Learn how to make Zucchini Chocolate Chip Muffins the healthy way!
A trip to the pediatrician, work projects, workouts, muffin baking, presidential debates, sleep (when I mean to, and when I don’t), dog park runs and the 24/7 job as Mom has kept me pretty busy the past couple days. I fell asleep (again) when putting my 2-year-old to bed last night, woke up just in time for my own bedtime at 10pm, but not before finishing both the leftover pumpkin bread AND ice cream while standing over the kitchen island half asleep.
In other words, business as usual.
Yesterday, however, before I got my hands on the pumpkin bread and ice cream, I wanted something healthy, nutritious, and filling, but also sweet and chocolaty. When I discovered a pile of zucchini that needed to be eaten, muffins seemed to be just what my stomach (or brain?) ordered. Muffins are my favorite; and now that I’ve discovered I can make muffins as healthy or unhealthy as I want
These Zucchini Chocolate Chip Muffins fall somewhere in the middle- not the healthiest, but far from unhealthy, too.
Less oil and sugar and loads of healthy zucchini, these beauties are moist and oh, so yummy! Packed with mini chocolate chips, they make the perfect healthy sweet (or snack). Plus, it’s a great way to sneak veggies into your littles tummies.
Healthy Zucchini Chocolate Chip Muffins
- 2.5 cups shredded (unpeeled zucchini (I used 4 small zucchini))
- 1 cup mashed ripe banana (about 2 small/medium bananas)
- 1/4 cup melted coconut oil or canola oil
- 1/4 cup honey (or maple syrup)
- 1/4 cup brown sugar
- 2 teaspoon pure vanilla extract
- 2 large eggs
- 1.5 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups white whole wheat flour
- Semi-sweet chocolate chips (I used mini)
- Chopped walnuts or pecans (optional)
- Preheat oven to 375 degrees F and lightly grease a standard 12-cup muffin pan or line with paper liners.
- Grate the zucchini using a cheese grater. Gather it in a clean towel or paper towels and remove as much excess water as possible. Set aside.
- In a large mixing bowl, whisk together the mashed banana, honey, brown sugar, preferred oil and vanilla extract until fully combined. Add the eggs and whisk again until fully mixed (if you used melted coconut oil, make sure the eggs were brought to room temperature otherwise the oil may re-solidify).
- In the same bowl, add the cinnamon, baking soda, baking powder and salt and mix to combine. Carefully add the flour and gently mix until flour has nearly disappeared. Using a wooden spoon or rubber spatula, fold in the grated zucchini, chocolate chips and optional nuts (try not to over mix!).
- Using a spoon, scoop the batter into the prepared muffin cups and bake for approximately 18-22 minutes, or until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow them to cool for 5 minutes before transferring to a wire rack.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)