Zucchini is the perfect way to sneak veggies into recipes! I love mixing it into a batch of almond flour zucchini bread or fudgy zucchini brownies. It also offers so much flavor in savory dishes, like parmesan zucchini fries, hearty zucchini lasagna, and crispy zucchini chips, too. These zucchini muffins are just one more way to feed my obsession!
Ingredients & Substitutions
Here I explain the best ingredients for zucchini chocolate chip muffins, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Wholesome Yum Coconut Flour – This is the brand I used to test this healthy zucchini muffin recipe, and it’s organic. Keep in mind that the moisture, consistency, and density of your coconut flour can greatly impact the outcome, because it’s so absorbent, so other brands might need more or less. Baking Powder – For optimal rising, use the freshest baking powder. Don’t confuse this with baking soda, which is not the same thing. Sea Salt Cinnamon – Adds a spiced flavor. You can also add a dash of nutmeg, allspice, or cardamom if you like. Honey – I used Wholesome Yum Zero Sugar Honey, but regular honey or even maple syrup works just as well. Eggs – I have not tested this recipe with any egg substitutes. It has a lot of eggs, which makes substitutions challenging, but it’s possible that flax eggs might work. Vanilla Extract – Use high quality vanilla extract for the best flavor. Almond Milk – Make your own homemade almond milk, or use unsweetened store-bought milk. You can also use other types of milk, such as coconut milk beverage or regular dairy milk if it fits your lifestyle. Zucchini – Use medium zucchini with firm skin. Use a box grater or food processor to shred it finely. You’ll need 2 cups of shreds, which is about 3 medium zucchini. Chocolate Chips – To keep these muffins healthier, I use sugar free chocolate chips instead of regular, but any kind will work.
How To Make Healthy Zucchini Muffins
This section shows how to make zucchini muffins, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. To customize your muffins, feel free to omit chocolate chips, and add chopped nuts, seeds, or even dried cranberries instead. However, be mindful to only include add-ins that are either very concentrated or dry pieces to avoid altering the batter consistency.
Storage Instructions
Store: You can keep chocolate chip zucchini muffins on the counter for a couple days, or place in an airtight container and store in the fridge for up to 1 week. Reheat: If you like your healthy chocolate zucchini muffins warm when you eat them, simply heat them in the microwave for 15-30 seconds. You can also warm them up in the oven at 325 degrees F for a few minutes. Freeze: Cool muffins completely, then place in a freezer bag and freeze for up to 3 months. Some people prefer to let them freeze in the muffin tin first, then transfer to a bag when solid, to ensure they don’t get crushed. Thaw on the counter or in the fridge overnight before reheating in the oven or microwave.
More Healthy Muffin Recipes
I love customizing the flavor in muffins — without the extra junk. Try some of my favorite recipes: These healthy zucchini muffins are pretty easy to make, but here are some surprising aspects to making them:
You don’t need to squeeze zucchini. Because these muffins are made with coconut flour, which is very absorbent, there is no need to squeeze the shredded zucchini. If the zucchini feels wet, gently pat with paper towels. The batter will look a little dry. Although I’ve increased the liquid in this recipe, coconut flour is strange in that it makes the batter look drier than it actually is. Resist the urge to add more liquid, or the muffins will be wet. Fill the batter to the top. Zucchini muffins with coconut flour don’t rise very much, so you need to fill the muffin liners pretty full.
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