when the zucchini start coming from the garden in quantities and sizes that are impossible to consume! Of course we could share them with our friends, but once I started making chocolate zucchini muffins for my kids, they don’t want to give any away and they are excited when they find one that has gotten too big in the garden. I’m actually starting to wonder if they leave them there on purpose so we’ll be forced to make muffins out of them.

I love chocolate, and I love to have an excuse to eat chocolate for breakfast. If you eat zucchini disguised as chocolate, then you have the perfect excuse for a chocolate breakfast. These muffins are made with no eggs and no dairy, so it is yet another egg free, dairy free breakfast option.

Freezing Muffins

If you would like to save some of the muffins for later, you can freeze them. They will taste great out of the freezer for around 3 months. Just let the muffins cool completely, then individually wrap them in foil or cling wrap and place in a Zip-lock freezer bag before freezing.

Thawing Frozen Muffins

1. Let them thaw at room temperature OR
2. Microwave the unwrapped muffin on a microwave safe plate for 30 seconds on high, OR
3. Heat foil-wrapped muffins in the oven at 350 degrees for 10-15 minutes. I am too lazy to do this, so I always choose one of the other options above. 🙂

Muffins as Snacks

Don’t limit your muffins to breakfast only! Throw them in your kid’s lunches or pull them out for after school snacks. They have more fiber and protein than most store bought snacks, plus there is even zucchini hiding in there. We will just pretend that there isn’t any sugar in them, because, let’s be real, they wouldn’t taste very good without it.