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Chocolate Chip Zucchini Muffins

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Gooey Chocolate Chip Zucchini Muffins!

Zucchini Muffins – Ingredients: 1 cup grated zucchini, 1/2 cup chocolate chips, 1 tsp baking soda, 1 tsp vanilla extract, 3/4 cup… Full recipe: @choccoveredkt


Do you know what yesterday was?

Why, it was none other than National Zucchini Bread Day! A very special day – right up there with Thanksgiving and Christmas as one of the most important days in the history of forever and ever.

Or… maybe not. But still, a day worth celebrating with homemade zucchini muffins.

Chocolate Chip Zucchini Muffins

When I realized how few zucchini recipes there are on my blog, it made me sad. And ashamed.

EDIT: I’ve now posted a recipe for Chocolate Zucchini Brownies, too!

zucchini muffins

Super Healthy Chocolate Chip Zucchini Bread Muffins

So today you get my best zucchini muffin recipe!

A great way to use up zucchini, these homemade chocolate chip zucchini muffins are moist, sweet, and packed with whole grains and shredded zucchini – The perfect healthy muffins for breakfast, snack, or dessert. Or maybe even dinner.

Hey, they’re practically a vegetable! 😉

vegan zucchini bread muffins

zucchini cupcakes

It’s obviously too late to go back and make these zucchini muffins for National Zucchini Day this year, but do not despair!

National “Sneak some Zucchini onto your Neighbor’s Porch” Day is August 8th.

Yes, that really is an actual holiday.

Super weird, right?

Zucchini Muffins – Ingredients: 1 cup grated zucchini, 1/2 cup chocolate chips, 1 tsp baking soda, 1 tsp vanilla extract, 3/4 cup… Full recipe: @choccoveredkt


Chocolate Chip Zucchini Muffins

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  • 1 1/2 cups spelt or all-purpose or Bob’s gf flour (180g)
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • optional: 1/2 tsp cinnamon
  • 1/3 cup xylitol, or sugar, or evaporated cane juice (65g)
  • 1/16 tsp pure stevia, or 2 tbsp more sugar
  • optional: 1/2 cup chocolate chips
  • 1/2 cup applesauce (120g)
  • 1/3 cup coconut or veg oil (Replace with more applesauce only if you don’t mind the gummy texture of fat-free baked goods.) (70g)
  • 1 tsp white or apple cider vinegar (5g)
  • 1 1/2 tsp pure vanilla extract (6g)
  • 1 cup grated zucchini
Total Time: 20m
Yield: Makes 10-12


Zucchini Muffins Recipe: Preheat oven to 350F and place 10-12 cupcake liners in a muffin tin. Combine all dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all liquid ingredients (including zucchini). Mix wet into dry, and immediately portion into the baking cups and place in the oven. Bake 19 minutes, then allow the zucchini muffins to cool before removing from the tray. These vegan zucchini muffins are soy-free and can also be gluten-free and sugar-free.

View Zucchini Muffins Nutrition Facts


Link Of The Day:


Unbaked Cookie Dough Bars


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Katie is the baker, photographer, and author of the popular blog Chocolate-Covered Katie. Her favorite food is chocolate, and she believes in eating a balanced diet that includes dessert every single day. More about Katie—> 
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  1. Cassie says:

    Oh my these look so good! I have tried stuff like zucchini bread, but I have never made it so I am a little nervous and I hope I do everything right!
    But, I just wanted to say, I love your blog and I read it all the time and refer to it every time I need a sweet tooth fill. You really are just amazing! Thank you for everything you do!
    If I made up a holiday, it would probably be something like National Creativity Day or something like that where everyone gets to show off their special talents. I don’t know, though, just a thought. (:

  2. I like the little specks of green. That means I can eat the whole pan, right? Right.

  3. YUM! I’m allll about putting veggies into baked goods. Zucchini just works so well. Thanks for the recipe!

  4. Sarah the official CCK drooler says:

    Haha, every day is “don’t get out of your pjs day” for us home schoolers! And zucchini brownies?
    I would want every day to be “No SAT To Worry about Day”. Yeah, I’m that stressed out high schooler.
    I saw SMU (I think you went there?) in the news yesterday! How cool for you 🙂 (Yes I have prospective colleges on my mind, forgive me)

    1. Yes, all 5 living presidents together. It was definitely a great moment!
      Although… I will always be mad they evicted me from my favorite apartment a few years back in order to build the library!

  5. Christine Moore says:

    The reason why “Sneak Zucchini on your Neighbor’s Porch” exists as a holiday is because some people during the summer are overloaded with zucchini from their gardens. I have heard of stories of people giving neighbors bags of zucchini only to find it returned to their porch! This kind of thing surprises me because I love vegetables and there are so many ways to use zucchini in cooking that it would be very difficult to reach this point of saturation.

  6. Jill says:

    Looks yummy! What is the difference between the 1/3 cup xylitol and the uncut Stevia? I get confused by all the sugar substitutes. Do you keep standard ones in your pantry – if so what should I keep onhand?

    1. Xylitol looks more like sugar, while stevia is more concentrated. I keep all of the sweeteners on hand that are listed in any of the recipes… good thing my kitchen cabinet is big enough! 😉

  7. Jamie says:

    Just left the produce stand! No zucchini! So sad! Can’t wait to grab some so I can try this- looks great, thanks!

  8. Chantal says:

    Hi, I love all your recipes but I’m curious why you don’t use a lot of ground flaxseed and water for substituting eggs in recipes?

    1. Actually, a lot of them DO call for flaxseeds. But in this particular recipe, there is no need. For eggs, the applesauce takes the place of the binder, and the vinegar reacts with the baking soda to help it rise (among other things).

      1. Regina says:

        So does that mean (if you are not vegan) you could you replace the applesauce and vinegar with an egg?

  9. Anonymous says:

    Is it possible to switch the sweeteners for honey in this recipe. I would imagine so, but thought I should check.

  10. Oh these look heavenly! I must try this recipe. I’ve been looking for a recipe to replace my mom’s “so loaded with oil and sugar it doesn’t even approach healthy” ones 😉

  11. Lisa says:

    Chocolate chip zucchini muffins are one of my favorite! Right behind banana dark chocolate chip! These look fabulous.
    Make up a holiday…hmm that would be tough, I don’t even know!

  12. Ali @ Ali Eats Clean says:

    Can I just say I’m completely impressed you don’t have batter all over the muffin tin? Not even a drop? 🙂

  13. I’m all for don’t get out of your pajamas day. Or wear your favorite t-shirt day, or just wear running/workout clothes to work or school day. Or bring your dog everywhere day.

  14. Yesterday was World Penguin Day, too! 😉

  15. Edith says:

    I am so glad that I forgot to throw my second zucchini into the soup I made earlier this week – that means I had enough to make this recipe this morning 🙂 We definitely did not wait for the muffins to cool in the pan, they were so delicious while still warm! And I made these with a gluten free whole grain flour blend I had made this weekend and they turned out great.

    By the way, I recommend your blog to everyone! I always say “that Chocolate Covered Katie, she’s a genius!” I have tried so many of your recipes and I have loved every single one. Thank you! Being relatively new to several dietary restrictions has been a challenge, and I have survived in large part thanks to you!

  16. Kris says:

    I wonder why Zucchini Bread Day is on a day when zucchinis aren’t in season….

  17. Kristen says:

    I’m making these right now. Subbed oat flour instead of the options posted, We’ll see how they turn out 🙂 and I’ll let you know 🙂

  18. Kristen says:

    I made these with oat flour, reduced the sugar by three Tbsp (used coconut sugar) and used 85% dark chocolate crushed up for the chips. They turned out great! I just ate THREE…..Although, I only got 8 muffins. Still super yummy! And really quick and easy to whip up.

  19. They look delicious. I’ve never baked with zucchini but this recipe is making me want to.

  20. Becky H says:

    These look great!
    Any idea of how many zucchinis I’ll need to make 1 cup shredded?

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