Bursting with flavors and packed with nutritious ingredients, these zucchini chocolate chip muffins are a perfect blend of zucchini, ripe banana, oat flour, and a touch of sweetness from honey and sugar.
With a dash of cinnamon and a sprinkle of chocolate chips, these muffins will satisfy your cravings while still keeping it more on the healthier side.
For a delicious breakfast, serve these healthy zucchini muffins with almond butter, peanut butter, or regular butter.
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Ingredients
The full recipe and ingredients can be found in the recipe card below this post.
Whether you're a seasoned baker or just starting your culinary journey, these zucchini muffins are incredibly easy to make. Here's what you'll need:
- Zucchini - Fresh summer zucchini adds moisture and a subtle earthy flavor to the muffins. To shred the zucchini, use a food processor or cheese grater, then remove the excess moisture by using a cheesecloth or paper towel to squeeze it out. You can also use yellow squash here!
- Oat flour - Oat flour adds a tender texture and subtle nutty flavor to the muffins. Homemade oat flour can be made by grinding rolled oats/quick oats in a coffee/spice grinder, blender or food processor until fine. For Gluten free, use certified GF oats or oat flour.
- Bananas - Mashed ripe bananas contribute natural sweetness and moisture to the muffins. Most recipes use lots of fat by adding a double amount of oil than in this recipe but I like to use mashed banana which works equally well. Banana is preferred here but you can sub it with applesauce too.
- Chocolate chips - You can use dark chocolate chips or cocoa nibs for a healthier choice. Or go for more nutritional options such as chopped nuts, and unsweetened dried fruits, or omit these mix-ins entirely if you prefer plain zucchini muffins. When we don’t have chips we like to use chopped walnuts, pecans, pistachios, dried cranberries or shredded coconut. You can also sneak in some chia seeds!
- Vegetable oil - You can use any vegetable oil that you have. I like to use good-quality olive oil which adds perfect richness and moisture to the muffins. You can substitute with melted coconut oil, vegetable oil, or melted butter for a slightly different flavor profile.
- Honey - For natural sweetness. If you prefer to use an alternative sweetener, you can replace honey with maple syrup or agave nectar in equal amounts.
- Vanilla extract - use pure and not artificial kind. I add vanilla to almost every baking recipe as it enhances the overall flavor and aroma of the batter.
- Salt - For the best natural and balanced flavor I prefer using Kosher salt or sea salt over regular table salt.
- Eggs - Two large eggs (US), egg sizes are slightly different in each country. Eggs provide structure, moisture, and richness to the muffins.
- Cinnamon - Adds warmth and a cozy flavor to the muffins. Use high-quality ground cinnamon such as Saigon. The difference is huge compared to ''regular'' cinnamon.
- If you're not a fan of cinnamon, you can leave it out ofcourse, or replace it with ground nutmeg or pumpkin spice.
- Baking soda and baking powder - Both are needed for best results. These help the muffins rise and add lightness to the muffins. take care to store these ingredients the right way and check for expiration datess. If baking powder has been opened for more than 6 months it's probably lost its great qualities. Note: Not all baking soda contains aluminum.
- Sugar - You can use raw brown sugar variations as well. And we only need ¼ cup for this recipe.
📋 JULIA'S TIP: Use room temperature ingredients. Let eggs and other refrigerated ingredients come to room temperature before use. This helps with better incorporation and smoother batter.
🥒Zucchini Muffins Popular Substitutions
- Zucchini - zucchini is the star ingredient that adds perfect moisture and texture. It is best not to substitute it but you can still try other variations for the recipe by using grated carrots or shredded apples for a similar moisture content and texture. I have yet to try this!
- Banana - if you prefer not to use bananas, you can replace them with unsweetened applesauce or mashed avocado for a creamy texture and natural sweetness.
- Vanilla extract - if you don't have vanilla extract, that's fine but muffins will lack that ''bakery style'' flavor! You can also use almond extract or other flavored extracts to add a different twist to the muffins.
- Egg replacement - I haven’t tried this recipe with egg alternatives, but if you need a solid substitution I recommend using 1 flaxseed egg (vegan egg) or Bob's Red Mill egg replacement (comes in powder form).
- Oat flour - I wanted to make it an easy gluten free muffin recipe and oat flour is perfect for this. However great texture can be achieved with GF flour blends (my homemade recipe or 1:1 Flour. Or of course, regular all-purpose flour or whole wheat flour (for my non-gluten-free folks).
- Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
Instructions
No mixer needed, simply whisk and use spatula to mix everything.
Note: Prepare ingredients in advance! Measure and prepare all the ingredients before starting. This will help streamline the process and prevent any last-minute scrambling.
Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth.
Add the eggs, one at a time and whisk again until combined.
Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
- Related: Healthy Oatmeal Cookies
Scoop the batter into the prepared muffin cups, filling them ⅔ of the way.
Optionally, decorate each muffin with additional chocolate chips on top.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the muffins from the oven and place them on a wire rack.
Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!
📋 FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with hints of vanilla, cinnamon, and sweetness from honey, sugar, and chocolate chips.
Grating Zucchini
When it comes to grating zucchini for baking, here are some tips to ensure maximum flavor and nutrition:
- Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
- Choose the right grater - For grating zucchini, I recommend using a box grater or a coarse plane-style grater. These options work like a charm and give you the perfect texture.
- Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.
Recipe Troubleshoot
Why are my zucchini muffins so dry?
Zucchini muffins are typically moist due to the high water content in zucchini. However, if you're experiencing dryness in these muffins, there are a few tips to keep in mind:
- Don't overmix the batter - when combining the wet and dry ingredients, mix just until they are incorporated. Overmixing can result in a denser and drier texture.
- Don’t overbake the muffins.
- Measure your baking ingredients the right way, adding excess flour can also contribute to a dry texture.
- Uneven or incorrect oven temperature - make sure your oven is properly calibrated and preheated to the correct temperature as stated in the recipe. An oven that is too hot or too cool can affect baking times and result in unevenly baked muffins.
- Incorrect moisture levels - zucchini contains varying levels of moisture. If the zucchini is very watery, it can affect the batter's consistency and result in underbaked muffins. Squeeze out excess moisture from the shredded zucchini using a clean kitchen towel, cheesecloth, or paper towels before adding it to the batter.
- Inadequate leavening agents - insufficient baking soda or baking powder can cause the muffins to not rise properly. Ensure that the leavening agents are fresh and within their expiration date for optimal results.
- Oven hot spots - some ovens may have hot spots, causing uneven heat distribution. To counteract this, you can rotate the muffin pan halfway through baking to ensure even cooking.
- Store muffins properly - after baking, store the muffins in an airtight container to retain moisture. I do like to leave the lid slightly open to prevent sogginess. You can also place a slice of bread or a piece of apple in the container to help keep the muffins moist.
Tips
- Squeeze out excess moisture from shredded zucchini to prevent overly moist muffins.
- Use the finer side of the cheese grater for finely shredded zucchini, resulting in better texture and appearance.
- Muffin liners are optional, but they do help prevent over-browning to some extent and ensure even baking.
- Fill each muffin cup about ⅔ full for perfectly sized muffin tops.
- I like to use an ice cream scoop for consistent portions.
- Just like with most baking recipes, avoid overmixing the batter to maintain moist and soft muffins. Mix just until combined.
- Avoid opening the oven door during baking. Opening the oven door can cause a drop in temperature, affecting the baking process. Try to resist the temptation to peek until the muffins are close to being done.
📋 How to ensure your muffins are done? Do a toothpick test! Insert a toothpick into the center of a muffin to check for doneness. If the toothpick comes out clean, they are ready. If not, bake for a few more minutes and retest.
Are Zucchini Muffins Healthy?
Most baked goodies, unless specified, aren't exactly as healthy as munching on a fresh green apple or broccoli.
But here's the good news: homemade baked goods are generally a better choice compared to store-bought packaged treats. At least, this is what we believe in our family.
Homemade doesn't contain loads of preservatives to keep them "fresh" for months on end.
These muffins don't go overboard with the sugar, and the other ingredients are pretty reasonable too.
You also get all the vitamins and minerals from the zucchini itself, which is something you won't find in your typical chocolate chip muffin.
Bonus! You can always customize these muffins to suit your dietary needs.
Freezing And Storing Instructions
- To Store. Refrigeration isn't the best option for these muffins as it can lead to dryness, so it's recommended to store them loosely covered on the counter for up to 3-4 days. If using a container, leave the lid slightly open to prevent sogginess.
- To Freeze. You still can freeze them but after thawing they might not be as moist as when freshly baked. Once cooled, store them in a freezer bag and consume them within 2 months, thawing at room temperature or in the microwave.
Variations
- Make it crunchy - add chopped walnuts, hazelnuts, pecans, or pistachios.
- For the extra sweet tooth - chopped dates, dried coconut, craisins, raisins, dried (chopped) apricots, or another dried fruit that you enjoy. You can use sweetened or unsweetened dried fruit. I’d start by adding ¼ - ½ cups and increasing the amount if needed.
- Icing or frosting - cream cheese frosting would taste delicious here! Or use a simple confectioner's sugar glaze like I did in my orange cranberry mini loaves recipe.
- Lemon and poppyseed mix - this combo pairs pretty well with zucchini. Add 1 large lemon zest + 1-2 tablespoons poppy seeds to the batter.
- Berries - freeze-dried berries, fresh frozen berries. We like blueberries! If using frozen, no need to thaw them first, simply mix them with 1 tablespoon of oat flour (use it from the recipe and don't add extra flour) until coated, it helps the frozen berries not to sink in the bottom of the muffins.
- Simple as they are - chocolate chips and mix-ins are always optional!
- Serve these zucchini muffins as they are or with some tasty almond butter, peanut butter or regular unsalted butter!
FAQs
Absolutely! Transform these muffins into adorable bite-sized treats by using a mini muffin pan. Keep in mind that the baking time will be shorter, so begin checking for doneness at around 12-14 minutes. Enjoy!
For optimal storage, freeze the cooled muffins right away in an airtight container. When ready to enjoy, thaw them at room temperature or, if you prefer, microwave each muffin on high for 20-30 seconds until heated through. After thawing muffins may have slightly dryer texture.
To store muffins, let them cool completely and place them in an airtight container at room temperature for up to 2-3 days. For longer storage, individually wrap the muffins and freeze them for up to 2-3 months in a freezer-safe container or bag.
More Gluten Free Recipes
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Our reader's all-time popular recipes include soft and chewy breakfast cookies, cranberry overnight oats, strawberry rhubarb crisp, and banana oatmeal cookies.
For all baking recipes, hop on to our Desserts collection.
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Recipe
Oatmeal Zucchini Chocolate Chip Muffins (GF)
INGREDIENTS
- 2 cups shredded zucchini, unpeeled, about 2 small zucchini
- ½ cup mashed ripe banana , about 2 small
- ¼ cup olive oil, or other vegetable oil
- ¼ cup raw honey, liquid type
- ¼ cup sugar, brown, raw brown sugar or white sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs , room temp
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda, check expiration date
- ½ teaspoon baking powder, check expiration date
- ½ teaspoon kosher salt
- 2 cups oat flour, I used homemade
- ⅓ cup chocolate chips, mini or regular, semi-sweet or dark
INSTRUCTIONS
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- Grate the zucchini and thoroughly squeeze it using a paper towel to remove excess water. Repeat as necessary.
- In a large mixing bowl, whisk together banana, honey, sugar, olive oil, and vanilla extract until smooth. Add the eggs, one at a time and whisk again until combined. No mixer needed!
- Combine oat flour, baking soda, baking powder, cinnamon, and salt. Add this mixture to the wet ingredients and mix with a spatula until well combined.
- Fold in the grated zucchini and chocolate chips. Be sure to mix everything well, but avoid overmixing.
- Scoop the batter into the prepared muffin cups, filling them ⅔ of the way. Optionally, decorate each muffin with additional chocolate chips on top before baking. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the muffins from the oven and place on a wire rack. Let them cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and transfer them to the wire rack to cool completely. This step helps prevent sogginess. Enjoy!
NOTES
- Vegan modifications - instead of egg you can use flax egg (for 1 egg replacement: combine 1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes) and make sure your chocolate chips are vegan too. Honey can be replaced with agave nectar or maple syrup.
- FLAVOR & TEXTURE: Ultra moist with a crumbly golden brown top thanks to oat flour, with a hints of vanilla, cinnamon, and sweetness from honey, sugar and chocolate chips.
- Keep the peel - No need to peel your zucchini! The peel is packed with nutrients and is so thin and mild that you won't even notice it in the muffins. Just give your zucchini a good wash, trim the ends, and grate away. But, take care to pick your zucchinis preferably in season and without bruises or scratches. Some older variations of zucchinis will, in fact, have slightly tougher and bitter-tasting skin. In this case, yes, remove it!
- Squeeze out the moisture - Don't forget this crucial step! After grating the zucchini, place it on a pile of paper towels or use a linen or special cheesecloth. Apply pressure to squeeze out as much moisture as possible. Repeat the process until you've removed most of the water.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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Related: How To Store Zucchini
Julia | The Yummy Bowl
Enjoy delicious batch of ultra moist and flavorful zucchini muffins for breakfast!
Janet
These muffins are very good! I was just sorry you forgot to mention adding the cinnamon in step 4 :/
Julia | The Yummy Bowl
thank you so much Janet for noticing!