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Home » Healthy Eating

Healthy Zucchini Muffins with Chocolate Chips

April 25, 2021 by Caryn

Jump to Recipe Print Recipe

These healthy zucchini muffins with chocolate chips are as healthy as they are tasty. Super moist and almost cake like, you can't eat just one. This recipe uses no refined sugar and is kosher, dairy free, pareve, and can be made nut free. Read on for the best zucchini chocolate chip muffin recipe.

zucchini chocolate chip muffins
Moist and delicious

Kids love these muffins

This recipe is a quick and super easy way to get more nutrition into your kids' diets. Zucchini is one of those vegetables that is easy to sneak into other foods without anyone knowing. Besides being healthy, zucchini adds tons of moisture into baked goods. When my kids smelled these healthy zucchini muffins with chocolate chips baking, they could not wait to eat them. I barely got all of the photos of them taken before they were completely devoured. See what I mean...

zucchini muffins with chocolate chips child hand
You can't keep the kids away from these muffins

Ingredients needed

Here is what you will need to make this recipe:

  • flour - we used whole wheat flour
  • baking soda - helps the muffins rise
  • salt
  • cinnamon - for flavor
  • honey - a natural sweetener
  • egg - to help with the texture
  • oil
  • non-dairy milk - we use almond milk, soy milk, or oat milk
  • vinegar or lemon juice - used as an agent to make non-dairy buttermilk
  • vanilla extract - use the real thing and not artificial vanillin if possible
  • zucchini - provides moisture and lots of vitamins and nutrients
  • apple - for sweetness, added moisture, fiber and nutrition
  • chocolate chips - everybody loves chocolate chips (just in case you don't, you can leave them out)
  • walnuts - optional but a delicious addition
Ingredients needed for healthy zucchini muffins with chocolate chips

A Step by step guide to making this recipe

Time needed: 35 minutes.

Healthy zucchini muffins with chocolate chips step by step.

  1. Preheat and make non-dairy buttermilk

    Preheat the oven and make the non-dairy buttermilk by adding the vinegar (or lemon juice) to the non-dairy milk. Give it a quick mix and let it sit to give it time to curdle until you are finished preparing the dry ingredients and shredding the zucchini and apple.make non dairy buttermilk

  2. Mix the dry ingredients and shred

    While you are waiting for the non-dairy buttermilk to curdle, mix the flour, baking soda, cinnamon, and salt together in a large mixing bowl. When the dry ingredients are mixed, shred the zucchini and apple.mix dry ingredients

  3. Add honey, egg, oil, non-dairy buttermilk

    Add the honey, egg, oil, and pareve "buttermilk" into the dry ingredients. Stir gently until just after the ingredients are incorporated. Do not over mix.add wet ingredients

  4. Add zucchini and apple

    Gently stir the zucchini and apple into the batter.

  5. Add chocolate chips and walnuts

    Now add the chocolate chips and walnuts (if using) and stir until just mixed.

  6. Pour and bake

    Pour the batter into parchment paper lined or greased muffin tins until they are each about ⅔ full. Bake for 20-25 minutes.pour into muffin tins

FAQ

Can I make this recipe vegan?

Yes. As written, the recipe uses one egg but you can just leave it out completely. This may affect the texture slightly but it will still be delicious. This is an easy ways to make this recipe vegan.

Should I peel zucchini for muffins?

There is no need to peel the zucchini before putting it into the batter. The zucchini peel is very thin and you will barely even know it was there. However, the peels will leave behind a few green specks. If you have kids that do not like to see green things in their food, you can peel the zucchini before putting it into the batter and that should eliminate the green specks. If you are not peeling it, make sure that you wash the zucchini before shredding it.

How do you shred zucchini for muffins?

You could use a food processor with the shredder blade or you can use a cheese grater or a microplane. If you are shredding by hand, make sure that you pay close attention to what you are doing as it is very easy to injure your fingers by getting too close. There is no shame in discarding the small zucchini nub and not trying to grate the whole thing.

What is the point of zucchini bread?

Zucchini breads are extremely popular. This is because of the moisture and health benefits that it adds to baked goods. Zucchini is high in vitamin A and antioxidants and is said to be good for digestion. Also, unless you were told that zucchini was in the zucchini bread you would never notice. Zucchini blends with other ingredients and takes on the flavors of whatever they are mixed with. Zucchini breads taste like cake and do not taste like zucchini. They are a great way to use up your extra zucchini.

healthy zucchini muffins with chocolate chips
A healthier dessert option

Variations and suggestions

  • Vegan muffins - leave out the egg and use dairy free chocolate chips.
  • Banana zucchini muffins - add in 1 mashed banana, leave out the egg and grated apple
  • Carrot zucchini muffins - substitute carrots in for apples.
  • Blueberry zucchini muffins - use ½ cup of blueberries instead of the apples.
Pin this to your Muffins boards on Pinterest

More recipes like this one

  • Dairy Free Pumpkin Muffins With Chocolate Chips
  • Chocolate Chip Banana Muffins
  • Crackle Top Chocolate Chip Cookies
  • Easy Quinoa Salad With Cranberries
  • Traditional Charoset With Honey
zucchini chocolate chip muffins

Healthy Zucchini Muffins with Chocolate Chips

Healthy, but to taste them, you would never know it!
5 from 1 vote
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American, healthy, Kosher
Keyword: muffins, snack, zucchini
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 14 muffins
Calories: 230kcal

Equipment

  • mixing bowl
  • parchment paper
  • Muffin tin

Ingredients

  • 1 ½ cups whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 tablespoon white vinegar or lemon juice
  • ¼ cup non-dairy milk
  • 1 egg lightly beaten
  • ⅔ cup honey
  • ½ cup oil
  • 1 teaspoon vanilla extract
  • 1 cup zucchini shredded
  • ½ cup apple shredded
  • ½ cup chocolate chips
  • ½ cup walnuts chopped
US Customary - Metric

Instructions

  • Preheat oven to 350ºF.
  • Mix non-dairy milk and vinegar or lemon juice together in a small bowl.
  • Mix flour, baking soda, salt, and cinnamon in a large mixing bowl.
  • Lightly beat the egg and add it plus the vanilla, oil, and non-dairy milk mixture to the dry ingredients. Mix with a whisk until just fully blended. Do not over mix.
  • Gently stir in the zucchini, apple, chocolate chips, and walnuts.
  • Grease or line the individual muffin cups in the muffin tin with parchment paper or cupcake papers.
  • Pour batter into individual muffin cups in the muffin tin until each cup is ⅔ full.
  • Bake for 20-25 minutes or until a toothpick can be inserted into the middle of the muffins and come out clean.

Nutrition

Calories: 230kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 170mg | Potassium: 132mg | Fiber: 2g | Sugar: 14g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

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