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Chocolate Chip Zucchini Muffins

The BEST soft and tender Zucchini Muffins are better than a bakery, and have lots of options for healthier ingredient swaps.

Prep Time
10 mins
Cook Time
10 mins
Total Time
27 mins
Servings: 12
Calories: 183 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup oil*
  • 1/3 cup mashed banana* (about 1 banana)
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup zucchini , shredded (about 1 small zucchini)
  • 1/2 cup semi-sweet chocolate chips , raisins, nuts, or coconut

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
  2. In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).
  3. In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
  4. Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
  5. Stir in dry ingredients and chocolate chips, just until combined (don't over-mix the batter).
  6. Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
  7. Remove the muffins to a cooling rack to cool completely.

Notes

  • Flour: Whatever kind of flour you use, measure it by spooning it into the measure cup, then level it off (don't pack the flour into the measuring cup). 
  • Banana: You could substitute Greek yogurt or unsweetened applesauce.
  • Oil: Vegetable oil, canola oil, melted coconut oil, or melted butter will all work. 
  • Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.
  • Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months.  Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.
  • Mini Muffins: Bake for 10-14 minutes.
  • Egg Allergy: Mix 1 tablespoons of flaxseed meal with 3 Tablespoons water. Use in place of 1 egg.
  • Gluten-Free Zucchini Muffins: Substitute gluten-free flour.

Nutrition Information

Calories 183kcal (9%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 2g (10%) Cholesterol 14mg (5%) Sodium 162mg (7%) Potassium 159mg (5%) Fiber 2g (8%) Sugar 12g (24%) Vitamin A 55IU (1%) Vitamin C 2.7mg (3%) Calcium 21mg (2%) Iron 1.1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 183

% Daily Value*

Calories 183kcal 9%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 8g 12%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 162mg 7%
Potassium 159mg 3%
Fiber 2g 8%
Sugar 12g 24%
Vitamin A 55IU 1%
Vitamin C 2.7mg 3%
Calcium 21mg 2%
Iron 1.1mg 6%

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