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Chocolate Chip Zucchini Muffins

Gooey Chocolate Chip Zucchini Muffins!

Chocolate Chip Zucchini Muffins Recipe

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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)

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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Total Time: 20m
Yield: Makes 10-12
Print This Recipe 5/5
Chocolate Chip Zucchini Muffins
5/59

Ingredients

  • 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

Instructions

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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119 Comments

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  1. Andi says

    I made a batch of these today due to lonely zucchinis in the fridge and an empty cookie jar. My sister’s comment upon biting into her first ran along the lines of, “This is amazing! Heavenly! Wait a second, there’s something green. Don’t tell me, is it spinach?” Fear not, she ate around 5 more, plus expressed hope that they could count as salad!

  2. j says

    These look fabulous, but Katie or Anyone – know how to change this recipe into a cookie recipe? I would love to try these but the kiddos are not fans of muffins. On a side note, they are completely in love with the eggy breakfast and the deep dish cookie pie (and I used a lot less sugar than called for). Thanks for the completely awesome, kid friendly recipes. I am so happy to have healthy, vegan recipes (and lots that are soy-free, too!) I can serve them!!!!

  3. Jessica says

    Made these yesterday and brought them to the last day of class today – they were a hit! My veggie-averse boyfriend loved them as well. I used an average size zucchini and got almost exactly two cups shredded, so I doubled the recipe and got 24 muffins. After I took them out of the tray, I let them sit on a cookie rack to cool down a little, because they are pretty moist and I think they would get gummy if stored right away.

  4. Anna {Herbivore Triathlete} says

    I love zucchini bread! I made OSG zucchini muffins last year and they were so good. I will have to try yours as well, because, well, everyone is better with chocolate!

  5. Lauren says

    Love love love your recipes! Thanks for taking the time to create this website. I just so happen to have all the ingredients for this so I’m getting to work on them now 🙂

  6. Eris says

    My grandma made chocolate chip zucchini cookies once and I really enjoyed them but I wasn’t sure about these muffins. But I made them last night (I got 11 muffins) and I took one to work for breakfast. It was good. Really good actually. I was surprised at how much I like it and wished I had brought more then 1.
    Keep up the good work!

  7. Taylor says

    These are so good! I made them last week and I think I’m going to make them again tonight. Perfect for breakfast, snacks, and dessert.

  8. Jennifer says

    These are delicious! I love zucchini bread, but wanted something a little healthier, and these hit the spot!

    I have no idea what holiday I would want to make up, I’ll have to give it more thought!

  9. June Stone says

    Can you tell me where I can order sugar free chocolate chips? I live in Israel and depend
    on my friends to bring it to me when they visit. Are there any national chains that carry them? Love your recipes especially the sugar free. June Stone from Tel Aviv Israel.

    • veganlivingrocks says

      Xylitol will kill your pets if ingested. Do not give them or let them taste or eat any of your baked goods with this in it. It was on the local news here in Orlando recently. Love your website.

  10. Beth says

    I just made these yesterday, and not only are they delicious, but my boyfriend (who, once upon a time, would not eat ANY vegetables OR whole wheat breads) raved about them. He’s broadening his diet, so I’ve taken the opportunity to try to introduce him to as many delicious, healthy foods as possible.

    Also, I added some unsweetened, shredded coconut to a portion of the muffins, and it’s delicious!

    Thanks, Katie!

  11. Kim Priestley says

    I was just wondering if you could freeze grated zucchini for use at a later date? I want to try all these recipes but don’t have enough of all the other recipes. You obviously know how expensive the GF (and Soy free) flours are. I just can’t afford to do them. But if I can freeze the zucchini, I can do them throughout the rest of the year. Thanks! I can’t wait to try these muffins!

  12. Irish says

    Hi Katie,
    First: I’m SO thankful for your blog – my kiddos are on a low sugar, high veggie diet this summer and your site has been a life saver for me – thank you!

    I made the chocolate chip zucchini muffins with: double the stevia, combo of date & maple sugar (next time I think I’ll do 1/4 c b/c they were plenty sweet), pureed the zucchini with a bit of water, whole wheat pastry flour, and added 2 T coco powder and they are AMAZING! Thank you!

  13. Margaret says

    Katie, I love your creativity, your generosity and your overwhelming zest for all things delicious. And I’ve enjoyed many of your recipes. Any way you could sometimes include “regular” ingredients for some of your recipes (like todays zucchini muffins) instead of only listing the gluten free versions? Thank you!! Also, how are you surviving the Whole Soy debacle? It’s killing me!!!! Thanks for all you do.

  14. Barbara says

    Hi Katie

    I was in Wegman’s watching a VitaMix demo and told many people about your fabulous blog. I have finally made the decision to purchase a VitaMix knowing it will come in handy when I make your fabulous recipes.

    Thank you so much for creating and continuing your blog:)

    ~B

  15. Irish says

    Love these Katie! Today I was out of zucchini & applesauce and wanted to make for my kids so below are my modifications. They aren’t as tasty as original but pretty darn good and considering large amount of greens added I’m pretty excited 🙂

    Instead of zuch & applesauce I pureed (really really well) my fresh organic 10 oz spinach package plus 2 bananas which equaled 3 c of pulpy liquid, whole wheat pastry flour, 1/2 c erythyritol (sugar alcohol) + 1/4 c maple sugar (not syrup), 1/4 t liquid stevia, 1/2 c enjoy life baby chocolate chips, 3/4 c coconut oil, and 6 T coco powder.

    Followed rest of recipe the same way and my kids love em ! Thanks!!

  16. Erin says

    I just made these last night. My kids (3yr. and 6yr.) ate two a piece after dinner and thought they were great. Mommy thought they were extra yummy too! Thanks for the recipe!

    • Rachel says

      I just made these and ran out of applesauce so I subbed pumpkin for half of it. I did use oil. They are still in the oven; they are very soft in the center. I also subbed banana for half the sugar though. I’m betting they will turn out fine, maybe a bit too moist. Depending on your expectations, I’m sure subbing all pumpkin would work. 🙂

  17. Mary says

    Made these a few times and they turned out great, I used 1 large zucchini and it made more than 1 cup, so I froze about 1/3 cup for later. I dried the zucchini with paper towels and squeeze out more water. I know no egg is needed but one time I added one and 2 tbsps flax seed with 1 tbsp water. I also used King Arthur white wheat flour which makes a more dense healthier muffin. Add dark chips every time. I also made a crunchy topping of chopped walnuts, cinnamon, 1 Tbsp sugar. Love these!

  18. Stella says

    I made these a moth ago, and they were soooooo good. I couldn’t stop eating them. I also added a dash of cinnamon and a few walnuts to the batter.

  19. Paul says

    Seriously…

    I’ve been eating my wife’s cooking for years, and years…it’s good. But tonight, I came home to a real treat. This is the first time that I’ve eaten zucchini anything, and do I need to say…that is one good vegetable. The recipe is amazing, the texture of the chocolate chip zucchini bread is awesome. It’s healthy!!!! Come on…I love it. Told my wife to try other recipes that you have…great job. Really impressed. Thanks, a loving husband.

  20. LRT says

    I made this as a bread earlier this week and it was AMAZING!! Super moist and delicious – it was especially good right out of the oven when it was warm (I had to fight my husband off at least until we finished dinner :-)), and still really good the next day (I don’t think we’ll get to see how it holds up past day 3 – it will definitely be gone tonight!). To make it a bread, I just baked it for about 45 minutes in a loaf pan rather than 19 as muffins. Thanks for the great recipe!

  21. Emily says

    I’ve been scouring the internet for a vegan zucchini bread recipe that isn’t overly-sweet. I made this in my loaf pan and it came out absolutely perfect. 🙂 The texture was fluffy and it was just the right amount of sweetness with the added chocolate chips. Thank you!

  22. Andrea says

    Any idea how long these stay good? I’m making them now for the snack for my daughter’s preschool class for her birthday. Her birthday is in 3 days. Think they’ll still be good or should I freeze them? Thanks for the great recipe!

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