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?
- 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?
Chocolate Chip Zucchini Strawberry Muffins
- 1 cup grated zucchini
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar, or granulated sugar
- 1 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
- ¾ 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.