Chocolate Chip Zucchini Strawberry Muffins

Prepare to fall in love with these easy + delicious chocolate chip zucchini strawberry muffins! They’re perfectly sweet, made with white whole wheat flour, grated zucchini, diced strawberries, and a handful of chocolate chips. Baked up in 22 minutes, they’re a great healthier sweet treat or a wholesome mid-day snack.

Here I go again with another veggie-loaded muffin recipe.

Zucchinis are a veggie staple in our house because they are so versatile and perfect for veggie-loading so many thing. Especially baked goods, since grated zucchini almost melts into a muffin or loaf and adds so much moisture as well as a boost of veggie goodness. And this time, I’ve paired it with strawberries!

Truly, is there a more summer combination that strawberries and zucchini? I think not! And both go so well with chocolate that some melty chocolate chips just had to go in these Zucchini Strawberry Muffins. Not only do these muffins taste like a dream with their summery flavors, but they are so fluffy and moist! Easy to mix up in about 10 minutes, this muffin recipe bakes 12 perfectly sweet muffins in about 22 minutes.

Naturally vegetarian, these muffins can easily be made egg-free with a flax egg or dairy-free when you use plant based yogurt.

Do you need to peel zucchini for muffins?

The skin of the zucchini is thin, tender, and totally edible. So, peeling is optional and a step I often skip to save time. However, if you have a selective eater in the house that doesn’t love a little green in their banana muffins, peeling your zucchini will make it invisible in this recipe.

How small do I cut the strawberries for these muffins?

A small dice is best. The bigger the chunks, the bigger the chunks will be in your muffin. And since strawberries hold a lot of moisture, big chunks of strawberries might also create mushy pockets in your muffins. So yeah, take the time to dice them small.

How do you squeeze zucchini dry?

1. First, grate the zucchini.
2. Then place it in the middle of a paper towel or a clean dish towel.
3. Wrap up the zucchini in the towel and press down to draw out the water.
4. Flip it and press down again. At this point, it should be good to go into the batter for these strawberry muffins.

I don’t have white whole wheat flour. What else can I use?

You can easily make your own white whole wheat flour. Simply combine 1 cup all-purpose flour and 1 cup of whole wheat flour and you are good to go for these pineapple carrot muffins. You can also just use all-purpose flour. Whole wheat flour is also okay to use, but I found it makes for denser muffins. And I am all about the fluffy muffins!

• Make them gluten free. Replace the white whole wheat flour with a gluten free cup-for-cup flour blend. I like this one.
• Make it egg-free. Replace the eggs with a flax egg.
• Make it dairy-free. Use your favorite plant based yogurt or vegan sour cream in these strawberry muffins instead.
• Replace the zucchini with grated summer squash.
• Sub chocolate chips with chopped nuts or raisins.
• Replace the applesauce with mashed banana.
• Sub the strawberries with cut raspberries.

Other veggie-loaded muffin recipes you need in your life and in your oven…

• Oatmeal Green Smoothie Muffins
• Healthy Chocolate muffins (with veggies!)
• Healthy Morning Glory Muffins
• Egg-Free Carrot Muffins (with lentils)
• Mini Butternut Squash Blueberry Muffins
• Healthy Carrot Pumpkin Muffins
• Savory Vegetable Muffins
• Veggie-Loaded Chocolate Muffins

Loving these strawberry muffins and are hungry for more?

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