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
Ooh! Yummy! I LOVE zucchini!! Another great recipe, Katie! Great job!!!
I can’t believe I’ve never heard of chocolate chip zucchini bread! I am so excited to make these in a few weeks when we’re overrun with zucchini!
These look fabulous, but Katie or Anyone – know how to change this recipe into a cookie recipe? I would love to try these but the kiddos are not fans of muffins. On a side note, they are completely in love with the eggy breakfast and the deep dish cookie pie (and I used a lot less sugar than called for). Thanks for the completely awesome, kid friendly recipes. I am so happy to have healthy, vegan recipes (and lots that are soy-free, too!) I can serve them!!!!
Made these yesterday and brought them to the last day of class today – they were a hit! My veggie-averse boyfriend loved them as well. I used an average size zucchini and got almost exactly two cups shredded, so I doubled the recipe and got 24 muffins. After I took them out of the tray, I let them sit on a cookie rack to cool down a little, because they are pretty moist and I think they would get gummy if stored right away.
I love zucchini bread! I made OSG zucchini muffins last year and they were so good. I will have to try yours as well, because, well, everyone is better with chocolate!
What could I replace the apple puree with? I have fructose malabsorption so I cannot have apples!
I know your post was from a while ago, but can you have pears? I use pearsauce or pears to replace applesauce or apples in any recipe 🙂
Unfortunately no to pears too. Damn fructose malabsorption! Any other ideas?
I am still learning about substitutions, but I would think any fruit or veggie puree would work if it is a similar consistency?? Banana? Pumpkin?
I have fructose malabsorption as well – I often use mashed banana in place of applesauce. 🙂
Love love love your recipes! Thanks for taking the time to create this website. I just so happen to have all the ingredients for this so I’m getting to work on them now 🙂
My grandma made chocolate chip zucchini cookies once and I really enjoyed them but I wasn’t sure about these muffins. But I made them last night (I got 11 muffins) and I took one to work for breakfast. It was good. Really good actually. I was surprised at how much I like it and wished I had brought more then 1.
Keep up the good work!
These are so good! I made them last week and I think I’m going to make them again tonight. Perfect for breakfast, snacks, and dessert.
These are delicious! I love zucchini bread, but wanted something a little healthier, and these hit the spot!
I have no idea what holiday I would want to make up, I’ll have to give it more thought!
Can you tell me where I can order sugar free chocolate chips? I live in Israel and depend
on my friends to bring it to me when they visit. Are there any national chains that carry them? Love your recipes especially the sugar free. June Stone from Tel Aviv Israel.
Xylitol will kill your pets if ingested. Do not give them or let them taste or eat any of your baked goods with this in it. It was on the local news here in Orlando recently. Love your website.
I just made these yesterday, and not only are they delicious, but my boyfriend (who, once upon a time, would not eat ANY vegetables OR whole wheat breads) raved about them. He’s broadening his diet, so I’ve taken the opportunity to try to introduce him to as many delicious, healthy foods as possible.
Also, I added some unsweetened, shredded coconut to a portion of the muffins, and it’s delicious!
Thanks, Katie!
I was just wondering if you could freeze grated zucchini for use at a later date? I want to try all these recipes but don’t have enough of all the other recipes. You obviously know how expensive the GF (and Soy free) flours are. I just can’t afford to do them. But if I can freeze the zucchini, I can do them throughout the rest of the year. Thanks! I can’t wait to try these muffins!
Sorry, I’m not sure… maybe if you squeeze all the water out. But I really don’t know that it’d work.
Hi Katie,
First: I’m SO thankful for your blog – my kiddos are on a low sugar, high veggie diet this summer and your site has been a life saver for me – thank you!
I made the chocolate chip zucchini muffins with: double the stevia, combo of date & maple sugar (next time I think I’ll do 1/4 c b/c they were plenty sweet), pureed the zucchini with a bit of water, whole wheat pastry flour, and added 2 T coco powder and they are AMAZING! Thank you!
Thank you so much for trying them!
Katie, I love your creativity, your generosity and your overwhelming zest for all things delicious. And I’ve enjoyed many of your recipes. Any way you could sometimes include “regular” ingredients for some of your recipes (like todays zucchini muffins) instead of only listing the gluten free versions? Thank you!! Also, how are you surviving the Whole Soy debacle? It’s killing me!!!! Thanks for all you do.
Made these tonight, and they are delicious!