Need a healthy morning bite, mid-day snack, or post-dinner dessert? Healthy Zucchini Muffins are the perfect choice! Made with oat flour, grated zucchini, and even applesauce, these are a great satisfying treat.
A healthy dessert, breakfast, and snack in one
You know what they say: A muffin a day keeps the doctor away! Right? I’m just kidding, but a daily muffin has to be beneficial. I know they’re my favorite and always make me happy, and that has to count for something!
These healthy zucchini muffins are the perfect way to start your morning. They’re fluffy, moist, and have the perfect amount of chocolate chips, which gives them an addicting touch of sweetness. Enjoy as an afternoon snack or post-dinner dessert too!
Made with healthy ingredients like zucchini, oat flour, and maple syrup, these are a great option that will fuel your body and satisfy your sweet tooth at the same time. We’ll talk more about the health aspects later, but for now let’s dive into the how-to!
Ingredients in chocolate chip zucchini muffins
In these muffins, you’ll see standard baking ingredients. There’s the flour, the baking powder and soda, the eggs, and of course the oil. However, you’ll also notice applesauce, zucchini, and maple syrup, three ingredients that give these muffins their unique flavor.
- Oat flour
- Baking powder
- Baking soda
- Unsweetened applesauce
- Coconut oil
- Maple syrup
- Shredded zucchini (excess water should be squeeze out with a paper towel)
- Chocolate chips
Kitchen tools you’ll need for this recipe
This recipe will require typical muffin-making tools like a tin, liners, and a mixing bowl! Below is a complete list of everything you’ll need:
- Muffin tin
- Muffin liners
- Nonstick spray
- Small mixing bowl
- Large mixing bowl
- Stirring utensil
- Spoon or ice cream scoop
- Measuring cups: 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, 1 cup
How to make healthy zucchini muffins
You can practically make this recipe with your eyes closed. It’s quick, easy, and totally worth the effort (even though not much effort is required). You’ll need about 30 minutes to complete the recipe.
To begin, preheat the oven to 350F and line the muffin tin with muffin liners. You can also spray the liners with nonstick spray.
In a small bowl, combine the oat flour, baking powder, baking soda, salt, and cinnamon.
Next, add the dry ingredients to the wet and stir until combined. Avoid over-mixing.
Gently fold in the zucchini and chocolate chips.
Scoop the batter into the muffin tins, and then bake for 20-22 minutes.
Let cool for at least 15 minutes before eating. Store on the counter.
Healthier chocolate zucchini muffins
Healthy zucchini muffins are a great option because they contain so many healthy ingredients. Here are some of the items I used to make these a healthy dessert!
It’s been so long since I’ve used white flour that I’m not even sure how it works anymore! Just kidding, but oat flour is a great alternative. It’s gluten-free and more nutrient-rich. Plus, it gives muffins the best texture!
This ingredient sneaks into the recipe but tastes so very good. It helps to bind the ingredients together and also contributes to the perfect consistency!
We wouldn’t have zucchini muffins without the zucchini! These muffins provide a serving of veggies, and the slight crunchy texture provided by the grated pieces is unmatched.
Loved these muffins?
There’s more where those came from! I’m a big muffin gal, which means my website is full of different kinds! Choose from sweet potato muffins, blueberry banana muffins, matcha muffins, and more.
- Matcha Blender Muffins
- Healthy Sweet Potato Muffins
- Healthy Blueberry Banana Muffins
- Chocolate Zucchini Muffins
- Preheat oven to 350F and line muffin tin with muffin liners. I also spray muffin liners with nonstick spray.
- In a small bowl, combine oat flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk together eggs, applesauce, and oil. Add in maple syrup and vanilla. Whisk till well combined.
- Add dry ingredients to wet and stir until combined, not overmixing.
- Gently fold in in zucchini and chocolate chips.
- Scoop into muffin liners and bake 20-22 minutes.
- Let cool at least 15 minutes before eating. Store on counter.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂