4.7 from 57 votes
One Bowl Healthy Zucchini Chocolate Chip Muffins
These muffins combine shredded zucchini with warm cinnamon and semi-sweet chocolate chips for a moist and tender texture. The recipe uses whole wheat flour, applesauce, and yogurt, adding moisture and subtle sweetness while maintaining a wholesome quality. Baking in a single bowl minimizes prep work, making these muffins a practical choice for a nutrient-enriched snack or breakfast option. Their moderate sweetness and the addition of chocolate chips create a balanced treat that pairs well with coffee or tea.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
Muffins
Calories:
160 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 medium zucchini shredded
- 1/3 cup applesauce homemade applesauce can also be used, unsweetened
- 1/3 cup brown sugar
- 1 large egg
- ½ cup yogurt plain, Greek
- 1 ½ teaspoons vanilla extract
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chocolate chips semi sweet
Instructions
- Preheat the oven to 350 degrees. Prepare a muffin pan by greasing the cups with nonstick cooking spray or lining each cup with paper liners.
- Rinse your zucchini well and pat dry. Shred the zucchini using a food processor or hand grater. Dry the shredded zucchini well with either a clean kitchen towel or several paper towels.
- Combine the unsweetened applesauce, brown sugar, egg, Greek yogurt and vanilla extract in a large bowl. Using a silicone spatula, spoon or whisk, stir until combined well.
- Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl. Stir until just combined. Fold in the zucchini and stir to mix with your silicone spatula, spoon or whisk.
- Spoon the batter into the muffin tin, filling each cup 2/3 of the way full. Top each muffin with three chocolate chips… or a sprinkle of chocolate chips!
- Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the muffin.
- Allow muffins to cool in the pan for about 10 minutes. Remove muffins to a wire cooling rack to cool completely. Enjoy!
Cup of Yum
Notes
- Dry the shredded zucchini thoroughly to avoid soggy muffins and extended baking times.
- Well-greased muffin pans can substitute for paper liners to help muffins release cleanly after baking.
- A toothpick test is recommended; insert away from chocolate chips to check if muffins are fully cooked.
- Adding 1/2 cup of walnuts or pecans can add texture and flavor variations.
Nutrition Information
Serving
1muffin
Calories
160kcal
(8%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
17mg
(6%)
Sodium
126mg
(5%)
Potassium
181mg
(4%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
70IU
(1%)
Vitamin C
3mg
(3%)
Calcium
45mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12 Muffins
Amount Per Serving
Calories 160
% Daily Value*
| Serving | 1muffin | |
| Calories | 160kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 17mg | 6% |
| Sodium | 126mg | 5% |
| Potassium | 181mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.