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
Chocolate chip zucchini muffins are one of my favorite! Right behind banana dark chocolate chip! These look fabulous.
Make up a holiday…hmm that would be tough, I don’t even know!
Can I just say I’m completely impressed you don’t have batter all over the muffin tin? Not even a drop? 🙂
I’m all for don’t get out of your pajamas day. Or wear your favorite t-shirt day, or just wear running/workout clothes to work or school day. Or bring your dog everywhere day.
Yesterday was World Penguin Day, too! 😉
I am so glad that I forgot to throw my second zucchini into the soup I made earlier this week – that means I had enough to make this recipe this morning 🙂 We definitely did not wait for the muffins to cool in the pan, they were so delicious while still warm! And I made these with a gluten free whole grain flour blend I had made this weekend and they turned out great.
By the way, I recommend your blog to everyone! I always say “that Chocolate Covered Katie, she’s a genius!” I have tried so many of your recipes and I have loved every single one. Thank you! Being relatively new to several dietary restrictions has been a challenge, and I have survived in large part thanks to you!
I wonder why Zucchini Bread Day is on a day when zucchinis aren’t in season….
I’m making these right now. Subbed oat flour instead of the options posted, We’ll see how they turn out 🙂 and I’ll let you know 🙂
I made these with oat flour, reduced the sugar by three Tbsp (used coconut sugar) and used 85% dark chocolate crushed up for the chips. They turned out great! I just ate THREE…..Although, I only got 8 muffins. Still super yummy! And really quick and easy to whip up.
These look great!
Any idea of how many zucchinis I’ll need to make 1 cup shredded?
I love baking with zucchini! yum! These look scrumptious! I would have to say… eat as much as you want without the effects of calories day!!! haha!