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?
- First, grate the zucchini.
- Then place it in the middle of a paper towel or a clean dish towel.
- Wrap up the zucchini in the towel and press down to draw out the water.
- 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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Chocolate Chip Zucchini Strawberry Muffins
- 1 cup grated zucchini
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar or granulated sugar
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 large egg
- ⅓ cup avocado oil or melted coconut oil or butter
- 2 teaspoon vanilla extract
- 1 cup plain yogurt
- ⅔ cup unsweetened applesauce can sub ripe mashed banana
- 1 cup diced strawberries
- ⅓ cup chocolate chips
- Preheat the oven to 375°F and grease or line a 12-cup muffin tin.
- Place grated zucchini in the middle of a paper towel or clean dish cloth. Wrap it up and press to remove as much moisture as possible. Set aside.
- In a large bowl, whisk together flour, coconut sugar, baking powder, baking soda, salt, cinnamon. Set aside.
- In a medium bowl, whisk the egg, oil, vanilla, yogurt, and applesauce together until combined. Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined, being careful not to over mix. Batter will be thick.
- Fold in the strawberries, drained zucchini, and chocolate chips. Again, don't over mix.
- Portion the batter into prepared muffin tins, filling to the top. Sprinkle more chocolate chips on top if desired.
- Bake for 22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Remove from oven and allow to cool for at least 15 minutes before eating. If they seem soft, they will firm up as they cool. For best results, let them cool entirely.Allow muffins to cool completely before storing in an air-tight container in your fridge for about 4 days.
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!
Congratulations on the move and thanks for sharing the store. It is so nice to hear that it is working out well.
The recipe looks great but i don’t normally have yogurt so could i substitute something else such as a non-dairy milk? thanks
Hmmmmm. I haven’t tried them with something other than the yogurt, but you might be able to replace it with more applesauce or 3/4 cup non-dairy milk. If you give it a try, let us know how it goes!
thanks for the suggestion
I noticed you forgot to add in the dry ingredients the coconut sugar. I was assuming that’s where it went but wanted to let ya know 😊
Just put these in the oven can’t wait until they come out!
Yes! Thank you for catching that! Fixed!
Another super delicious one! Family loved them. I love how moist and fluffy they are without a lot of oil, but I did find that they stuck to the liners when warm. I let them cool completely and they were perfect. Just a heads up to others!
I made these last night and they were sooo good! My husband ate three. They rose up beautifully. I’m getting a new daughter-in-law this Fall who has crohns and I’ve been kind of stressed wondering what foods I can make for our Sunday family dinners that she can eat that the rest of the family will enjoy too. By using gluten free flour and sugar free chocolate chips, this is a muffin that she can eat and that we will all enjoy. These muffins will be added to my “yes” list for sure. Thank you for so many great recipes that are so good for us.
I am so glad to hear all of that, Dawn! Thank you for taking the time to share 💚
These muffins are excellent, moist and tasty. Thanks for sharing this recipe!
I am so glad you enjoyed them as much as we did, Chef Paul!
So yummy!! I was excited when I saw this recipe teased on Instagram and when it was posted i got the ingredients asap. It’s so good!!
Yay! I am so glad you enjoyed them, Kelly! We are totally obsessed with them too. Thanks for taking the time to leave a review!
This recipe really hit the spot! These muffins were a hit for my whole family: baby, toddler, and adults. Yum!
I am so pleased to hear that, Kathryn! Thank you for taking the time to share.
I’ve tried making these twice now and can not get them to set! The flavor is great, but they cave in as soon as I take them out of the oven and the middle stays too soft/mushy. I made sure to get all the extra liquid out of the zucchini and even the strawberries too. Was extra careful not to overmix. Just still too much moisture I guess. I really wanted these to work.
Hi Nikole! I am so sorry to hear about the muffins falling. Total bummer. There is a lot of moisture in these muffins, so it is a delicate balance and not the most forgiving of my recipes. I’m wondering if your oven might cook at slightly lower temperature than mine. I mention this because I have baked in many ovens over the years and know they can need to be recalibrated often to cook true to temp. I had to get an internal thermometer for my oven when recipe developing to make sure my oven was baking at the temp I thought it was. If you think this might be the case, have you tried letting the muffins bake a bit longer? And let them cool completely before eating?
Also, did you make any changes (even small ones) to the recipe? I would love to troubleshoot with you to help others (and you in case you want to give it another go) and perhaps get to to the root of the issue if oven temp isn’t it.
These are so delicious! I love the flavor of the strawberries in a muffin, so sweet and light. Definitely a new fave!
They were good
Glad you enjoyed them, Doris!
Would love to try these today but I am missing plain yogurt. Since many people replace sour cream with plain yogurt, do you think I could reverse that practice in this recipe and add sour cream in place of the yogurt?
Yes, I absolutely think sour cream would work in these!
Yum! I just made these with my 3 year old and they are so delicious! I had a container of strawberries about to go bad so this was the perfect recipe to make and use them up! I’m currently dairy free so I used your sub suggestions (I used dairy free sour cream because that’s what I had on hand) and they came out perfectly delicious. I sprinkled the top with some cinnamon sugar to add a little extra sweetness and crunch on top. Great recipe and I love how healthy and nutritious it is for me and my family!
I’m so glad you not only enjoyed the recipe, but it was a recipe made with your little one! Thanks for sharing!