Healthy Zucchini Muffins with Chocolate Chips

After ransacking my entire freezer on Tuesday afternoon in a desperate search find the last, lonely Chocolate Chip Banana Zucchini Muffin, I decided that, despite the fact that I’ve been bombarding you with recipes involving zucchini and overly ripe bananas, I couldn’t wait one more day to share this recipe. What if you urgently needed a healthy, moist, and chocolate-studded treat like these healthy zucchini muffins too?

Chocolate Chip Banana Zucchini Muffins. Moist, healthy zucchini muffins that are absolutely delicious! Easy to make and perfect for on-the go breakfasts and snacks. @wellplated

I reasoned that I best share this recipe immediately, before you lived one more day without these healthy zucchini muffins in your life. Does that sound too dramatic? Can a zucchini muffin really be life changing?

Healthy Zucchini Muffins—naturally sweetened with honey and banana and absolutely delicious! Low in fat, whole wheat, and kids love them too. @wellplated

Perhaps not life changing, but I can attest from personal experience of the most painful variety, that these moist, fluffy, chocolate zucchini muffins are at the very least day changing, which after the morning I had, was desperately needed.

In the span of three hours, I managed to:

  • Reactivate an old running injury, which necessitated that I walk around my kitchen with an ice pack strapped to my hip.
  • Spring a leak in said ice pack, which dripped all over my shorts and looked (and felt) suspiciously as if I’d wet my pants.
  • Dump a blueberry smoothie down my shirt.
  • Knock a container of sprinkles off the top shelf. The container burst open and tiny colored balls went EVERYWHERE.
  • Dump sparkling sugar all over the top of my perfect peach pie. The sugar lid fell off mid-shake and turned my intended sprinkle into an avalanche.

What I should have done was climb back into bed, step out the other side, and promptly devour a Chocolate Chip Healthy Zucchini Muffin.

Chocolate Chip Banana Zucchini Muffins. Moist, healthy zucchini muffins that are absolutely delicious! Easy to make and perfect for on-the go breakfasts and snacks. @wellplated

What I actually did was spill milk all over my counter (truly). THEN, I ate a chocolate zucchini muffin.

At least I still got the muffin the in end.

After posting this recipe for Chocolate Chip Paleo Zucchini Bread, I received a few requests for a “regular” version of the recipe, made with wheat flour instead of coconut flour. While I still adore coconut flour and recommend trying it, I recognize that it’s not for everyone, and even if it is, can a girl ever have too many tasty, healthy zucchini bread or muffin recipes at her disposal? I think not.

Healthy Zucchini Muffins made with banana, honey, and chocolate chips. Moist, fluffy, and DELICIOUS! Perfect for healthy breakfasts and snacks. @wellplated

Today’s healthy zucchini muffins are hands-down one of my favorite muffin recipes I’ve ever baked. They are naturally sweetened with honey, and despite the fact that they contain no butter, they are marvelously moist, thanks to the addition of mashed banana and zucchini.

Healthy Banana Zucchini Muffins. Naturally sweetened with honey, low in fat, and SO DELICIOUS! @wellplated

I’ve baked these healthy zucchini muffins twice now, the first time with mini chocolate chips (my favorite) and the second with walnuts (Ben’s favorite). I think they’d also be fantastic with fresh or frozen blueberries and dried cranberries too. I’d love for you to choose your own healthy zucchini muffin adventure, then let me know how they come out for you!

Chocolate Chip Healthy Zucchini Muffins. Naturally sweetened with honey—moist, fluffy, and absolutely delicious! Perfect for a healthy breakfasts and snacks. @wellplated

As I can attest, these healthy zucchini muffins are also very freezer friendly. If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it.

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Healthy Zucchini Muffins with Chocolate Chips

Chocolate Chip Healthy Zucchini Muffins. Made with honey, whole wheat flour, and banana. Moist, fluffy, and kids love them too!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
  • 1/2 cup mashed ripe banana (about 1 medium/large or 4 ounces)
  • 1/4 cup melted and cooled coconut oil, very light olive oil, or canola oil
  • 1/4 cup honey (use light agave nectar or pure maple syrup to make vegan)
  • 1/4 cup brown sugar, light or dark
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder (I recommend aluminum free)
  • 1/2 teaspoon kosher salt
  • 2 cups white whole wheat flour
  • 1/3 cup semi-sweet chocolate chips, mini or regular (I used mini)

Directions:

  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
  4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
  5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Store muffins at room temperature according to my guide to store muffins, or individually wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).

All images and text ©/Well Plated.

Nutrition Facts

Serving Size: 1 muffin

  • Amount Per Serving:
  • Calories: 200
  • Total Fat: 8g
  • Saturated Fat: 6g
  • Cholesterol: 31mg
  • Sodium: 116mg
  • Carbohydrates: 30g
  • Fiber: 4g
  • Sugar: 12g
  • Protein: 5g

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

72 comments

  1. I haven’t made muffins in far too long- these are next on my list! Deliciousness :)

  2. Erin these look SO good!!! I stopped making muffins a while back because of all the sugar and it’s hard to convince my family to keep whole wheat flour in the house for baking…I love that you used a banana to add some extra sweetness without adding too much sugar. Next time I do some breakfast prep I’m making these!

  3. These look fantastic. I am guessing the sat fat is so high because of the coconut oil, right? I don’t use coconut products, but if I used an organic canola oil, I assume the sat fat would be lower, do you think? Thanks.

    • Hi Teresa! That is correct. If you like, you can put this recipe into myfitnesspal.com for free and choose the exact ingredients that you would like. That will give you a clear, more accurate answer.

  4. Hi Erin,
    Can these be made in a pan (i.e. As bars) if I don’t have a muffin pan? Thanks!

    • Hi Michelle,
      I think that it would work fine to bake in a loaf pan! I would reduce the oven temperature to 350, and the baking time will need to be increased. If the top starts browning too quickly before the center is set, tent the bread with foil and continue baking until it is done. Since I’ve never baked the bread this way, I’m sorry but I can’t give you an exact baking time. I’d start checking it at the 25 or 30-minute mark, though it could take up to 50 minutes or even a bit more.

  5. hey girl these look so good! Yummy! That is just so crazy what happened within 3 hours. Makes life interesting huh? At least you got to have a muffin afterwards! Y’all have a great weekend!

  6. These look delicious! I can’t wait to make them for breakfast this weekend :)

  7. Oh, Erin, I could sink my teeth into one of these right now! Looks delicious! Sorry about all the mishaps this morning – way too much to have to cope with on a Friday! I’m sure things started looking up once you had the muffin!

  8. zucchini and chocolate is such a wonderful combination but i never have tried it with banana before. i bet it’s delicious though! have to try these muffins. Xx

  9. Always happy to see when you post a dessert recipe that doesn’t make you feel guilty (:

  10. Love this! Made with all my favorite baking ingredients. Thanks for the recipe! :)

    – MAK

  11. Has anyone tried these with applesauce instead of banana? My zucchini plant is overflowing, but for once I have no ripe bananas! 

    • Hi Peggy! Not as far as I know. The banana does add more sweetness to the muffins than applesauce would. You can certainly feel free to experiment though, and if you try it with applesauce, I would like to hear what you think!

      • Could you use applesauce instead of oil, or some combination of the two?

        • Hi MJ, I haven’t tried that swap in this recipe, so you’d be experimenting. I have seen applesauce used as an oil sub in baked goods such as muffins, so it may be worth a shot here! If you do try, I’d love to hear how it turns out.

  12. I have never tried zucchini on muffins but these pictures really look tempting to eat! Added on my list of recipes to try. :)

    Also, I love the way your recipes are displayed. Do you mind if I ask which recipe plugin you are using?

    • Trish, I don’t mind at all! It’s actually a custom template that my web designer (Lindsay of Purr—www.purrdesign.com) did for me. I do hear good things about Easy Recipe Plus though! That I believe anyone can download.

  13. I love the portable breakfastability (probably not a word…?) of these muffins, and that you used a combo of zucchini AND bananas, not just one. Well done :)

  14. So I totally feel for you on the pain, the ice pack, and the sugar. But really what I feel sorry for you about is the dumped sprinkles. OMG that is the WORST!!!! Those suckers aren’t easy to clean up, and the vacuum just blows them farther away.

    I LOVE THESE MUFFINS!

  15. I made this Sunday and my family loved them!  My daughter couldn’t believe that she couldn’t taste all the zucchini in them – but…I did double the chocolate chips.  :)  Great recipe – they are gone now and I will make again!

  16. Erin!

    These look amazing and I would love to make them soon!

    BUT we don’t eat eggs, is there an alternative I could use to the eggs or could I just leave them out?

    Will it be the same? :-(

    • Hi Parveen! I’m afraid there is no way to omit the eggs. You could try experimenting with a flax egg (look for a recipe online—there are lots of resources!), but I’ve never tried the recipe this way, and I only tested it with eggs, so I can’t 100% vouch for it. Sorry I can’t be of more assistance!

  17. Hi Erin! I stumbled on your blog the other night and was amazed at all the delicious looking recipes I wanted to try in my quest to eat better. I made the muffins tonight as I thought they’d be a great replacement for the veggie lite muffins in the same flavor (expensive!). They came out great! Very tasty! I look forward to trying more of your recipes. Thanks!,,

  18. Do you think the muffin batter would be to moist if I used shredded frozen zucchini??  I don’t have fres currently, but I froze some a while back.

    • Haley, I think if you thaw the zucchini first, then press out the excess water, it should work fine. If you decide to try the recipe, I would love to hear how they turn out!

      • Hi! I made this with 1/2 thawed shredded Zucchini and they turned out lovely! Amazing actually my kids gobbled them up. :). Thanks for the yummy recipe! I will definately make these again!! 

  19. Hi Erin,

    Today I tried these muffins and they came out very yummy .. And its super healthy.. Thanks for the receipe..

    But it came out little hard and not much air bubbles in between. When I mixed dough it was thick as icecream is it ok ?? Let me know the pouring consistency.

    Thank you once again

    • Hi Vijetha! I think several things could be going on. It sounds like the muffins were overmixed (you want to stir just until the dry ingredients disappear) and that the flour may have been overmeasured. Lightly spoon it into your measuring cup, then level it off, vs. putting the measuring cup directly in the flour bag, which can cause the flour to compact and be too much. Also, they may have been over baked. The batter should be thick though, so you got that part right. I’m so glad you liked how they tasted. Thanks for trying the recipe, and I hope they go more smoothly next time!

  20. I just baked these but in mini muffin pans ! They turned out delicious, my little one has a sweet tooth and I’m looking for healthy recipes for her ! Thank you ! Can’t wait for the kiddos to try them once they’re back from school, that is if I don’t end up devouring them all ! 😊

  21. Judith MacDonald Reply

    When u grate the zucchini; do you squeeze out extra moisture? Also do they raise well? Thanks. I cannot seem to get mine to rise too much; but they are wonderful. Help. Thanks Erin. :)

    • Hi Judith! Please refer to step 2 of the recipe directions for squeezing the zucchini. I’m glad you like the flavor! They should raise, so make sure to follow the directions and check that your baking soda and baking powder are still fresh.

  22. I’ve been looking for a recipe like this!!  It was so easy and they taste wonderful!  Thank you!!  

  23. DELICIOUS! Devoured by all three of my boys, ages 3,  5, 8. The youngest is a picky eater, despises vegetables! Thank you for sharing! 

  24. I found these on pinterest and started out skeptical. I’ve never baked anything with zucchini. Well, I’m so glad I gave them a shot because they are DELICIOUS! I’m portioning them out for breakfast all week long. Already planning on making them again next weekend for a party. Thank you!!

    Rating: 5
    • Kaleigh, I’m so glad that your first experience baking with zucchini was a good one! These muffins are some of my favorites, and it means a lot to know how much you enjoyed them too. Thanks for trying the recipe and taking time to leave this lovely rating and review!

  25. I just recently found your website and I love it! These were absolutely delicious. I love muffins but I’m trying to incorporate less processed sugar into my diet. Thanks :) 

    Rating: 5
    • So glad you’re here, Kaela! And I’m happy to hear you enjoyed the muffins! Thanks so much for taking the time to leave this nice comment. :)

  26. Hi there,

    Just wondering if anyone has tried freezing without individually wrapping first?? I have lots of Tupperware containers and am trying to cut down on waste, they’ll only be stored for a week or 2

    Thanks, can’t wait to try

    • Hi Kaycee, for that short of a time, I think it’s totally fine to freeze without individually wrapping! The wrapping is more to prevent freezer burn if the muffins are frozen for longer time periods. I hope you enjoy the muffins!

  27. Thanks s much :)

  28. Delicious! I am from N.Z and have lots of zucchini growing in our vege garden right now. So I wanted to use them in baking. Your recipe was chosen because of it’s use of coconut oil, honey and of course chocolate! They taste great and get a big thumbs up from my 6 yr old daughter who helped me make them. Will be using this recipe lots this summer! Thank you! 

    Rating: 5
    • Thanks, Fiona! I’m so happy to hear the muffins were a hit. And I really appreciate your taking the time to leave this awesome review!

  29. Amazing. Moist. Delicious. Light.  Not too finicky as I had two mini helpers making them with me. :). 

    Rating: 5
    • I’m so happy to hear the muffins were a hit, Kirsten! Thank you so much for taking the time to leave this review!

  30. Just made these last night and they are soo good! I am eating them as part of breakfast throughout the week. I was a little surprised to see the calorie content. Any ideas on how to cut that down a bit? My batter only made enough for 9 muffins so probably more like 230-250 calories/each for me. Thanks!! 

    Rating: 5
    • Hi Holly, I’d suggest leaving out the chocolate chips if you’re looking to reduce calories. The amounts of sugar and oil in the recipe are necessary to give the muffins the right flavor and texture. If you don’t want to omit the chocolate entirely, you could just sprinkle a few chips on top of each!

  31. I made these last night and they are fantastic !! Nice and moist. Thank you!

    Rating: 5
  32. I have wanted to try these for weeks!! So I made them yesterday. Definitely a new favorite!! I can really recommend using coffee filters to press out the excess water from the zucchini.
    Thank you for a simple and quick breakfast, I’ll be able to sleep like ten extra minutes now! :)

    • Rebecca, I’m happy to hear you enjoyed these muffins! Great tip about the coffee filters. I really appreciate your taking the time to leave this review!

  33. We made these tonight with Pillsbury’s gluten free flour mix. My helper toddler doubled the cinnamon, vanilla and baking soda…. and they turned out great! We frosted a few with a cream cheese frosting, love giving the kids a special treat that’s healthy!

    Rating: 4.5
  34. I tested them today and they are super yummy!! :)

    I like using zucchini in sweet pastry :D
    thank you! Hugs from France!

  35. This recipe came out perfectly. Texture, flavor, everything. The banana adds a nice hint of  but doesn’t overpower. I did use white flour which reduced the cooking time to 17 mins. They came out lightly crisp on the edges and soft and fluffy inside. Thanks!

    Rating: 5
    • Yay! I’m so glad the recipe was a hit for you. Thank you for sharing your tweaks and this wonderful review!

  36. I have regular white flour and whole wheat flour, but not white whole wheat.  Would the flour measurements be the same for those?

  37. Okay, I just made these and they are DELICIOUS!!!  I used 1 cup oatmeal in place of 1 of the cups of flour, and added about 3/4 cup frozen blueberries instead of chocolate chips. They are moist, fluffy, and perfect, and just right for sweetness! Will definitely make again! Thanks for sharing!

    Rating: 5
    • I’m so glad you enjoy them, Emily! Thank you for taking the time to share your swaps and leave this awesome review!

  38. Do you think you could incorporate ground flax seed in there? 

    • Hi Megan, I haven’t made these with ground flaxseed, but I think adding 1 or 2 tablespoons should be fine! I hope you enjoy the muffins.

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