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Chocolate Chip Zucchini Muffins
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Chocolate Chip Zucchini Muffins

Studded with chocolate, delicately spiced, moist and oh-so-fluffy, these one-bowl chocolate chip zucchini muffins are a reader favorite!

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 201 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 2 cups zucchini about 1 small/medium zucchini, shredded, unpeeled
  • ½ cup banana about 1 medium/large or 4 ounces, mashed ripe
  • ¼ cup coconut oil melted and cooled, very light olive oil, or canola oil
  • ¼ cup honey
  • ¼ cup brown sugar light or dark
  • 1 teaspoon vanilla extract pure
  • 2 egg at room temperature, large
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder I recommend aluminum free
  • ½ teaspoon kosher salt
  • 2 cups white whole wheat flour
  • ⅓ cup chocolate chips mini or regular (I used mini, semi-sweet

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Notes

  • Store muffins at room temperature according to my guide to store muffins, or individually wrap and freeze for up to 3 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).
  • For tips to make the muffins vegan or gluten free, see blog post above.
  • For even more suggestions for how to vary up the recipe (adding oatmeal, using flaxeggs, etc.) skim the comments. There are many helpful suggestions from those who have reported making (and loving!) these muffins.

Nutrition Information

Serving 1muffin Calories 201kcal (10%) Carbohydrates 31g (10%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Potassium 225mg (5%) Fiber 3g (12%) Sugar 14g (28%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 201

% Daily Value*

Serving 1muffin
Calories 201kcal 10%
Carbohydrates 31g 10%
Protein 5g 10%
Fat 8g 12%
Saturated Fat 5g 25%
Potassium 225mg 5%
Fiber 3g 12%
Sugar 14g 28%

* Percent Daily Values are based on a 2,000 calorie diet.