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Home » Bread, Muffins, and Scones » Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
September 27, 2021
5 from 8 votes


Last Updated April 26, 2023 | 0 Comments

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Zucchini Chocolate Chip Muffins are sweet, soft, and so yummy! Loaded with nutritious shredded zucchini and mashed ripe bananas, they’re soft, fluffy, and especially delicious hot out of the oven slathered in melted butter. 

muffin pan filled with Healthy Zucchini Chocolate Chip Muffins

The Best Zucchini Chocolate Chip Muffins

With less oil and sugar and loads of healthy zucchini, these Zucchini chocolate chip muffins are moist and oh, so good! Packed with mini chocolate chips, they make the perfect healthy sweet dessert (or snack). Plus, it’s a great way to sneak veggies into your littles’ tummies. To make these muffins vegan, replace the eggs with a vegan egg replacement.

How to Replace Eggs with Arrowroot Powder

Arrowroot powder acts as a thickening agent and a binder in baked goods. To replace one egg, stir 2 tablespoons of arrowroot powder with 3 tablespoons of water.

close up of single Healthy Zucchini Chocolate Chip Muffin

How to Make Zucchini Chocolate Chip Muffins

Preheat your oven to 375 F and prepare a 12-cup muffin pan. Grate the zucchini on a paper towel to soak up the moisture. Next, combine the banana, honey, sugar, oil, vanilla, and then the eggs in a large bowl before adding in the cinnamon, baking soda, baking powder, salt, and flour. Fold in the shredded zucchini, chocolate chips, and nuts. Scoop the batter into muffin cups and bake for 18-22 minutes. Cool for 5 minutes before transferring to a wire rack.

Note: This recipe makes approximately 14-16 muffins.

Storing and Freezing Leftover Muffins

Storage: Keep leftover muffins stored in an airtight container in the refrigerator for up to 4 days.

Freezing: Allow the muffins to cool completely before transferring to a baking sheet. Place the baking sheet in the freezer and allow the muffins to freeze for 2-3 hours before transferring them to a large ziplock bag. Enjoy within 1-2 months.

More Delicious Muffin Recipes

  • Banana Nut Muffins Recipe
  • Raspberry Banana White Chocolate Chip Coconut Muffins
  • Homemade Bakery Blueberry Muffin Recipe
  • Blackberry and Orange Muffins with Dark Chocolate
  • Carrot Cake Muffins with Streusel Topping

If you try making this Zucchini Chocolate Chip Muffin Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

overhead image of Healthy Zucchini Chocolate Chip Muffins
Healthy Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

5 from 8 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Zucchini Chocolate Chip Muffins are sweet, soft, and so yummy! Loaded with nutritious shredded zucchini and mashed ripe bananas, they’re soft, fluffy, and especially delicious hot out of the oven slathered in melted butter.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 18 minutes mins
Total Time 38 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 14 muffins
Calories 209 kcal

Ingredients
 
 

  • 2.5 cups shredded - unpeeled zucchini (I used 4 small zucchini)
  • 1 cup mashed ripe banana - about 2 small/medium bananas
  • ¼ cup melted coconut oil or canola oil
  • ¼ cup honey - or maple syrup
  • ¼ cup brown sugar
  • 2 teaspoon pure vanilla extract
  • 2 large eggs
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 cups white whole wheat flour
  • Semi-sweet chocolate chips - I used mini
  • Chopped walnuts or pecans - optional
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Instructions
 

  • 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.

Nutritional Information

Calories: 209kcal | Carbohydrates: 25g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 258mg | Potassium: 123mg | Fiber: 2g | Sugar: 11g | Vitamin A: 180IU | Vitamin C: 1.4mg | Calcium: 128mg | Iron: 0.7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Zucchini Chocolate Chip Muffins
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About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

464 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica, the chef behind The Forked Spoon, where I share my delicious recipes along with my kitchen tips and expert advice to transform your everyday cooking into a gratifying culinary experience. Learn more about me→

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