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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
- Salt
- Cinnamon
- Eggs
- Unsweetened applesauce
- Coconut oil
- Maple syrup
- Vanilla
- 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
- Whisk
- 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.
In a large bowl, whisk the eggs, applesauce, and oil. Add the maple syrup and vanilla, and continue whisking until everything is well combined.
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!
Oat flour
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!
Applesauce
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!
Coconut oil
Like always, I used coconut oil in this recipe as an alternative to vegetable oil. It’s rich, creamy, and provides extra nutrients.
Maple syrup
My go-to sweetener, maple syrup changes the baking game. It’s an all-natural alternative that tastes fantastic and provides just the right amount of sweet flavor.
Zucchini
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
Healthy Zucchini Muffins
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.
Ingredients
- 2 cups oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 cup shredded zucchini, excess water squeezed out with paper towel.
- 1 cup chocolate chips
Instructions
- 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.
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Joan Silvano says
The original recipe didn’t have applesauce. Do you need it?
Thank you!
Erin says
Hi Joan, you don’t need it for this one. Let me know how yours come out!!
Erica says
These muffins are so so good! I have never baked with oat flour before and I could not believe the texture and fluffiness of these! Such a great flour alternative. They were perfectly sweetened and tasty!
★★★★★
Erin says
Hi Erica, so so happy you loved them!!
Jul says
Hi Erin – Is there a sub I could use for the eggs?
Erin says
Hi Jul, you could try a flax egg or applesauce. Let me know how they come out!!
Kate says
I’m not usually a big baker but I am pregnant and was craving a chocolate chip muffin but wanted it to be somewhat healthy so decided to give these a try. They are amazing!! The recipe was simple and they totally satisfied my craving and left me feeling good that I gave my baby girl some nutrients instead of junk. My husband even loved them! I will definitely be making these again!
★★★★★
Erin says
Hi Kate, so happy you loved them and wishing you and your family all the best with your addition soon!! 🙂
Nicole says
Such a great way to use zucchini!! These are amazing and so moist (a little too moist since I forgot to wring out the moisture in the zucchini first!) I’m planning on making more this week and already have zucchini wrung out and ready to go this time! 😉 10/10 recommend!!
★★★★★
Erin says
Hi Nicole, so glad you loved the muffins!!
Kaitlin says
Omg these are insanely good!! I left the chocolate chips and maple syrup out for my one year old (still really good btw), but added all the sweet goodness to my portion of the batch. These taste like a chocolate chip cookie turned into a muffin- my husband couldn’t believe these were healthy.
★★★★★
Erin says
Hi Kaitlin, so glad you loved them!! 🙂
Jillian says
Love these!!! I have made them twice this week already! The second time I was out of apple sauce so I substituted a mashed banana instead, turned out great!
Erin says
Hi Jillian, so glad you loved them and made them your own!!
Kat says
These muffins were delicious! Couldn’t even tell they were supposed to be “healthy”. All your recipes are such a hit 🙂
Erin says
Hi Kat, so glad you loved them!
Christina Cook says
These were so delicious!! Brought them to a friends brunch and they were a hit!! Even my fiance who doesn’t like zucchini said they were really good. They were super moist and even better the next day! Thank you so much for this recipe definitely will be remaking again soon!
★★★★★
Erin says
Hi Christina, so glad everyone liked them! 🙂
Jillian says
Wow – these are SO good. They just came out of the oven and I’ve eaten two already. I didn’t have oat flour, so just made my own from rolled oats in a food processor (so easy!) These muffins are so moist and delicious without being overly sweet, I can even see them being great without chocolate chips! Or maybe blueberries? Definitely going to experiment, because I will be making these again!
★★★★★
Erin says
Hi Jillian, I am so happy you loved them! Both sound SO good! Add any additions you’d like!
mg says
Hi! This recipe is absolutely incredible. I’ve made it twice before and my family is obsessed!! I’m about to make it again, but I just realized that I am out of zucchinis. Would it be okay to sub shredded carrots instead?
★★★★★
Erin says
Hi! Thank you so much for your kind words! I am glad everyone loves them and yes that should work! Let me know how they come out!
mg says
Thanks for your response- they came out great!! 🙂
Erin says
Hi! So happy to hear that!!
Alaina says
These muffins have become a weekly staple for my boyfriend and me – we at least double the recipe each week (sometimes triple it)! I’m addicted and always get called out for eating more than my fair share haha
★★★★★
Erin says
Hi Alaina, so happy you both love them so much!
Alex Christensen says
Such a good recipe! They also store well in the freezer and are customizable with nuts and raisins!
★★★★★
Erin says
Hi Alex, I am so happy you enjoyed them!
Stef says
So delicious! A total hit with my friends!
★★★★★
Erin says
Hi Stepf, I am so happy everyone liked them! 🙂
Erin says
These were fantastic! My parents gave us 10 zucchini’s from their garden so we started baking right away. I doubled the recipe and ran myself out of oat flour. So, we used half oat and half cassava flour. Absolutely will become a staple recipe for using garden grown zucchini’s that we receive every summer! Thanks so much!
★★★★★
Erin says
Hi Erin! I love that you used your parents’ homegrown zucchinis!! I’m sure it make them extra delicious. 🙂
Melissa says
So easy and delicious!
★★★★★
Erin says
Hi Melissa, so happy you like the muffins! 🙂
Adele says
THESE ARE AWESOME! Seriously, they taste so buttery even though there’s no butter! Didn’t have chocolate chips today so had to leave them out but they were still incredible!
I made my own oat flower in the blender, but next time I want to try the food processor (or buy store bought) because it definitely wasn’t as fine as it was supposed to be. Didn’t affect the incredible taste, though!! I’ll be making this all summer long ☺️
★★★★★
Adele says
Oh and usually I’ll use refined coconut oil, but I only had unrefined today and it doesn’t make this recipe coconut-y, in case you’re wondering
Erin says
Hi Adele, thank you so much for your kind words and so glad you love the muffins and made them your own. Let me know how they go next time you make them too! 🙂
Sarah says
Any suggestions for making these egg free?
Kaitlin J says
These are delicious! My boyfriend is a skeptic of anything “healthy” and he loved them. I subbed coconut oil for butter since he doesn’t like a coconut background taste and turned out great! Another great recipe from Erin.
★★★★★
Erin says
Hi Kaitlin, I’m so happy you love the muffins and made it your own! Thanks for your support! 🙂
Megan says
Sooo good! I made mini muffins and definitely could not eat just one!
★★★★★
Erin says
Hi Megan, I’m so happy you enjoy the muffins!!