These healthier zucchini chocolate chip muffins are one of the best ways to use up zucchini and eat some sneaky veggies. They turn out moist and decadent but are filled with all real food ingredients you can feel good about. Kids and adults love these for breakfast, snack, or dessert.
Ingredients Needed
Here are the stars of this show…
Cooking spray White whole wheat flour * Baking soda Ground cinnamon Salt Avocado oil (sub: melted, cooled coconut oil) Honey Eggs Plain Greek yogurt (nonfat is fine) Vanilla extract Finely shredded zucchini (that’s had all the excess moisture squeezed out) Mini chocolate chips
*Regular whole wheat flour works but the cake will be a little denser than with white whole wheat flour.
How to Make Zucchini Muffins
Find the detailed, printable recipe at the bottom, but here’s an overview of how this recipe goes…
Prep
Preheat the oven to 350°F degrees. Spray a 12-cup muffin tin with cooking spray. (You can also use paper liners or silicone liners if you’d like, but they will be very full!)
Dry Ingredients
In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Wet Ingredients
In a small mixing bowl, whisk together the oil, honey, eggs, Greek yogurt, and vanilla.
Combine
Add the wet ingredients to the dry ones and stir just until it starts to come together (do not stir a lot here). Sprinkle the shredded zucchini and mini chocolate chips over the top. Stir until fully combined, being careful not to overmix. The batter will be thick.
Bake
Spoon at least 2 heaping tablespoons of batter into each hole, until each one is filled evenly (they will almost be filled to the top). Bake for about 20 minutes, or until a toothpick inserted in center of one comes out mostly clean. Place on a cooling rack and let cool for at least 10 minutes.
Can You Freeze Zucchini Muffins?
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and freeze.
Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.
Variations and Substitutions
This muffin recipe is fairly forgiving, so feel free to make some of these tweaks if you’d like.
Dairy-Free Version: Use dairy-free plain Greek-style yogurt and dairy-free chocolate chips like Enjoy Life brand from the health food section. Gluten-Free Version: Use gluten-free 1:1 baking flour like Bob’s Red Mill brand in place of the wheat flour. Substitute for Honey: I haven’t tested this with pure maple syrup but that would be my go-to for a honey replacement. Note: It will alter the flavor some and be a little sweeter than honey. Leave a comment and let me know if you try this.
Why Is White Whole Wheat Flour So Important?
If you spend much time browsing through our baked goods, you’ll find that we almost always use white whole wheat flour (instead of just “whole wheat flour”). We’ve found that white whole wheat flour yields much fluffier/lighter-tasting results. It works in most recipes as a replacement for whole wheat flour. Here is a bit more about the difference between the two.
Here are some of our favorite recipes that use white whole wheat flour:
Whole Wheat Chocolate Chip Cookies
Whole Wheat Buttermilk Biscuits
Whole Wheat Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
More Zucchini Recipes You’ll Love
Chocolate Chip Zucchini Bread
Zucchini Chocolate Chip Breakfast Cookies
Zucchini Pancakes
Healthy Zucchini Muffins
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Zucchini Chocolate Chip Muffins
These healthier zucchini chocolate chip muffins are one of the best ways to use up zucchini and eat some sneaky veggies. They turn out moist and decadent but are filled with all real food ingredients you can feel good about. Kids and adults love these for breakfast, snack, or dessert.
Yield: 12 Large Muffins
Prep: 20 minutes Cook: 20 minutes Total: 40 minutes
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Ingredients
Cooking spray
2 cups white whole wheat flour *
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/3 cup avocado oil (sub: melted, cooled coconut oil)
1/2 cup honey
2 large eggs
1/2 cup plain Greek yogurt (nonfat is fine)
2 teaspoons vanilla extract
1 1/2 cups finely shredded zucchini (that’s had all the excess moisture squeezed out; about 1 medium zucchini)
1/2 cup mini chocolate chips *Regular whole wheat flour works but the cake will be a little denser than with white whole wheat flour.
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Instructions
Make It Now:
Prep: Preheat the oven to 350°F degrees. Spray a 12-cup muffin tin with cooking spray. (You can also use paper liners or silicone liners if you’d like, but they will be very full!)
Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
Wet Ingredients: In a small mixing bowl, whisk together the oil, honey, eggs, Greek yogurt, and vanilla.
Combine: Add the wet ingredients to the dry ones and stir just until it starts to come together (do not stir a lot here). Sprinkle the shredded zucchini and mini chocolate chips over the top. Stir until fully combined, being careful not to overmix. The batter will be thick.
Bake: Spoon at least 2 heaping tablespoons of batter into each hole, until each one is filled evenly (they will almost be filled to the top). Bake for about 20 minutes, or until a toothpick inserted in center of one comes out mostly clean. Place on a cooling rack and let cool for at least 10 minutes.
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and freeze.
Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.
Equipment
Silicone Muffin Liners
Measuring Cups
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Mixing Bowl
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Notes/Tips
Dairy-Free Version: Use dairy-free plain Greek-style yogurt and dairy-free chocolate chips like Enjoy Life brand from the health food section.
Gluten-Free Version: Use gluten-free 1:1 baking flour like Bob’s Red Mill brand in place of the wheat flour.
Substitute for Honey: I haven’t tested this with pure maple syrup but that would be my go-to for a honey replacement. Note: It will alter the flavor some and be a little sweeter than honey. Leave a comment and let me know if you try this.
© Author: Rachel Tiemeyer
Method:
Oven
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