You'll love these moist and fluffy Chocolate Chip Zucchini Muffins! The vegetable can't be tasted but leaves some goodness behind. This recipe is also lightened up with yogurt and applesauce. It's like healthier zucchini bread in a portable form. Perfect for breakfast, snack, or dessert.
Looking for a delicious way to use up all of that seasonal zucchini? These Chocolate Chip Zucchini Muffins are the perfect solution!
Moist and fluffy, with a sweet twist, these muffins are perfect for breakfast, dessert, or an on-the-go snack.
It can also be used in many baking recipes or desserts! Zucchini is a great option to add into your baked goods because it adds moisture and sweetness, without adding any fat or calories.
These chocolate chip zucchini muffins are my new favorite way to use zucchini! I love that they are packed with chocolate chips and have a light sweetness from the zucchini.
You'll also find applesauce and Greek yogurt in the mixture to help add even more moisture and keep these muffins nice and light.
Zucchini (courgette) muffins with chocolate chips can be enjoyed as a part of breakfast, a quick snack, or a simple dessert.
These portable muffins are great to have around for any occasion!
Why You'll Love This Recipe
- Chocolate Chip Zucchini Muffins are a great way to use an abundance of zucchini you may have from a growing season.
- They are not too sweet which makes them a great option for breakfast on the go.
- Made with simple baking ingredients, you can make these muffins any time of the year.
- The zucchini adds rich moisture to the muffins without the use of extra oils or fats making it a lighter choice for healthy living.
- Apple Sauce - Adds natural sweetness and richness to the muffin batter and is used instead of oil to make them lighter.
- Granulated Sugar - Sweetens up the base of the muffin batter.
- Greek Yogurt - Adds moisture to the batter without adding more fat.
- Egg - Helps bind all of the ingredients together so they are set while baking.
- Vanilla Extract - Infuses a light vanilla flavor into the muffins.
- All-Purpose Flour (plain flour) - Gives the muffins structure and mixes into the other ingredients well.
- Salt - Helps activate the baking powder and offsets some of the sweetness to balance it.
- Baking Powder - Gives the muffins a light rise so they become light and airy.
- Grated Zucchini - Adds additional moisture, texture, and nutrients.
- Chocolate Chips - Gives the muffins a chocolate flavor in every bite.
Please see the recipe card below for quantities.
Wondering how to make this Chocolate Chip Zucchini Muffin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat oven to 350F / 180C. Grease or line a muffin pan. Set aside.
Combine the wet ingredients: In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg, and vanilla until smooth and fully combined.
Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt until fully combined.
Assemble the muffin batter base: Pour the wet mixture into the dry and gently stir to combine without over-working the muffin batter.
Fold in the flavors: Fold in the zucchini and chocolate chips with a rubber spatula until just combined.
Bake and cool: Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean. Allow cooling completely in the muffin tray before serving.
When mixing the dry ingredients with the wet, make sure you don't overmix. Mix together just until everything is evenly distributed and there are no dry streaks of flour in the mixture.
When shredding the zucchini, it's important to make sure you press any excess water out as this can make the muffins too moist. I like to use a clean dish towel for this.
If you want extra chocolate in your zucchini muffins, feel free to add more chocolate chips on top of the batter before baking.
Only fill the muffin tins ⅔ full to prevent the batter from spilling over.
Serve with a cold glass of Banana Lassi for a fruit and vegetable breakfast.
Makes a great addition to a Breakfast Pancake Platter.
Pair with a savory Waffle Breakfast Sandwich for a sweet and savory meal.
Frost the tops with Orange Icing for a rich dessert.
Try them with some more Muffin Recipes.
Instead of chocolate chips, you can also add your favorite dried fruit such as raisins, chopped dates, or cranberries.
For a fun twist, add a streusel topping made with oats, brown sugar, and cinnamon before baking.
Bump up the fiber by adding a tablespoon or two of ground chia or flax seed.
You can also bake these in mini muffin tins for bite-sized snacks.
For a nutty flavor with a bit of crunch, add your favorite nuts including chopped almonds, walnuts, or pecans.
Use a combination of white and brown sugar for a more complex flavor.
Storing: These chocolate chip zucchini muffins can be stored in an airtight container on the counter for 3 days. Store them in the fridge to last one week.
Freezing: To freeze, wrap them individually in plastic wrap to prevent freezer burn, then add them to a container or freezer-safe bag and freeze for up to 4 months. Let thaw completely before serving.
Yes, you can substitute whole wheat flour for all-purpose flour. I don't recommend using more than 50% whole wheat as it will make the muffins denser.
Yes, you can use gluten free all-purpose flour to make these chocolate chip zucchini muffins gluten free. Just make sure the flour used is a 1:1 ratio with regular flour that also contains xanthan gum. Check that your baking powder and any other ingredients are all gluten-free too.
No, there's no need to peel the zucchini. The skin is actually packed with nutrients. Just give it a good wash before using.
More Zucchini Desserts
- Chocolate Oatmeal Zucchini Cookies
- Blueberry Zucchini Muffins
- Double Chocolate Zucchini Bread
- Fudgy Zucchini Brownies
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Chocolate Chip Zucchini Muffins
- ½ cup applesauce (120ml) or vegetable oil
- ½ cup granulated white sugar (100g)
- ⅓ cup Greek yogurt (75ml) plain
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups all purpose flour (plain flour) (200g)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup zucchini (125g) grated and squeezed gently to remove excess moisture
- ½ cup chocolate chips
- Preheat oven to 350°F / 180°C. Grease or line a muffin pan.
- In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
- In a separate bowl, whisk the flour, baking powder and salt.
- Pour the wet mixture into the dry and gently stir to combine.
- Fold in the zucchini and chocolate chips.
- Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
- Allow to cool completely in the muffin tray.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.