Zucchini Chocolate Chip Muffins Recipe

This is a hot spice Zucchini Chocolate Chip Muffins Naturally sweetened, loaded with zucchini and chocolate chips for the perfect bite. Fresh from the oven and super fluffy, you'll skip the trip to your favorite coffee shop for breakfast.

Why You'll Love These Zucchini Chocolate Chip Muffins

If you love a sweet breakfast, these Fluffy Zucchini Chocolate Chip Muffins will be your go-to recipe every morning.

• healthy These freshly baked muffins are packed with fresh zucchini.
• Dessert for breakfast. Cinnamon, ground nutmeg, and chocolate chips give these morning muffins a dessert-like flavor.
• Great for on the go. Throw a muffin in your bag on the go for an easy, on-the-go breakfast option.
• No processed sugar. Honey and applesauce provide enough natural sweetness to completely replace processed sugars in each bite.

Recipe ingredients

Spiced cinnamon, nutmeg, honey and fruity applesauce create a beautiful, delicate balance of flavors. Scroll down to the recipe card at the bottom of the post for exact amounts.

• All-Purpose Flour – Avoid cake flour and bread flour. Only all-purpose flour will prevent muffins from becoming cakey.
• Regular Oats- These must be old fashioned oats, not instant.
• Baking Powder- Check the expiration date before you add it Don't swap it for more baking soda
• Baking Soda – Strain if clumped together.
• salt – Kosher salt is best.
• Cinnamon Ground – You can use pumpkin spice instead.
• Roasted nutmeg- Do not add more cinnamon as the flavor may become overpowering.
• honey – Maple syrup and agave nectar are good swaps.
• applesauce- Make sure it is unsweetened. You can also make your own by mixing 1 small, peeled apple with 1/4-1/2 cup water.
• Coconut Oil – Vegetable, corn, and canola oils can be added.
• egg – Liquid eggs are great for this.
• Vanilla extract – You can also use almond extract.
• Zucchini – Be sure to squeeze it out as excess moisture will affect the texture of the muffins.
• Chocolate Chip – I like mini chocolate chips, but regular ones work too.

How to Make Chocolate Chip Zucchini Muffins

The muffins are as simple as a spicy vanilla box-mix recipe but with sweet zucchini in the batter. Scroll down to the recipe card below the post for more detailed instructions.

• Prepare the oven. Preheat oven to 350F. Line a muffin tray with liners and set it aside.
• Prepare the zucchini. Place the zucchini on a cheesecloth and squeeze out as much excess liquid as possible. You can squeeze it with your hands through a strainer. Set it aside.
• Mix the dry ingredients. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg.
• Make the wet mixture. Mix honey, applesauce, coconut oil, egg and vanilla extract in a separate bowl until smooth.

• Combine the mixtures. Gradually fold the dry ingredients into the wet mixture until just-combined. Fold in the zucchini and chocolate chips as well. Scrape the sides of the bowl to make sure everything is well combined.

• Bake them. Fill the liners with batter until they are 3/4 full. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
• serve Remove the muffins from the oven and let cool for 15 minutes. Serve and enjoy!

Tips and variations

Make a chocolate batter and for a dessert—add tart cranberries and crunchy coconut for a breakfast bite.

• Do not open the oven door. Do not open the oven door once the muffins are in the oven. The temperature will drop every time you open it, affecting baking time and texture. It can be burnt or rubbery muffins.
• Skip the liners. Grease the muffin tray with non-stick spray and cut circles of parchment paper that you can place in the bottom of each cavity. Add batter and bake as usual.
• Heat them up. For a fresh-baked feel, sprinkle muffins with 1/2 teaspoon milk and microwave in 10-second increments until warm.
• More add-ins. Fold in 1/2 cup chopped pecans, walnuts, cranberries or shredded coconut for more flavor and texture.
• Add more chocolate. Stir 1/4 cup cocoa powder into dry ingredients for extra chocolate bite.
• Make mini loaves. Grease a mini loaf pan with non-stick or cooking spray. Line the cavities with parchment paper. Add the batter and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Proper storage

I like to keep these Zucchini Chocolate Chip Muffins in Ziploc bags for an easy, on-the-go breakfast.

• Counter: Set them on the counter, out of direct sunlight, for up to 2 days.
• Fridge: Store them in an airtight container for up to 7 days. Set on the counter for 10 minutes before digging in.
• Freezer: Place them in a freezer bag and refrigerate for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.

More muffin recipes to try

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