Whether you’re looking for a quick breakfast as you dash out the door or a loving treat to sneak into your kiddos lunch box, these Chocolate Chip Zucchini Muffins will do the trick. The zucchini adds the perfect amount of texture and moisture while the chocolate chips add the right touch of sweetness.
The Best Chocolate Chip Zucchini Muffins
We fully believe that you can’t go wrong with a quality muffin. They’re just the right size for on-the-go snacking, filling without being too sweet, and, with the right ingredients, they can even qualify as healthy. And while it might be an unexpected ingredient, the zucchini levels up the texture without taking away from the flavor. Follow along as we put together one of our favorite baked goods. And if you loved these, add zucchini chocolate chip cookies to your baking list. They’re good. We promise.
What You Will Need
- whole wheat flour – We love this option as it provides a nuttier flavor and higher nutritional content than all-purpose flour.
- rolled oats – This small addition brings a nice texture to every bite.
- baking powder and baking soda – They’re subtle but important to ensure that your muffins come out nice and fluffy.
- cinnamon – A little bit goes a long way to bring out warming flavors throughout.
- brown sugar – Its rich caramel flavor lends the right amount of sweetness.
- applesauce – This is an easy way to up the nutritional value with some added fiber.
- banana – This simple fruit’s subtle clove flavor adds a touch of natural sweetness.
- zucchini – Fiber, texture, and moisture all come from this simple vegetable.
- chocolate chips – Need we say more?
- vanilla, unsweetened almond milk, eggs, salt, butter – Don’t forget these baking staples.
How Do I Grate A Zucchini
So glad you asked because we have a whole post dedicated to this question. In short, you can use a box grater, cheese grater, or food processor. Each method will do the trick. Just make sure that you drain your zucchini with a cheese cloth after grating to ensure your muffins turn out with the right consistency rather than mushy.
Can I Use Frozen Grated Zucchini
Absolutely. We learned this trick after spending too many summers desperately looking up ways to use up zucchini while they slowly piled up on our counters. Check out our blog post on how to freeze your own shredded or sliced zucchini to be enjoyed throughout the year.
Alterations & Additions
Feel free to omit the chocolate chips for a less sweet muffin. And if you’re looking for a bit more crunch, add a handful of walnuts to the batter. Either way, this recipe will have you coming back for seconds.
These muffins usually don’t stick around long enough to have to worry about storage, but if you want to save some for another day, we’ve got you covered. Once cooled, store your muffins in an airtight container in the fridge for 2-3 days or in the freezer for up to three months.
How To Make Zucchini Chocolate Chip Muffins
Combine the dry ingredients in a medium mixing bowl. Stir to combine with a fork or whisk to ensure there are no lumps. Set aside.
In a separate mixing bowl, add vanilla extract, applesauce, mashed banana and almond milk. Stir to combine. Next add whisked eggs to applesauce mixture.
Add zucchini and chocolate chips to the applesauce mixture and gently fold in. Combine the dry ingredients to the wet, add the melted butter, and mix.
Divide the muffin batter between 12 greased muffin tins.
Bake on the middle rack at 375 degrees F for 18-22 minutes or until a toothpick comes out clean.
Let the muffins cool in the tin for 10 minutes.
Transfer to a cooling rack and enjoy!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Chocolate Chip Zucchini Muffins – a delicious, easy chocolate chip zucchini muffin made with simple, real ingredients + whole wheat flour!
- 1 3/4 cups whole wheat flour
- 1/2 cup rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2/3 cup brown sugar (or coconut sugar)
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- heaping 1/2 cup applesauce
- 1/4 cup mashed banana (about 1 small banana)
- 1/2 cup unsweetened almond milk (or milk of your choice)
- 2 large eggs
- 1 cup zucchini, grated (measure before removing moisture)
- 1/2 cup chocolate chips (semi-sweet or dairy-free)
- 1 tablespoon butter (regular or plant-based)
- Preheat oven to 375 degrees F.
- Line muffin tin with muffin tin liners and spray with olive oil; set aside.
- Grate your zucchini and squeeze out as much water as possible using either your hands or a cheesecloth (don’t skip this part). Set aside.
- Combine Dry Ingredients in a medium mixing bowl. Stir to combine with a fork or whisk to ensure there are no lumps. Set aside.
- Take a large mixing bowl and add vanilla extract, applesauce, mashed banana and almond milk. Stir to combine.
- Whisk eggs in a separate bowl and then add to the applesauce mixture; stir to combine.
- Add zucchini and chocolate chips to the applesauce mixture and fold in.
- Add the Dry Ingredients to the the applesauce mixture and stir to combine.
- Add in melted butter and stir a few times.
- Divide mixture between 12 prepared muffin tins.
- Bake middle rack for 18-22 minutes or until a toothpick comes out clean.
- Cool for 10 minutes in muffin tin and then transfer to a cooling rack.
- Storage: store in an airtight container on the countertop for a couple days and then transfer to the fridge.
- Skip the chocolate: feel free to omit the chocolate chips if you prefer!
- Walnuts: a handful of chopped walnuts are also good in here if you want.
- Gluten-Free: if you are looking for a gluten-free version try our Gluten-Free Zucchini Muffins!
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 17.8 g
- Sodium: 128.4 mg
- Fat: 5 g
- Carbohydrates: 34.8 g
- Protein: 4.6 g
- Cholesterol: 33.5 mg
Keywords: chocolate chip zucchini muffins, zucchini muffins