These homemade chocolate chip zucchini muffins are moist, sweet, and packed with whole grains and shredded zucchini.
Do you know what yesterday was?
Why, it was none other than National Zucchini Bread Day… a very special day – right up there with Thanksgiving and Christmas as one of the most important days in the history of forever and ever.
Or… maybe not.
But still, a day worth celebrating with homemade zucchini muffins.
When I realized how few zucchini recipes there are on my blog, it made me sad.
So today you get my best zucchini muffin recipe!
Also try this Chocolate Zucchini Bread Recipe
A great way to use up zucchini, they’re the perfect healthy muffins for breakfast, snack, or dessert.
Or maybe even dinner.
Hey, they’re practically a vegetable! 😉
It’s obviously too late to go back and make these zucchini muffins for National Zucchini Day this year, but do not despair!
National “Sneak some Zucchini onto your Neighbor’s Porch” Day is August 8th.
Yes, that really is an actual holiday.
Super weird, right?
The muffins make a great breakfast paired with Tofu Scramble or a Peanut Butter Banana Smoothie.
Chocolate Chip Zucchini Muffins
Ingredients
- 1 1/2 cups spelt, white, oat, or gf ap flour (For low carb, make these Keto Muffins)
- 1/2 tsp baking soda
- 3/4 tsp salt
- optional: 1/2 tsp cinnamon
- 1/2 cup sugar of choice, or xylitol
- optional: 1/2 cup chocolate chips
- 1/2 cup applesauce
- 1/3 cup oil, or sub applesauce if you don’t mind the texture of fat-free baked goods
- 1 tsp white or apple cider vinegar
- 1 1/2 tsp pure vanilla extract
- 1 cup grated zucchini
Instructions
- Zucchini Muffins Recipe: Preheat oven to 350F and place 10-12 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray. These vegan zucchini muffins are soy-free and can also be gluten-free and sugar-free.View Nutrition Facts
Notes
More Healthy Recipes:
How To Cook Sweet Potatoes – The Better Way
Oh my these look so good! I have tried stuff like zucchini bread, but I have never made it so I am a little nervous and I hope I do everything right!
But, I just wanted to say, I love your blog and I read it all the time and refer to it every time I need a sweet tooth fill. You really are just amazing! Thank you for everything you do!
If I made up a holiday, it would probably be something like National Creativity Day or something like that where everyone gets to show off their special talents. I don’t know, though, just a thought. (:
Aw thanks, Cassie 🙂
I like the little specks of green. That means I can eat the whole pan, right? Right.
YUM! I’m allll about putting veggies into baked goods. Zucchini just works so well. Thanks for the recipe!
Haha, every day is “don’t get out of your pjs day” for us home schoolers! And zucchini brownies?
Shut.up.
I would want every day to be “No SAT To Worry about Day”. Yeah, I’m that stressed out high schooler.
I saw SMU (I think you went there?) in the news yesterday! How cool for you 🙂 (Yes I have prospective colleges on my mind, forgive me)
Yes, all 5 living presidents together. It was definitely a great moment!
Although… I will always be mad they evicted me from my favorite apartment a few years back in order to build the library!
The reason why “Sneak Zucchini on your Neighbor’s Porch” exists as a holiday is because some people during the summer are overloaded with zucchini from their gardens. I have heard of stories of people giving neighbors bags of zucchini only to find it returned to their porch! This kind of thing surprises me because I love vegetables and there are so many ways to use zucchini in cooking that it would be very difficult to reach this point of saturation.
Looks yummy! What is the difference between the 1/3 cup xylitol and the uncut Stevia? I get confused by all the sugar substitutes. Do you keep standard ones in your pantry – if so what should I keep onhand?
Xylitol looks more like sugar, while stevia is more concentrated. I keep all of the sweeteners on hand that are listed in any of the recipes… good thing my kitchen cabinet is big enough! 😉
Just left the produce stand! No zucchini! So sad! Can’t wait to grab some so I can try this- looks great, thanks!
Hi, I love all your recipes but I’m curious why you don’t use a lot of ground flaxseed and water for substituting eggs in recipes?
Actually, a lot of them DO call for flaxseeds. But in this particular recipe, there is no need. For eggs, the applesauce takes the place of the binder, and the vinegar reacts with the baking soda to help it rise (among other things).
So does that mean (if you are not vegan) you could you replace the applesauce and vinegar with an egg?
Is it possible to switch the sweeteners for honey in this recipe. I would imagine so, but thought I should check.
Oh these look heavenly! I must try this recipe. I’ve been looking for a recipe to replace my mom’s “so loaded with oil and sugar it doesn’t even approach healthy” ones 😉