Breakfast-on-the-go + EZ Freeze Chocolate Zucchini Muffins {Recipe ReDux}

My oldest kiddo just started Kindergarten, which means no more leisurely preschool drop-off mornings. As a result, breakfast has become CRAZY time in our house!

And, it’s not just crazy for my kids. My husband rushes around, grabbing anything that’s semi-healthy and portable. Even for this breakfast-loving girl, I find I sometimes don’t eat my first meal until too late in the morning–not the ideal way to start a day. My best weapon for curbing the AM insanity? Arm our kitchen with ready-to-eat breakfast items, like overnight oats, ready-to-heat cinnamon-raisin quinoa, hard-boiled eggs or homemade whole grain muffins or pancakes.

Choc Zucc Muffins_final

I love breakfast baked goods, especially when they’re made with nutritious ingredients, like whole grains, seeds and veggies or fruits. (Of course, a little chocolate never hurts either!) These whole grain EZ Freeze Chocolate Zucchini Muffins are so easy to make, and they freeze perfectly for those heat-and-eat hectic mornings… which is why I wanted to share them with you for this month’s Recipe ReDux.

This month’s Recipe ReDux theme: Share your tips and tricks for making one–or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!

This recipe makes a double batch, so you don’t even have to do any math to make enough to eat now and some to freeze for later.

To freeze: Cool muffins on a wire pan completely, place in a freezer-safe baggie, squeeze out as much air as possible and freeze for up to three months. Then, take out of the freezer, microwave until warm and pair with a hard-boiled egg for a tasty, quick breakfast.


EZ Freeze Chocolate Zucchini Muffins


  • ½ cup granulated sugar
  • 2 Tbsp. canola oil
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 cups white whole wheat flour
  • 2½ Tbsp. cocoa powder
  • ¼ tsp. kosher salt
  • 1½ tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1¼ cup unsweetened applesauce
  • 2 medium zucchini, grated
  • ¾ cup dark chocolate chips
  • 1 tsp. granulated sugar (optional for topping)
  • ½ tsp. cocoa powder (optional for topping)


  1. Preheat oven to 350 degrees F. Whisk together sugar, oil, vanilla and eggs in a medium bowl. In a separate bowl, whisk together flour, cocoa powder, salt, baking soda and cinnamon; add to wet ingredients and mix until just combined. Lightly fold in applesauce, zucchini and chocolate chips. Pour mixture into cup-lined muffin pans.
  2. If making topping, mix 1 tsp. sugar and ½ tsp. cocoa powder in a small bowl. Sprinkle on top of muffins. Bake for 15-18 minutes, until muffins cooked through. Makes 24 muffins.

PLEASE SHARE: What is your favorite healthy on-the-go breakfast? Please share!

And, be sure to check out my fellow Recipe ReDux’ers posts below. You’re sure to find something mouthwatering!