Healthy Zucchini Muffins with Chocolate Chips- These moist, nutritious, and delicious Chocolate Chip Zucchini Muffins are a must-try! It’s the zucchini muffin recipe you’ve been waiting for, and it’ll quickly become your new favorite. Chocolate zucchini muffins prepared without butter or processed sugars and prepared with whole wheat flour (besides chocolate chips). For an outrageously delicious, wonderfully moist double chocolate zucchini muffin, they’re naturally sweetened with banana and honey or maple syrup. These delicious, fluffy muffins are suitable for children, adults, and everyone in between, and are created with healthful ingredients. They’re whole grain and naturally sweetened, and they’ll leave you feeling virtuous and supported.
Why Are These the Healthiest Muffins?
These muffins have all of my favorite heavy hitters, ensuring a juicy muffin at the end! Dry muffins are one of my biggest pet peeves. It’s like eating crumbs, and after the first bite, the muffin barely holds together. It’s revolting!
To keep your muffin moist, use a combination of coconut oil, honey, and applesauce. The shredded zucchini, of course, provides a layer of moistness! There are no dry, crumbly muffins in this recipe. The cinnamon and nutmeg flavors really bring this muffin to life, and they go great with the shredded Zucchini. Because no processed sugar is used, these muffins are not excessively sweet. This time, I added additional ordinary oats to improve the fiber content and give the muffins a different texture. I believe you will enjoy them!
Ingredients for Zucchini Muffins:
This family-friendly chocolate chip muffin is a hit with everyone, and you’ll be surprised at how easy it is to make! The majority of these items may be simply stored in your pantry or spice cupboard. Everything comes together beautifully to create the most incredible muffins!
- All-purpose flour: This flour adds thickness and structure to the dish.
- Sugar: A perfect balance of sweetness!
- Baking soda aids in the rising of the muffins, resulting in a beautiful muffin dome.
- Cinnamon: Adds a wonderful toasty cinnamon flavor.
- Just a pinch of salt!
- Egg: A lightly beaten egg will function as a muffin’s binding agent.
- Vegetable Oil: The oil gives the texture a delicate and moist feel.
- Vanilla: There’s a smidgeon of vanilla flavor here.
- Milk adds a creamy mouthfeel to the batter.
- Zucchini: Gives the muffin more moisture. Before folding in, finely shred and let it dry completely.
- Chocolate Chips: The creamy and delicious chocolate chips melt in your mouth!
- Chopped Walnuts: This is optional, but I adore the crunch that walnuts add.
How to Prepare the Healthiest Zucchini Muffins?
This recipe for Healthy Zucchini Muffins incorporates pantry items as well as fresh fruit. The key pantry ingredients you’ll need are listed below.
- Flour made from whole wheat. Because these muffins are made entirely of whole grains, they’re packed in protein and fiber and will keep you satisfied for longer. I choose white whole wheat flour since it has a light and mild flavor.
- Honey is used to add natural sweetness and moisture.
- Sugar made from coconut (or light brown sugar). To give the muffins a lighter texture and structure.
- Baking Soda and Baking Powder To aid in the creation of the muffins’ lovely, lofty domed tops.
- Coconut Oil is a type of oil that comes from the coconut If you like, mild olive oil can be used.
Here’s what makes this recipe for Healthy Zucchini Muffins unique. This recipe also asks for mashed ripe banana in addition to the shredded zucchini.
Because mashed banana is sweet and moist, including it into the recipe allows us to use less sugar and fat while still getting excellent results.
These zucchini muffins are fluffy, tall, and supple, not rubbery or gummy like other healthy muffin recipes you’ve tried. In fact, I doubt you’ll even notice you’re eating healthful foods!
Let’s Get Baking!
These muffins come together quickly and easily. Only a medium and small bowl, as well as a muffin tin, are required. This is a no-fail dish that will quickly become a family favorite! In our house, muffins are a must-have! They are simple to prepare and consume. Everyone loves the soft and fluffy texture as well as the mouthwatering tastes. These chocolate chip zucchini muffins are a healthy alternative that we’ve been eating for breakfast all summer! This is a delicious way to use up leftover zucchini from the garden, as well as a healthier alternative to sugary morning cereals.
- Preparation: Preheat the oven to 350 degrees Fahrenheit. Grease or line each muffin tray with liners.
- Toss together the dry ingredients: Combine flour, sugar, baking soda, cinnamon, and salt in a medium mixing basin.
- Combine the wet ingredients: Combine the egg, vegetable oil, vanilla, and milk in a small mixing dish.
- Combine the wet and dry components in the following order: Mix in the wet ingredients until everything is well blended.
- Finally, fold in the following ingredients: Toss zucchini, chocolate chips, and walnuts into the batter gently.
- Bake: Scoop the batter and fill a tin halfway. Bake for 20-15 minutes, or until a toothpick inserted in the center comes out clean and the top is gently browned.
TIPS FOR COOKING:
- Instead of chocolate chips, these muffins are also excellent with oats. 1/2 cup chocolate chips can be replaced with 1/2 cup old fashioned rolled oats. You might also use chopped nuts instead of chocolate chips.
- When combining the batter, use a little touch. Mix the wet ingredients into the dry components with a rubber spatula until just combined. Then, with a few more strokes, add the zucchini and chocolate chips. Muffins that have been over-mixed will be thick.
- Portioning your muffins is a breeze with a big scoop.
- The buttermilk is essential for giving these muffins a second layer of taste.
Zucchini Grating for Muffins:
Here are some helpful hints for making your Healthy Zucchini Muffins as delicious and healthy as possible:
- Zucchini muffins may be made without peeling the zucchini. The peel is quite thin and gentle, and it includes a multitude of nutrients. You won’t be able to detect it since you won’t be able to taste it. Simply wash your zucchini, clip the ends, then grate away instead of peeling.
- I like to use a box grater like this or a coarse plane-style grater like this for shredding zucchini.
- Squeeze, blot, squeeze, blot, blot, blot, Squeezing as much moisture from the shredded zucchini as possible is a vital step in any baked zucchini recipe. Place a mound of paper towels on top of your grated zucchini. Press out as much moisture as possible, then repeat until the moisture is mostly gone.
Storing Zucchini Muffins Made from Scratch:
These muffins may be made ahead of time and kept for a long time. You can eat these delicious chocolate chip muffins for days or weeks after they’ve been baked! Before storing the muffins, allow them to cool fully. I propose transferring them to a wire rack to speed up the chilling process. Then, carefully wrap them in foil or plastic wrap to retain the wet zucchini inside!
- Room temperature storage: These muffins may be kept on the counter for 1-2 days at room temperature.
- Refrigerator Storage: They’ll keep for up to a week in the fridge once cooled. When I make a week’s worth of breakfast, I keep them this way so they stay fresh for the entire week.
- Freezer Storage: You may keep your muffins fresh for up to three months by freezing them. This is ideal if you’re making many batches and know they won’t be consumed within a week.
- Reheating: Thaw frozen muffins for 3-4 hours at room temperature before serving. Alternatively, microwave for 20-30 seconds. I like to prepare them ahead of time and store them in the freezer. In the mornings, I simply pop them in the microwave. My go-to breakfast is a warm chocolate muffin with my coffee.
MORE DELICIOIUS RECIPES HERE:
- 1 cup unpeeled, 2 cups shredded zucchini
- 1/2 cup mashed ripe banana
- 1/4 cup melted and cooled coconut oil
- 1/4 cup honey
- 1/4 cup light or dark brown sugar
- 1 teaspoon vanilla extract
- 2 eggs at room-temperature
- 1 teaspoon cinnamon powder
- 1/2 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 cups whole wheat flour, white
- 1/3 cup tiny or normal semi-sweet chocolate chips
Preheat oven to 375 degrees Fahrenheit. Grease a 12-cup muffin tray lightly or fill with paper liners.
Grate the zucchini and squeeze it dry with a paper towel to eliminate as much liquid as possible. As required, repeat the process. If you haven't already, melt the coconut oil and set it aside to cool.
Combine the banana, honey, brown sugar, coconut oil, and vanilla extract in the bowl of a standing mixer or a large mixing basin and beat until smooth. Add the eggs and beat until blended (make sure they're room temperature or the coconut oil may resolidify).
Over the top of the batter, sprinkle the cinnamon, baking soda, baking powder, and salt, then stir to blend. Sprinkle in the flour, then mix on low speed until it is completely gone. Fold in the zucchini and chocolate chips by hand.
Scoop the batter into the prepared muffin cups, filling them about three-quarters full. Cook for 20-25 minutes, or until a toothpick inserted in the middle comes out clean. Remove the muffins from the pan and set it on a wire rack to cool. Allow to cool in the pan for 5 minutes before carefully lifting the muffins out and placing them on a wire rack to cool completely (this will keep the muffins from becoming soggy).
Chop nuts or old-fashioned oats can be used instead of chocolate chips.
Muffins may be kept at room temperature for up to 3 days or frozen for up to 3 months in an airtight container.