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!
Healthier Zucchini Chocolate Chip Muffins
Fluffy Zucchini Chocolate Chip Muffins made better-for-you! These delightful, vegan-friendly muffins are moist, chocolate-y, and perfectly spiced! With a whole cup and a half of shredded zucchini, is there a tastier way to get your greens on?!
- 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
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I made this today, truly amazing. I used 1 cup of whole wheat pastry flour and 1/2 cup of all purpose flour. And also substituted the eggs with flax eggs. Delicious! Thank you, I’m loving your recipes!
Thank you, Jennifer 🙂 I’m so glad these turned out so good for you! Thanks for sharing your subs!
Hi, Rachael – THANK YOU for this wonderful recipe! They’re just as you described – light, tender, moist and YUMMY! When I saw that the recipe included cardamom, chocolate and zucchini – 3 of my favorite ingredients, I had to try them. I added an extra egg white simply because I had one left over from another bake and thought – why not. They still came out perfect! I under baked them slightly, but will rectify when I toast or warm each one before eating / serving. I made them in my slightly smaller, but still standard cupcake tin and I got 11; I could have even made 12, but all good! Thanks again! Will post photos on Instagram…
Hi Lynn! Thank you for your glowing review! I’m so happy you loved these! I’ve been loving cardamom in my baked goods since I started baking more…just thinking about the taste makes me want these muffins – ha! So glad you enjoyed baking these 🙂