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 and one thing, i i make these again i would probably add a teaspoon or two of baking powder to help it rise, as it looks like yours didn’t rise much as well(:
Katie- I, and my minimal volume of dirty dishes must pay you a formal thank you. THANK YOU for putting the gram measurements for so many of your ingredients in your recipes! I just chuck stuff into a couple of bowls and voila- easy as can be.
These are in the oven and smell great! I added chocolate (of course. Like I didn’t have enough of that today…) – guess which brand 😉
Hope you’re well!
I made these but they caved in the middle and where very oily. Suggestions?
You may want to check out the troubleshoot comments in the Recipe FAQ section at the top of Katie’s blog. Here’s the link:
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
I made these tonight for my toddler who is dairy, gluten, soya, egg and nut free. They are actually pretty good! I cut down the sugar and still think it could be cut further. I used GF flour and some xanthan gum – this wasn’t in the recipe but I assumed it was required?? Took a guess and put in 1 tsp. I found them nice and crispy on top but kind of wet and gooey on the bottom. Any idea why??
You need to make the recipe exactly as written. Otherwise, neither Katie nor anyone else can predict why the results are the way they are.
OK – but if I swap for gf flour do I need to add the gum? It says gf works with this recipe and all of the other recipes seem to use the gum so I wasn’t sure! CanI make it by just swapping flours?
Katie,
Is there any other substitution for the coconut oil? My husband is allergic to it 🙁
As it says in the recipe, you can use vegetable oil.
These turned out really great! Thank you.
I made these muffins again except I used maple syrup for the sweetener instead. They turned out really great! I only used 1/4 cup maple syrup, added an additional 1/8 tsp baking soda, reduced the amounts of apple sauce and oil just slightly. And reduced the temperature to 325 for 30 minutes.
Hi. Love your site! Would like to see a week of food geared to babies and toddlers especially healthy food combos that they won’t detect! Thx 🙂
Hey Katie!
I’d like to see Smoothie Week! I’m having a Date Vanilla smoothie right now and it’s swee and so delicious!!!
Or maybe Dates Week! I love dates!
Really like your recipes but I’ve noticed a lot of oats and being gluten-free that makes them unusable for me so if you can drop the oats
Keep up the good work!!
Look for Bob’s Red Mill certified gluten-free oats in Whole Foods or on Amazon.
Why the emphasis on bake “immediately”? I only have one muffin tray so I can only make 6 of these babies at a time.
I make these with carrot puree instead of applesauce because I have an apple allergy and they come out great!
Thanks for your recipes! I am trying to go gluten free, sugar free and somewhat grain free for my daughter and grand daughter who are dealing with gut issues. I am encouraged by your postings of recipes for dessert and breakfast options. Thanks for testing, trying and posting. Sincerely, Mimi
The cinnamon is very good in this recipe. i liked these and will be trying your blueberry ones next
This is one of our favorite recipes ever, been making it for a few years now and still love it!!! Just picked some zucchini from the garden and going to make some now!
Loved this recipe. Quick, easy & so yummy… Made it twice on Sunday & am heading to the store so I can make it again.
These are delicious! I have no patience for grating, so I pureed the zucchini, converting to grams per your zucchini pancake recipe, so 180g. I used less sugar (they were still way sweeter than I needed them to be) and mostly whole wheat pastry flour (I didn’t have much spelt). I also threw in a few homemade chocolate chips (another CCK recipe)! Yum!