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5 from 13 votes

Chocolate Chip Zucchini Muffins

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.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten free, hidden veggies, nut-free option
Servings: 12 muffins
Calories: 177kcal



  • 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


  • 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.


*If making muffins for a child under age 1, use maple syrup instead of honey. 


Calories: 177kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 180mg | Potassium: 133mg | Fiber: 2g | Sugar: 10g | Vitamin A: 85IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg