Light and airy muffins that are loaded with zucchini and gooey chocolate chips! They’re healthy enough for breakfast yet decadent enough for dessert! (Plus there’s NO OIL, NO BUTTER and they’re REFINED SUGAR FREE!)
So it turns out my local Sprouts was having a huge sale on zucchini this week and your girl ended up buying WAY MORE than she actually needed… So say hello to zucchini week peeps! 😉 Today we’re talking about all things muffins and I’m sharing with you all my favorite chocolate chip zucchini muffin recipe! (Trust me, you won’t be able to put these bad boys down!)
Do I need to wring out the moisture from my zucchini?
For this recipe, it’s not necessary. I personally like to leave the zucchini a little wet because it makes these muffins very moist. That being said if you still want to wring out the zucchini, here are two methods for how to do it.
- The Paper Towel Method: Place your grated zucchini on a paper towel and place another large paper towel over it. Firmly press down on the top towel until you start to feel the moisture coming through. Continue doing this until the top towel is no longer dry. (You may need to do this a few times to reach your desired dryness.)
- The Cheese Cloth/Nut Milk Bag Method: Place your grated zucchini in a cheese cloth or nut milk bag. Twist the cloth/bag to gently wring out any excess moisture. Spread the zucchini out on a tray and leave it there until you’re ready to use it. (If you’re looking for a good nut milk bag to use, here’s the one I use: Ellie’s Best)
Should I use muffin liners for this zucchini muffin recipe?
Honestly, it really just depends on your muffin tin. If you trust your tin 100% then by all means don’t use any liners! However, I’ve had the best luck with this recipe when I’ve used muffin liners and have even sprayed the insides with a little non-cooking spray. Below are the liners I like to use. They’re “double lined” which means the outer liner is aluminum and the inner liner is your regular muffin liner. I personally prefer using these because I think they cook my muffins/cupcakes more evenly. (You can find these at almost any grocery store or online at Amazon!)
How to Store these Chocolate Chip Zucchini Muffins
Storing these muffins couldn’t be easier! Just place them in an air tight container or plastic bag and keep them in a cool place. They should last for one week these way. You can refrigerate them but they can become a little dense after being in the fridge for a few days.
Side Note: I always like to warm my muffins up in the oven right before I eat them! Just put the on a small baking sheet and place them in the oven at 350 degrees for 5 minutes. (Hello gooey chocolately goodness! 😉 )
These muffins would also be perfect for an on-the-go breakfast, a quick snack or even a healthier dessert! I can’t wait to hear what you all think of them too!
More Easy Recipes Like This:
- Double Chocolate Cherry Zucchini Muffins
- Spiced Zucchini Cake with Cream Cheese Frosting
- Hot Chocolate Zucchini Bread
- Banana Bread Brownies
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Chocolate Chip Zucchini Muffins
- 1 cup flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- 1½ tsp cinnamon
- 2 eggs
- ¼ cup unsweetened applesauce
- ¼ cup almond milk (unsweetened & original)
- ½ cup coconut sugar
- ½ tsp vanilla
- 1½ cup grated zucchini
- 1 cup chocolate chips, plus extra to sprinkle on top of each muffin (I used semi-sweet)
- Preheat oven to 350 degrees and line a muffin tin with muffin liners. (Depending on your muffin liners, you may need to spray them with non-stick cooking spray.)
- Combine the flour, baking soda, baking soda, baking powder, salt and cinnamon in a bowl. Set aside.
- In a separate bowl, whisk together the eggs, applesauce, almond milk, coconut sugar and vanilla. Add your flour mixture and whisk it again until it's just combined. Stir in the zucchini and chocolate chips.
- Pour the batter into each muffin liner and fill it ¾ of the way up. Sprinkle a few extra chocolate chips on top of each muffin. Bake for 20 minutes.
- Once the muffins are done, allow them to cool in the muffin tin for 5 minutes before taking them out and putting them on a cooling rack.