Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, spiced muffins are moist, chocolate-y, and filled with a whopping cup and a half of shredded zucchini! Is there a tastier way to get your greens on?!
Healthier Zucchini Chocolate Chip Muffins
I’ve had the recipe for these muffins sitting in my notes app for a few months now. I have no idea why it has taken me so long to share this recipe with you! I know. I know. Another zucchini muffin? Yes. Because these are one of my favorite muffins. Ever. They are fluffy, tender, moist, not too sweet, and they give me a bit of green veggie! What’s not to like?! I added a touch of ground cardamom, along with some cinnamon, and wow, I love these muffins!
This recipe is super easy to follow. There are a few steps involved, but it’s all worth it in the end! The amount of chocolate chips and the kind of spice you add is totally up to you. I didn’t want these to be overly sweet, so don’t expect the 1/2 cup I have listed to give you a chocolate loaded muffin. But, by all means, load those babies up with a whole cup of chocolate if that’s what you’re into! I really like ground cardamom, but if you don’t have it on hand, or you’re not a big fan of the spice, no worries. You can leave it out, add more cinnamon, or add nutmeg in its place. Have fun with these, and happy baking!
- 1/2 cup coconut sugar
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk, room temp
- 2 large eggs, room temp (or 2 flax eggs)
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1 1/2 cups finely shredded zucchini
- 1/2 cup chocolate chips + more for topping
- Preheat your oven to 350°F and prepare your muffin pan with liners or non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
- In a large bowl, combine the coconut sugar and melted coconut oil. Add the almond milk, eggs, and vanilla extract. Whisk until totally combined.
- Place your shredded zucchini on a paper towel and squeeze out and discard the excess juice. Add the zucchini to your mixture and stir until combined, breaking up the zucchini shreds.
- Sift the flours, baking soda, baking powder, salt, cinnamon, and cardamom into the wet ingredients. Gently fold everything together until no flour pockets remain. Fold in the chocolate chips.
- Spoon or scoop batter into your prepared muffin pan, filling each well nearly to the top - you will get between 7 and 9 muffins, depending on how full you fill them. Top with chocolate chips, slightly pressing each chip into the batter.
- Bake muffins at 350°F for 15-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean - try to find a spot with no chocolate!
- Let your muffins cool in the pan for 5-10 minutes before removing to a cooling rack. If you didn't use liners, slide a butter knife around each muffin before gently removing. Enjoy warm and store leftovers in an airtight container at room temperature.
- Be sure to bring your milk and eggs to room temperature - if they're too cold, the coconut oil will solidify while you’re mixing
- You can use whole wheat flour or all-purpose flour in place of the white whole wheat flour - your muffins won't be as fluffy
- Cardamom can be replaced with nutmeg if you don't have cardamom on hand
- For vegan muffins, replace the eggs with 2 flax eggs: 2 Tbsp flaxseed meal + 6 Tbsp warm water - mix and allow to thicken for 5 minutes
Amount Per Serving: Calories: 268Total Fat: 12gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 47mgSodium: 242mgCarbohydrates: 38gFiber: 3gSugar: 19gProtein: 5g
calculated nutrition information may not always be accurate