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.
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.
Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen. As an Amazon Associate I earn from qualifying purchases.
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.
Ready to make these Chocolate Chip Zucchini Muffins? Let’s do it!
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: Tips, Tricks and Tools
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.
We hope you love these Chocolate Chip Zucchini 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!
Chocolate Chip Zucchini Muffins
- 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
- 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!
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!