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
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!