Looking for more Zucchini Recipes? Try my Double Chocolate Zucchini Bread, my Zucchini Brownies or The BEST Zucchini Chocolate Chip Cookies!
zucchini Chocolate chip muffins
Our family loves muffins! Each week I make a new batch and during summer these Healthy Zucchini Muffins are on repeat. They are super easy to make and are a great way to add some extra nutrition thanks to the 1 cup of zucchini. This recipe is adapted from my Chocolate Chip Zucchini Bread. These muffins are incredibly soft and tender, perfectly spiced and loaded with tons of zucchini. This zucchini muffin recipe can be used for muffins or can be made into loaves! It’s super versatile and can easily be doubled! Zucchini bread muffins are my go to breakfast or dessert during the Summer. I always have an over abundance of fresh zucchini from my garden and these muffins are a great way to use them up! To get a perfectly shaped muffin with a domed top the muffins are baked in a 425°F degree oven for 5 minutes then the oven temperature is reduced to 350°F. The muffins continue to bake for another 12-15 minutes. It gives you the perfect bakery style muffin!
ingredients
The full ingredient list and measurements are listed in the printable recipe below.
Flour: I use all purpose flour however gluten free or whole wheat flour or a mix of the two can be substituted. Spices: Cinnamon, nutmeg and salt give the perfect amount of spice to the muffins. Zucchini: We use one whole zucchini (1 cup) un-peeled than shredded or grated. I always leave the skin on the zucchini for added nutrition. Chocolate chips: I use semi sweet chocolate chips however dark or milk chocolate could also be used. If you are worried about the calories you could always omit the chocolate chips. Baking powder and baking soda: I use both baking powder and baking soda as leaveners to help raise the muffins and get that perfect muffin top. Egg: Adds structure and moisture to the muffins. I’ve also made this recipe with a flax egg and it works great! Canola oil: I add in canola oil for moisture in the muffins. Vegetable oil or coconut oil can be substituted for the canola oil. You could even swap some of the oil for apple sauce to lighten up these muffins even more. Greek yogurt: Adds so much moisture to the muffins. If you don’t have Greek yogurt substitute with sour cream. Sugar: Granulated sugar and light brown sugar are added. You can reduce the amount or replace it with maple syrup or honey if you want to naturally sweeten these zucchini chocolate chip muffins.
How to make Zucchini Muffins
Preheat oven: To 425 degrees. Grease a 12 cup muffin tin with cooking spray, set aside. Combine dry ingredients: In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Combine wet ingredients: In a medium bowl whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined. Mix: Add the wet ingredients to the dry ingredients and fold gently. Do not over mix. Fold in the zucchini and chocolate chips.
Bake: Pour the batter into the prepared pan and bake for 5 minutes. After that reduce the oven temperature to 350 degrees and continue to cook for 13-15 minutes or until a toothpick comes out mostly clean.
Cool: Next, allow the muffins to cool for 5 minutes in the pan then transfer to a cooling rack to cool completely.
Store: Cover and store the muffins at room temperature for 3-4 days. These zucchini chocolate chip muffins freeze really well! I love saving the extra and putting it in the freezer for a quick breakfast or snack!
Here are more Easy Zucchini recipes to try!
Healthy Double Chocolate Zucchini Bread The BEST Chocolate Chip Zucchini Bread Easy Zucchini Brownies Gluten Free Zucchini “Pasta” Zucchini Chocolate Chip Cookies
