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Home » Baked Goods

Published: Oct 4, 2019 · Modified: Apr 29, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1034 words. · About 6 minutes to read this article.

Chocolate Chip Zucchini Muffins

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Chocolate Chip Zucchini Muffins - a veggie-packed muffin recipe with zucchini and chocolate chips. The perfect way to use up the last of the season’s zucchini. 

chocolate chip zucchini muffins

Just last week we were gifted a GIANT zucchini. I mean, this thing was massive. The size of a loaf of bread... 

So what did I do with all that zucchini??

Bring on the zucchini muffins!

As a dietitian, of course I’m always aiming to create a healthier version of everything, so I made these muffins with whole wheat flour, zucchini, flaxseed, honey and yogurt. And they’re loaded with chocolate chips and totally delicious. 

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chocolate chip zucchini muffins

After scooping out the seeds (and making roasted squash seeds), I got down to shredding this breadbox-sized zucchini and ended up making over 6 dozen muffins! Needless to say, we still have some in the fridge. A good problem to have.

These Chocolate Chip Zucchini muffins are a simple and healthier muffin recipe that are filled with vegetables and chocolate chips. Who would have thought this combination would be delicious! They’re naturally sweetened, made with whole grains and packed with fiber. So good and the perfect use for those end of season zucchini.

chocolate chip zucchini muffins

Ready to make these Chocolate Chip Zucchini Muffins? Let’s do it!

1 - Shred zucchini using a food processor or box grater. Spread the shredded zucchini out on a towel to absorb some of the liquid. Preheat oven to 350 degrees F and grease a muffin tin.

2 - Mix the dry ingredients. In a medium bowl, combine dry ingredients - flour, flax, baking soda, baking powder and spices. 

3 - Mix the wet ingredients. In a large bowl, whisk the eggs and add zucchini, honey, yogurt, olive oil and vanilla. 

4 - Combine the wet and dry ingredients. Add dry ingredients to the bowl of wet ingredients and stir just until combined (and you don’t see any dry flour). Be sure not to over mix! Then fold in the chocolate chips. 

5 - Bake. Spoon the batter into each muffin tin. You want them to be pretty full, but not overflowing. Sprinkle a bit of turbinado sugar over each muffin. Bake for 25-30 minutes or until golden brown. Check for doneness by inserting a toothpick into the middle of a muffin. If it comes out clean, then they’re done! Let cool for at least 5 minutes on a cooling rack and enjoy!

chocolate chip zucchini muffins

Chocolate Chip Zucchini Muffins: Tips, Tricks and Tools

For tools, you’ll obviously need a muffin tin. You’ll also need a food processor or box grater, mixing bowls, a whisk and a cooling rack. 

Quality ingredients: Use whole grain flour (ideally organic) - I used whole wheat flour, but whole grain gluten-free flour or other whole grain flours will also work. 

These muffins aren’t super sweet. If you want yours sweeter, add an additional ¼ cup honey or maple syrup. 

Make it gluten-free by using gluten-free flour.

Variations: Feel free to change it up based on what you have. Add some nuts, use dried fruit instead of chocolate chips or try both!

Freeze for later. I like to make a couple batches of these Chocolate Chip Zucchini Muffins and freeze them to enjoy later. Simply thaw them in the fridge or zap them in the microwave.

chocolate chip zucchini muffins

We hope you love these Chocolate Chip Zucchini Muffins!

Love this simple muffin recipe? Check out our other delicious muffin recipes like our Savory Rosemary Cheddar Muffins or Healthy Pumpkin Raisin Muffins.

Did you enjoy these Chocolate Chip Zucchini Muffins as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save these Chocolate Chip Zucchini Muffins for later by pinning it to your Breakfast Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Chocolate Chip Zucchini Muffins creations!

📖 Recipe

chocolate chip zucchini muffins

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins – a veggie-packed muffin recipe with zucchini and chocolate chips. The perfect way to use up the last of the season’s zucchini.
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Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Servings: 12 -15 muffins
Author: The Crooked Carrot

Ingredients

  • 2 cups whole wheat flour
  • 3 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs
  • 2 cups zucchini shredded (about 2 medium)
  • ½ cup honey
  • ½ cup plain Greek yogurt
  • ¼ cup olive oil
  • 1 teaspoon vanilla
  • ½ cup chocolate chips
  • coarse turbinado sugar a pinch
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F. Grease muffin tin and set aside.
  • Combine dry ingredients: In a medium bowl, combine flour, flaxseed, baking powder, baking soda, cinnamon and salt. 
  • Combine wet ingredients: In a large bowl, combine eggs (whisked), shredded zucchini, honey, yogurt, olive oil and vanilla.
  • Mix ingredients: Add dry ingredients to the bowl of wet ingredients and mix until combined (but don’t over mix!). Fold in chocolate chips.
  • Bake: Spoon batter evenly into each cup, filling each one all the way to the top, but not overflowing. Sprinkle a bit of turbinado sugar over each muffin.
    Bake until golden brown, 25-30 minutes or until an inserted toothpick comes out clean. Let cool for at least 5 minutes. Enjoy!

Equipment

  • Food Processor
  • Muffin tin
  • Whisk
  • Mixing Bowls

Notes

These muffins aren’t super sweet. If you want yours sweeter, add an additional ¼ cup honey or maple syrup. 
PREP AHEAD: This is a great make-ahead recipe. These muffins can be frozen and thawed to enjoy later!
LEFTOVERS/STORAGE: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 6 days, or frozen for up to a month!
NUTRITION NOTES: These muffins are whole grain and naturally sweetened. They’re also packed with fiber. Make sure to serve with a lean protein and/or healthy fat for a more balanced snack/meal. 
SERVING SUGGESTIONS: Serve with a pat of butter or a dollop of almond butter.

Nutrition

Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 165mg | Potassium: 204mg | Fiber: 3g | Sugar: 17g | Vitamin A: 98IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!  

« 10 Reasons to Eat with the Seasons
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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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