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
AWESOME recipe.
I just made these last night. My kids (3yr. and 6yr.) ate two a piece after dinner and thought they were great. Mommy thought they were extra yummy too! Thanks for the recipe!
Can I sub pumpkin for all of the applesauce and mostly all of the oil ? I am all out of applesauce >:0
I just made these and ran out of applesauce so I subbed pumpkin for half of it. I did use oil. They are still in the oven; they are very soft in the center. I also subbed banana for half the sugar though. I’m betting they will turn out fine, maybe a bit too moist. Depending on your expectations, I’m sure subbing all pumpkin would work. 🙂
Made these a few times and they turned out great, I used 1 large zucchini and it made more than 1 cup, so I froze about 1/3 cup for later. I dried the zucchini with paper towels and squeeze out more water. I know no egg is needed but one time I added one and 2 tbsps flax seed with 1 tbsp water. I also used King Arthur white wheat flour which makes a more dense healthier muffin. Add dark chips every time. I also made a crunchy topping of chopped walnuts, cinnamon, 1 Tbsp sugar. Love these!
I made these a moth ago, and they were soooooo good. I couldn’t stop eating them. I also added a dash of cinnamon and a few walnuts to the batter.
Seriously…
I’ve been eating my wife’s cooking for years, and years…it’s good. But tonight, I came home to a real treat. This is the first time that I’ve eaten zucchini anything, and do I need to say…that is one good vegetable. The recipe is amazing, the texture of the chocolate chip zucchini bread is awesome. It’s healthy!!!! Come on…I love it. Told my wife to try other recipes that you have…great job. Really impressed. Thanks, a loving husband.
Aw thanks, Paul! 🙂
Can I use almond flour or coconut flour in place of spelt flour?
I made this as a bread earlier this week and it was AMAZING!! Super moist and delicious – it was especially good right out of the oven when it was warm (I had to fight my husband off at least until we finished dinner :-)), and still really good the next day (I don’t think we’ll get to see how it holds up past day 3 – it will definitely be gone tonight!). To make it a bread, I just baked it for about 45 minutes in a loaf pan rather than 19 as muffins. Thanks for the great recipe!
I’ve been scouring the internet for a vegan zucchini bread recipe that isn’t overly-sweet. I made this in my loaf pan and it came out absolutely perfect. 🙂 The texture was fluffy and it was just the right amount of sweetness with the added chocolate chips. Thank you!
Any idea how long these stay good? I’m making them now for the snack for my daughter’s preschool class for her birthday. Her birthday is in 3 days. Think they’ll still be good or should I freeze them? Thanks for the great recipe!
Three days is fine 🙂