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
These zucchini muffins are great, but I can’t stop eating them!
I have been making these muffins since this recipe was published. They are amazing! My children request them all the time! I am up at 4:30 this morning making them for my daughter’s class to celebrate her birthday. These muffins have been her *requested* birthday treat for her class three years running. Thank you!!
My rating didn’t show up the first time!
Hi Katie, I just found your website and wanted to thank you for putting in measurements for sugar substitutions and the real stuff. I usually lose interest as soon as I see the dreaded stevia word (ragweed allergy), sweeteners are such a personal choice item, kudos to you for realizing it!
This recipe looks great and I have some extra zucchini I was trying to figure out what I could make, so this is on tomorrow’s agenda!
Hi Katie!
I wanted to make these for my dad. He can’t have sweenters or refined sugars. I was wondering if it was possible to sub them out for banana instead?
Try it and let us know the result. But be prepared in case the result isn’t what you expected.
Hi Katie,
I’ve made this recipe many times and I really love it.
I thought you and maybe your readers might be interested to know that I’ve also made it with carrots instead of zucchini, and raisins instead of chocolate chips and ground cardamom instead of cinnamon. I guess it’s a totally different muffin altogether but your proportions are so great that it really comes out tasty!
For me grating the veggies and cooking the applesauce take a while, so sometimes I make a double batch of both, then combine measured portions of the wet ingredients including: the zucchini (or carrot); oil; vinegar; vanilla; sugar (I use brown sugar); applesauce; and cinnamon (or cardamom); (and raisins – I wouldn’t do this with chocolate chips), and store it in a good quality, air-tight container in the refrigerator for a day or two. Then it only takes a few minutes to whip up the second batch.
I hope you enjoy these tips!
<3 Charlie
P.S. Sorry my carrot version doesn't include chocolate 🙁
Simply delicious
Made these today! Loved them and was so glad I’m tricking my mind into eating cake while in actually eating veggies.
Just made a double batch for my family of 12 and they were such a hit that I made another double batch before the oven had a chance to cool down. Your recipes are divine, Katie! Thank you so much!!!!
Made these with dairy free chocolate chips for my 11 month old (dairy, all nut and egg allergies), 2 year old and 5 year old and we all enjoyed!