18 Delicious Baby Zucchini Recipes Healthy

Looking for a way to add a little green to your plate without sacrificing flavor or time? Baby zucchini is your new best friend! Packed with nutrients and versatility, these tiny veggies can transform any meal from mundane to magnificent. Whether you’re whipping up a quick weeknight dinner or seeking seasonal favorites, our roundup of 18 delicious baby zucchini recipes is sure to inspire. Let’s get cooking!

Grilled Baby Zucchini with Lemon and Herbs

Grilled baby zucchini with lemon and herbs is a bright, summery side dish that brings a punch of flavor with minimal effort.

Ingredients

• 1 pound baby zucchini, halved lengthwise
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the baby zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Grill the zucchini, cut side down, for 3-4 minutes until grill marks appear and they start to soften. Flip and grill for another 2-3 minutes.
4. Remove the zucchini from the grill and immediately drizzle with 1 tablespoon fresh lemon juice and sprinkle with 1 teaspoon lemon zest, 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped fresh mint.
5. Serve warm or at room temperature.

The combination of smoky grilled zucchini with the freshness of lemon and herbs creates a dish that’s as vibrant in flavor as it is in color.

Tip: For an extra flavor boost, let the zucchini marinate in the olive oil, salt, and pepper for 10 minutes before grilling.

Baby Zucchini and Tomato Salad

This Baby Zucchini and Tomato Salad is a vibrant, no-cook dish that brings a burst of summer to your table in just minutes.

Ingredients

• 1 pound baby zucchini, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, torn

Instructions

1. In a large bowl, combine the baby zucchini and cherry tomatoes.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, salt, and black pepper until well blended.
3. Pour the dressing over the zucchini and tomatoes, tossing gently to coat.
4. Let the salad sit for 10 minutes to allow the flavors to meld.
5. Just before serving, sprinkle the torn basil leaves over the salad.

The crunch of the baby zucchini paired with the juiciness of the tomatoes creates a refreshing contrast, while the honey in the dressing adds a subtle sweetness that balances the acidity.

Tip: For an extra layer of flavor, add a sprinkle of crumbled feta cheese or toasted pine nuts before serving.

Stuffed Baby Zucchini with Quinoa and Feta

These Stuffed Baby Zucchini with Quinoa and Feta are a delightful twist on summer squash, packed with protein and tangy flavors that pop.

Ingredients

• 8 baby zucchinis, halved lengthwise
• 1 cup cooked quinoa
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your oven to 375°F. Scoop out the centers of the baby zucchinis to create a small well for the stuffing.
2. In a bowl, mix the cooked quinoa, crumbled feta, chopped parsley, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined.
3. Drizzle the zucchini halves with 1 tablespoon of olive oil, then stuff each with the quinoa mixture.
4. Place the stuffed zucchinis on a baking sheet, drizzle with the remaining 1 tablespoon of olive oil, and bake for 20 minutes until the zucchinis are tender and the tops are slightly crispy.

The combination of creamy feta and fluffy quinoa creates a satisfying texture contrast with the tender zucchini, making this dish a standout at any summer gathering.

Tip: For an extra flavor boost, sprinkle a little lemon zest over the stuffed zucchinis before baking.

Roasted Baby Zucchini with Parmesan

These Roasted Baby Zucchini with Parmesan are a simple yet elegant side dish that brings out the natural sweetness of the zucchini with a crispy, cheesy topping.

Ingredients

• 1 pound baby zucchini, halved lengthwise
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the baby zucchini with 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon garlic powder until evenly coated.
3. Arrange the zucchini cut side up on the prepared baking sheet and sprinkle evenly with 1/4 cup grated Parmesan cheese.
4. Roast in the preheated oven for 20 minutes, or until the zucchini is tender and the Parmesan is golden and crispy.

The magic of this dish lies in the contrast between the tender zucchini and the crispy, savory Parmesan crust—a texture combo that’s sure to impress.

Tip: For an extra flavor boost, try adding a sprinkle of lemon zest over the zucchini before serving.

Baby Zucchini Fritters with Yogurt Dip

These Baby Zucchini Fritters with Yogurt Dip are the perfect bite-sized treat, combining crispy edges with a creamy, tangy dip that’s irresistibly delicious.

Ingredients

• 1 lb baby zucchinis, grated
• 1/2 cup all-purpose flour
• 1 large egg, lightly beaten
• 2 tbsp fresh dill, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 cup Greek yogurt
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. In a large bowl, combine grated baby zucchinis, flour, egg, dill, 1/2 tsp salt, and black pepper. Mix until well combined.
2. Heat olive oil in a large skillet over medium heat. Drop tablespoon-sized portions of the zucchini mixture into the skillet, flattening slightly. Cook for 3-4 minutes on each side until golden brown and crispy.
3. For the yogurt dip, mix Greek yogurt, minced garlic, lemon juice, and 1/4 tsp salt in a small bowl until smooth.
4. Serve the fritters warm with the yogurt dip on the side.

The contrast between the crispy fritters and the cool, creamy dip makes this dish a standout at any gathering.

Tip: For extra crispiness, squeeze out excess moisture from the grated zucchinis before mixing with the other ingredients.

Baby Zucchini Pasta with Garlic and Olive Oil

Looking for a light, flavorful dish that comes together in minutes? This Baby Zucchini Pasta with Garlic and Olive Oil is your weeknight savior, offering a fresh take on pasta night.

Ingredients

• 8 oz spaghetti
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lb baby zucchini, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice
• 2 tbsp fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain, reserving 1/2 cup of pasta water.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
3. Add baby zucchini to the skillet. Cook for 3-4 minutes, stirring occasionally, until zucchini is tender but still crisp.
4. Add cooked spaghetti to the skillet with zucchini. Toss to combine, adding reserved pasta water a little at a time to loosen the pasta if needed.
5. Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in grated Parmesan cheese and 1 tbsp lemon juice.
6. Garnish with fresh basil before serving.

The magic of this dish lies in the baby zucchini’s delicate texture and the bright pop of lemon, transforming simple ingredients into something special.

Tip: For an extra kick, add a pinch of red pepper flakes with the garlic.

Baby Zucchini and Corn Saute

This Baby Zucchini and Corn Saute is a vibrant, quick-to-make side that brings a sweet and savory flair to any meal, perfect for those busy weeknights when you want something both nutritious and delicious.

Ingredients

• 2 tablespoons olive oil
• 1 pound baby zucchini, halved lengthwise
• 1 cup fresh corn kernels (from about 2 ears)
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons chopped fresh basil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add baby zucchini, cut side down, and cook for 3 minutes until lightly browned.
2. Flip zucchini and add corn kernels and garlic to the skillet. Cook for another 4 minutes, stirring occasionally, until corn is tender and zucchini is crisp-tender.
3. Season with salt, black pepper, and red pepper flakes. Stir to combine and cook for 1 minute more.
4. Remove from heat and sprinkle with fresh basil before serving.

The slight char on the zucchini and the burst of sweetness from the corn make this saute a standout side that pairs beautifully with grilled meats or fish.

Tip: For an extra flavor boost, try adding a sprinkle of grated Parmesan cheese right before serving.

Baby Zucchini Soup with Fresh Basil

Warm up with this light yet comforting Baby Zucchini Soup, where fresh basil adds a vibrant twist to every spoonful.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound baby zucchini, sliced
• 4 cups vegetable broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup heavy cream (optional)

Instructions

1. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 small diced onion and cook until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 1 pound sliced baby zucchini, 4 cups vegetable broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until zucchini is tender.
4. Remove from heat and blend the soup until smooth using an immersion blender or in batches in a regular blender.
5. Stir in 1/4 cup chopped fresh basil and 1/2 cup heavy cream if using. Heat through for another 2 minutes.

The fresh basil not only infuses the soup with a garden-fresh aroma but also introduces a slight peppery note that beautifully complements the mild zucchini.

Tip: For a lighter version, skip the heavy cream or substitute with coconut milk for a dairy-free alternative.

Baby Zucchini and Goat Cheese Tart

This Baby Zucchini and Goat Cheese Tart is a delightful blend of creamy and crisp, perfect for those who adore a savory bite with a touch of elegance.

Ingredients

• 1 sheet puff pastry, thawed
• 4 oz goat cheese, softened
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder
• 1/4 tsp dried thyme
• 8 baby zucchinis, thinly sliced
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, trimming any excess. Prick the bottom with a fork and brush with the beaten egg for a golden finish.
2. In a small bowl, mix the goat cheese with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/4 tsp dried thyme until smooth. Spread this mixture evenly over the puff pastry.
3. Toss the sliced baby zucchinis with the remaining 1 tbsp olive oil and arrange them in overlapping circles on top of the goat cheese mixture.
4. Bake at 400°F for 25 minutes, or until the edges of the pastry are puffed and golden and the zucchinis are tender.

The contrast between the creamy goat cheese and the fresh, crisp zucchinis makes this tart a standout dish that’s as pleasing to the eye as it is to the palate.

Tip: For an extra flavor boost, drizzle the baked tart with a little honey before serving.

Baby Zucchini Stir-Fry with Ginger and Soy

Looking for a quick, flavorful side that brings a bit of Asian-inspired flair to your table? This Baby Zucchini Stir-Fry with Ginger and Soy is your answer, ready in just minutes and packed with vibrant flavors.

Ingredients

• 1 tbsp vegetable oil
• 1 lb baby zucchini, halved lengthwise
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp honey
• 1/4 tsp red pepper flakes
• 1 tbsp sesame seeds, for garnish

Instructions

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the baby zucchini, cut side down, and cook for 3-4 minutes until lightly charred.
2. Flip the zucchini and add the minced ginger and garlic to the skillet. Stir-fry for another 2 minutes until fragrant.
3. In a small bowl, whisk together the soy sauce, sesame oil, honey, and red pepper flakes. Pour the sauce over the zucchini and toss to coat evenly. Cook for an additional 1-2 minutes until the zucchini is tender but still crisp.
4. Remove from heat and sprinkle with sesame seeds before serving.

The magic of this dish lies in the quick char on the zucchini, which adds a smoky depth to the sweet and savory glaze. It’s a standout side that pairs beautifully with grilled meats or tofu.

Tip: For an extra crunch, toss in some sliced almonds with the sesame seeds at the end.

Baby Zucchini and Mushroom Risotto

This Baby Zucchini and Mushroom Risotto is a creamy, comforting dish that brings a touch of elegance to your weeknight dinners, with the earthy flavors of mushrooms and the delicate sweetness of baby zucchini.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken or vegetable stock, warmed
• 1 cup baby zucchini, thinly sliced
• 1 cup mushrooms, sliced
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil and butter in a large pan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in Arborio rice, toasting for 1 minute until slightly translucent. Pour in white wine, stirring until absorbed.
3. Add warmed stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
4. When the rice is almost tender, stir in baby zucchini and mushrooms. Cook for another 5 minutes until vegetables are soft.
5. Remove from heat. Stir in Parmesan cheese, salt, and black pepper. Garnish with fresh parsley before serving.

The key to this risotto’s creamy texture is the slow addition of stock, which coaxes out the rice’s natural starches. The baby zucchini adds a pop of color and a subtle sweetness that balances the earthiness of the mushrooms.

Tip: For an extra layer of flavor, try sautéing the mushrooms separately before adding them to the risotto.

Baby Zucchini Pizza Bites

These Baby Zucchini Pizza Bites are a playful twist on pizza night, offering a low-carb option that’s as fun to make as it is to eat.

Ingredients

• 12 baby zucchinis, halved lengthwise
• 1 tbsp olive oil
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup mini pepperoni slices (optional)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Arrange the baby zucchini halves on the prepared baking sheet, cut side up. Drizzle with 1 tbsp olive oil and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper.
3. Bake for 10 minutes to soften slightly. Remove from the oven and let cool for a few minutes.
4. Top each zucchini half with 1 tsp marinara sauce, a sprinkle of mozzarella cheese, a pinch of Parmesan cheese, and a few mini pepperoni slices if using. Sprinkle with 1 tsp Italian seasoning.
5. Return to the oven and bake for another 5-7 minutes, or until the cheese is bubbly and golden.

The magic of these bites lies in their crispy edges and melty centers, making them a hit for both kids and adults alike.

Tip: For a vegetarian version, skip the pepperoni and add sliced olives or mushrooms instead.

Baby Zucchini and Chicken Skewers

These Baby Zucchini and Chicken Skewers are a delightful way to bring a burst of color and flavor to your table, perfect for those warm evenings when you crave something light yet satisfying.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 baby zucchinis, halved lengthwise
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tbsp lemon juice

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a large bowl, toss the chicken cubes and baby zucchini halves with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried oregano until evenly coated.
3. Thread the chicken and zucchini alternately onto skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the zucchini is tender with nice grill marks.
5. Drizzle the skewers with 1 tbsp lemon juice right before serving for a fresh, zesty finish.

The magic of these skewers lies in the juicy chicken paired with the slightly charred, tender baby zucchini, all brought together with a hint of lemon for brightness.

Tip: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Baby Zucchini Lasagna Rolls

These Baby Zucchini Lasagna Rolls are a delightful twist on the classic, offering a lighter, veggie-packed version that doesn’t skimp on flavor.

Ingredients

• 8 baby zucchinis, sliced lengthwise into 1/4-inch strips
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with the olive oil.
2. In a bowl, mix together the ricotta cheese, Parmesan cheese, egg, oregano, garlic powder, salt, and black pepper until well combined.
3. Lay out the zucchini strips and spread a tablespoon of the ricotta mixture onto each one. Roll them up and place seam-side down in the prepared baking dish.
4. Pour the marinara sauce over the zucchini rolls and sprinkle with mozzarella cheese.
5. Bake for 25 minutes, or until the cheese is bubbly and golden.

The magic of these rolls lies in their tender zucchini wraps, which hold a creamy, herby filling that pairs perfectly with the tangy marinara and melted cheese.

Tip: For an extra crispy top, broil the rolls for the last 2 minutes of baking.

Baby Zucchini and Avocado Salad

This Baby Zucchini and Avocado Salad is a refreshing, vibrant dish that brings a burst of summer to your table with minimal effort.

Ingredients

• 2 baby zucchinis, thinly sliced
• 1 ripe avocado, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh dill, chopped

Instructions

1. In a large bowl, combine the baby zucchinis, avocado, and red onion.
2. In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, salt, and black pepper.
3. Pour the dressing over the salad and gently toss to combine, ensuring the avocado doesn’t get too mashed.
4. Sprinkle the fresh dill over the top and give it one final gentle toss.
5. Serve immediately or chill in the refrigerator for up to 30 minutes to let the flavors meld.

The crispness of the baby zucchinis paired with the creamy avocado and tangy lemon dressing creates a delightful contrast that’s both light and satisfying.

Tip: For an extra crunch, sprinkle some toasted pine nuts or slivered almonds on top before serving.

Baby Zucchini Bread with Walnuts

This Baby Zucchini Bread with Walnuts is a delightful twist on the classic, offering a moist, nutty flavor that’s perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups grated baby zucchini
• 1/2 cup chopped walnuts
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
3. In another bowl, mix 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until well combined.
4. Fold in 1 1/2 cups grated baby zucchini and 1/2 cup chopped walnuts into the wet ingredients.
5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The subtle sweetness of the zucchini paired with the crunch of walnuts makes this bread irresistibly tender and flavorful.

Tip: For an extra nutty flavor, toast the walnuts before adding them to the batter.

Baby Zucchini and Shrimp Scampi

Looking for a light yet flavorful dish that comes together in a flash? This Baby Zucchini and Shrimp Scampi is a vibrant twist on the classic, perfect for busy weeknights.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups baby zucchini, sliced into 1/4-inch rounds
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup dry white wine
• 1/4 cup fresh parsley, chopped
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium heat until the butter melts.
2. Add the shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes per side until pink, then remove from skillet.
3. In the same skillet, add the remaining 1 tbsp butter, garlic, and red pepper flakes. Sauté for 1 minute until fragrant.
4. Pour in the white wine and lemon juice, scraping up any browned bits. Simmer for 2 minutes.
5. Add the baby zucchini and cook for 3 minutes, stirring occasionally, until tender-crisp.
6. Return the shrimp to the skillet, add the parsley, and toss everything together for 1 minute to combine.

The quick cooking of the zucchini keeps it perfectly crisp, offering a delightful contrast to the tender shrimp and buttery sauce.

Tip: For an extra burst of freshness, garnish with additional lemon zest right before serving.

Baby Zucchini Chocolate Chip Muffins

Who knew baby zucchini could be the secret star of your next batch of chocolate chip muffins? These moist, subtly veggie-packed treats are a delightful twist on a classic.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/3 cup vegetable oil
• 1 large egg
• 1/4 cup milk
• 1 tsp vanilla extract
• 1 cup grated baby zucchini (about 2-3 zucchinis)
• 1/2 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon.
3. In another bowl, mix 1/3 cup vegetable oil, 1 large egg, 1/4 cup milk, and 1 tsp vanilla extract until well combined.
4. Fold the wet ingredients into the dry ingredients, then gently stir in 1 cup grated baby zucchini and 1/2 cup chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The grated zucchini keeps these muffins incredibly moist, while the chocolate chips add just the right amount of sweetness. It’s a perfect way to sneak some veggies into your dessert!

Tip: For an extra chocolatey version, try using mini chocolate chips for more even distribution throughout the muffins.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious and healthy baby zucchini recipes as much as we loved putting them together for you! Each dish offers a unique way to enjoy this versatile veggie. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the zucchini love. Happy cooking!