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Zucchini Chocolate Chip Muffins are sweet, soft, and so yummy! Loaded with nutritious shredded zucchini and mashed ripe bananas, they’re soft, fluffy, and especially delicious hot out of the oven slathered in melted butter.
The Best Zucchini Chocolate Chip Muffins
With less oil and sugar and loads of healthy zucchini, these Zucchini chocolate chip muffins are moist and oh, so good! Packed with mini chocolate chips, they make the perfect healthy sweet dessert (or snack). Plus, it’s a great way to sneak veggies into your littles’ tummies. To make these muffins vegan, replace the eggs with a vegan egg replacement.
How to Replace Eggs with Arrowroot Powder
Arrowroot powder acts as a thickening agent and a binder in baked goods. To replace one egg, stir 2 tablespoons of arrowroot powder with 3 tablespoons of water.
How to Make Zucchini Chocolate Chip Muffins
Preheat your oven to 375 F and prepare a 12-cup muffin pan. Grate the zucchini on a paper towel to soak up the moisture. Next, combine the banana, honey, sugar, oil, vanilla, and then the eggs in a large bowl before adding in the cinnamon, baking soda, baking powder, salt, and flour. Fold in the shredded zucchini, chocolate chips, and nuts. Scoop the batter into muffin cups and bake for 18-22 minutes. Cool for 5 minutes before transferring to a wire rack.
Note: This recipe makes approximately 14-16 muffins.
Storing and Freezing Leftover Muffins
Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow the muffins to cool completely before transferring to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.
More Delicious Muffin Recipes
- Banana Nut Muffins Recipe
- Raspberry Banana White Chocolate Chip Coconut Muffins
- Homemade Bakery Blueberry Muffin Recipe
- Blackberry and Orange Muffins with Dark Chocolate
If you try making this Zucchini Chocolate Chip Muffin Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Zucchini Chocolate Chip Muffins Recipe
Ingredients
- 2.5 cups shredded, unpeeled zucchini (I used 4 small zucchini)
- 1 cup mashed ripe banana, about 2 small/medium bananas
- ¼ cup melted coconut oil or canola oil
- ¼ cup honey, or maple syrup
- ¼ cup brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1.5 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups white whole wheat flour
- Semi-sweet chocolate chips, I used mini
- Chopped walnuts or pecans, optional
Instructions
- Preheat oven to 375 degrees F and lightly grease a standard 12-cup muffin pan or line with paper liners.
- Grate the zucchini using a cheese grater. Gather it in a clean towel or paper towels and remove as much excess water as possible. Set aside.
- In a large mixing bowl, whisk together the mashed banana, honey, brown sugar, preferred oil and vanilla extract until fully combined. Add the eggs and whisk again until fully mixed (if you used melted coconut oil, make sure the eggs were brought to room temperature otherwise the oil may re-solidify).
- In the same bowl, add the cinnamon, baking soda, baking powder and salt and mix to combine. Carefully add the flour and gently mix until flour has nearly disappeared. Using a wooden spoon or rubber spatula, fold in the grated zucchini, chocolate chips and optional nuts (try not to over mix!).
- Using a spoon, scoop the batter into the prepared muffin cups and bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
