These Chocolate Chip Zucchini Muffins are silly easy to make in your blender and beyond delicious. Loaded with veggies and studded with chocolate. So, basically they are pretty much the best thing ever! Oh! And they are naturally gluten free, dairy-free and can be easily made nut-free.
If there is one thing I know about you guys, it is that you *love* a good veggie-loaded muffin recipe from your girl here. My Oatmeal Green Smoothie Muffins send many of you (especially those of you with kiddos protesting all thing green) into giddy tale spin. And I have joked with my husband that one day, my tombstone will read “Here lies Taesha. Wife, Mother, Friend, and Green Smoothie Muffin Maker.”
All joking aside, a good veggie-loaded, healthy muffin recipe can be a total game changer for someone. Why? Because muffins are easy to make, are perfectly portioned out and are kind of the best thing every for breakfasts or easy snacks. And the fact that they can be a vessel for getting more veggies into your life and body is just frosting on the muffin!
And now I am adding a new veggie-loaded muffin recipe to the mix with these *amazing* Chocolate Chip Zucchini Muffins.
I have made these muffins half a doze times already, every time getting a 5-star review from the family. And they truly are my toughest critics. I love that these Chocolate Chip Zucchini Muffins can be mixed entirely in your blender (hello, fewer dishes!), are the perfect level of sweetness, have great flavor and have a great consistency for being gluten free!
Suggested Adaptations
- Make them with carrot instead of zucchini. No zucchini in the garden or fridge? Just swap it out from shredded carrot…or even summer squash!
- Reduce the sugar and skip the chocolate chips. Everyone prefers a different level of sweetness. If you are looking to minimize the sugar in these zucchini muffins, simply omit the chocolate chips.
- Replace the chocolate chips with raisins. It is all a matter of preference.
- Replace the applesauce with 2 medium ripe mashed bananas. No applesauce on hand or just love bananas? Go ahead and make the switch!
Tips
- Let them cool completely. If you want to dive right in and enjoy a chocolate chip zucchini muffin warm (because that is kinda the best thing ever), go for it. But don’t freak out if they stick to the papers a little or are slightly soft in the middle. Both are normal and as the muffins cool, both issues will resolve.
- Blend the oats into out flour first. If you are not using a high-speed blender like a Vitamix, consider blending the oats down into a flour first. Why? Because this will help you to break down the oats easier and give your muffins a better texture.
- Don’t skip on squeezing out the zucchini. Zucchini naturally has a lot of water. Squeezing out some of the zucchini’s natural moisture is essential so that these muffins come out perfectly moist instead of mushy.
- If making these for a child under 1, use maple syrup instead of honey. I remember hearing that recommendation since my daughter was a baby, but never knew why exactly. The reason is because something called Clostridium bacteria can be present in honey and is no good for those developing little infant guts. It is usually not an issue for children over age 1 thought. Check out this article for more info.
Chocolate Chip Zucchini Muffins
Equipment
- Muffin tin
- Blender
Ingredients
- 1 cup grated zucchini
- 2 1/2 cups rolled oats if gluten free is important, make sure the oats are certified gluten free
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 1/2 tsp apple cider vinegar
- 1/4 tsp salt
- 3/4 cup unsweetened applesauce
- 1/4 cup coconut or almond milk
- 1/3 cup honey* or maple syrup
- 2 large eggs
- 1/4 cup coconut oil, melted
- 1/2 tbsp pure vanilla extract
- 1/3 cup high quality chocolate chips +extra for topping
Instructions
- Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
- Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside.
- Pour oats into your blender. Pulse until very finely ground and the oats resemble flour.
- Add remaining ingredients except zucchini and chocolate chips to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
- Add drained zucchini and chocolate chips to the batter. Fold them in. You can pour the batter into a bowl before adding chocolate chips and zucchini f you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in.
- Portion the batter out between the 12 lined muffin tin holes. Sprinkle extra chocolate chips on top of the muffins if desired.
- bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean.
- Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.
Notes
Nutrition
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!
Wonderful! We make these weekly and they get devoured by the whole family. I do use cow milk instead but that’s my only substitution!
Yay!
These are absolutely delicious!!! Awesome recipe! I added raisins and chocolate chips to satisfy all the taste buds in my house and they loved them!! Page is definitely bookmarked for future use – thanks!!
Yay! I am so glad y’all enjoyed them!
Any idea on baking time for mini muffins ?
I would say about 10ish minutes
Can you do half oat flour half coconut flour? Or just coconut flour? Also, are quick oats ok to use?
Unfortunately no. Coconut flour behaves very differently then oat flour does in a recipe
Light and fluffy pumpkin zucchini muffins made with gluten-free flours, zucchini and pumpkin! A healthy gluten-free muffin and great way to get veggies in the morning!
Just made these using a 24-count mini muffin tin (10 min bake time) and whole cow’s milk – and they are delicious! Was wanting something different to feed my 2 year old for breakfast, but my husband and I are currently devouring them one by one – ha! Hope there’ll be some left for the little guy!
Yay! I am so glad they are a hit with the whole family!
Can you add the zucchini in the blender? I don’t know if my picky eater will like the texture…
You can. Just be sure to squeeze out the water first or the muffins will be mushy!
I have some wheat berries in the cupboard that would love to be in homemade bread. I also would like to try to make chickpea flour.
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Hi Rose! There is a print option on most of my recipes! You can find it under the image in the recipe card itself
My family LOVES this recipe! I used the banana substitute and used 1 cup of zuc and 1 cup of grated carrots for one batch — it was amazing! I know these are usually for kids to help try more veggies, but I made these for my parents and they keep asking for more! They’re very picky when it comes to texture and things that taste a little too “healthy” or different, so this was a big win! I made a double batch and froze them in my dorm to keep for easy breakfasts or snacks. Thanks for the great recipe!
Can I use regular flour instead of the oats? If so, how much?
I haven’t tried in this particular recipe but I find that whole wheat flour and oat flour usually swap out pretty well! I’d say 2 1/4 cup would be my guess
This is by far my favorite muffin recipe!! I make them every week and eat them every single morning for breakfast. So delicious. I just substitute coconut oil for olive oil and no chocolate chips. I also usually end up adding a bit of extra zucchini and reduce the honey to about 1 tbsp. These are amazing thank you for the great recipe!
I love hearing that and I am so glad! They are a house favorite here too!
Really good. thank you!
This is our favorite TNN recipe, made weekly during zucchini season. It is so forgiving.
—We also tried it with carrots and with yellow summer squash.
—We’ve tried all sorts of milks.
—we’ve subbed the egg and the applesauce In different circumstances.
—We’ve used avocado oil when out of coconut (or when too lazy to warm it up). —we’ve used fresh and frozen veggies. You can grate and freeze the veggies in 1 (heaping) cup increments for easy muffin making as well (squeeze them out after they defrost.)
I’ve also been known to buzz an extra serving or two of oats into flour to store and use the next time to make without a blender when kids are asleep.
Pro tip: reduce the maple syrup to 1/4 so you only need to dirty one measuring cup.
Oh pro tips there! I love them!
These are delicious!!! I had to use cows milk and canola oil because that’s what I had, and they were wonderful!
I am so glad you enjoyed them, Jacki!