Chocolate Chip Zucchini Muffins

Why You’ll Love This Recipe

These muffins are wholesome yet satisfying, making them a perfect breakfast, snack, or dessert. The zucchini adds moisture without overpowering the flavor, while the chocolate chips give a sweet surprise in every bite. Since they’re made with almond and coconut flour, they’re naturally gluten-free and nutrient-dense. Quick to prepare and easy to customize, they’re a recipe you’ll want to make again and again.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 eggs
• ¼ cup honey
• 1 teaspoon vanilla extract
• ¼ cup unsweetened applesauce
• 2 cups (192 g) almond flour
• 1 tablespoon (7 g) coconut flour
• ¼ teaspoon fine sea salt
• 2 teaspoons baking powder
• ½ cup grated zucchini (about ½ medium zucchini)
• ½ cup chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the eggs, honey, vanilla extract, and applesauce until smooth.
3. In another bowl, combine almond flour, coconut flour, salt, and baking powder.
4. Add the dry ingredients into the wet mixture, stirring until just combined.
5. Fold in the grated zucchini and chocolate chips.
6. Divide the batter evenly among muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 10–12 muffins. Preparation takes 10 minutes, baking requires 20 minutes, and cooling adds 10 minutes. Total time is approximately 40 minutes.

Variations

• Swap chocolate chips for chopped nuts, raisins, or dried cranberries.
• Add 1 teaspoon cinnamon or pumpkin pie spice for extra warmth.
• Use maple syrup instead of honey for a slightly different flavor.
• Sprinkle extra chocolate chips on top before baking for a bakery-style finish.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individually and store in a freezer bag for up to 2 months. Reheat in the microwave for 15–20 seconds or warm in a 300°F oven for 5 minutes.

FAQs

Do I need to peel the zucchini?

No, leave the skin on it adds color and extra nutrients without affecting the texture.

Should I squeeze the water out of the zucchini?

Yes, lightly squeeze out excess water with a paper towel to avoid overly wet batter.

Can I make these muffins dairy-free?

Yes, just use dairy-free chocolate chips.

Can I use regular flour instead of almond and coconut flour?

This recipe is designed for almond and coconut flour, so substitutions will change the texture.

Can I make mini muffins with this recipe?

Yes, bake for 10–12 minutes instead of 18–22.

Are these muffins kid-friendly?

Absolutely they’re naturally sweetened and a great way to sneak in vegetables.

Can I double the recipe?

Yes, simply double the ingredients and bake in two muffin tins.

Can I add protein powder?

Yes, replace up to ¼ cup of the almond flour with protein powder for an extra boost.

Can I make these vegan?

Yes, replace the eggs with flax eggs (2 tablespoons ground flax + 6 tablespoons water) and use dairy-free chocolate chips.

How do I keep the muffins moist?

Avoid overbaking and store in an airtight container to lock in moisture.

Conclusion

Chocolate chip zucchini muffins are a deliciously moist, wholesome treat that balances healthy ingredients with indulgent flavor. Whether you enjoy them for breakfast, as a snack, or even as dessert, these muffins are a versatile recipe you’ll want to keep on repeat. With their light sweetness, tender crumb, and gooey chocolate, they’re bound to become a household favorite.

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