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Chocolate Chip Zucchini Muffins

Gooey Chocolate Chip Zucchini Muffins!

Chocolate Chip Zucchini Muffins Recipe


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. When I realized how few zucchini recipes there are on my blog, it made me sad. And ashamed. So today you get my best zucchini muffin recipe!

Chocolate Chip Zucchini Muffins

zucchini muffins

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! 😉

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?

Easy Healthy Zucchini Muffins (Vegan)


Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Total Time: 20m
Yield: Makes 10-12
Print This Recipe 5/5
Chocolate Chip Zucchini Muffins


  • 1 1/2 cups spelt, white, oat, or gf ap flour
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • optional: 1/2 tsp cinnamon
  • 1/2 cup sugar of choice, or xylitol
  • optional: 1/2 cup chocolate chips
  • 1/2 cup applesauce
  • 1/3 cup oil (sub more applesauce only if you don’t mind the texture of fat-free baked goods)
  • 1 tsp white or apple cider vinegar
  • 1 1/2 tsp pure vanilla extract
  • 1 cup grated zucchini


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


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Published on April 25, 2013

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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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. 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)

  3. 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.

  4. 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?

  5. 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!

  6. 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?

    • Chocolate Covered Katie says

      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).

      • Regina says

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

  7. Anonymous says

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

  8. 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!

  9. 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? 🙂

  10. 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!

  11. 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 🙂

  12. 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.

  13. Amy says

    I think that there should be a National Zucchini Bread Day every month! It was one of my favorite treats growing up, but my grandma was the only person who baked it for me. Since she only visited once every other year, I had to cram two years’ worth of zucchini bread into one week. I’d eat half a loaf every day, so it’s probably a good thing she didn’t put chocolate chips in hers… I would have consumed the entire pan in one sitting!

  14. Nikki @ The Road to Less Cake says

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

  15. Aislynn says

    I had almost everything on hand so I made this to go with tea tomorrow. I didn’t have chocolate chips because they somehow accidentally managed to fall into my boyfriend’s mouth so I subbed in half a handful of raisins. I had half the oil so I used more applesauce and I also made a cake instead of muffins.


    This cake is perfect! Sweet enough to settle my sweet tooth without being too much. And even with only half the oil it wasn’t gummy, but moist and slightly dense (which is my preference anyway).

    Thank you Katie!

  16. Lisa B says

    I love how you can see the pieces of zucchini!! I don’t know about a special day but the last few weeks I’d like to get rid of Thursdays…so maybe move to a 4 day week but have day in between off?? But I do love your ‘Never Stop Eating Chocolate’ Day!!

  17. Anna @ Your Healthy Place says

    I’m grateful you’re always on top of these ‘holidays’ as I always forget about them! I would definitely make a National Massage Day – that is my FAVOURITE treat!

  18. Katy @ Katy's Kitchen says

    What a great way to get your veggies into breakfast, I certainly have a hard time doing this! If I could make up a holiday, it would be national sing-along day. Everyone would have to sing instead of talk. I think it would just make people laugh and spread a few more smiles around the day. 🙂

  19. Anonymous says

    Katie, today I bought an Endangered Species chocolate bar (88% cacao). And I am having second thoughts. Because my diet is so incredibly clean, I feel like I’m doing the wrong thing in eating chocolate bars. What is your opinion on the matter? I know you love chocolate bars and chocolate chips and such, and you’re really healthy and glowing! Please, please help me! I am a tad anxious about this… 🙁

    • Anonymous says

      Hi there! I’m not Katie, but I do have experience as a nutritionist. Nothing is wrong with eating chocolate bars, and you made a better choice by choosing Endangered Species with 88% cacao. You can still maintain a clean diet and enjoy chocolate at the same time, just make sure to eat it in proportion!:)

  20. emma says

    These are amazing! made some this morning and they got a big thumbs up from my boys, who have taken the rest of them and gone off fishing at the lake. I used unrefined organic cane sugar as it’s all I had, worked just fine.

  21. Bianca says

    I LOVE ZUCCHINI!!! This looks so yummy:)
    If I could make up a national haoliday, I think it would be National Skipping Day! Or maybe national Be Random Day…

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