Zucchini is the vegetable that I find everyone one ends up having an abundance of in their fridge in the summertime. Whether you picked some up at your local farmer’s market or grew it yourself in the garden, zucchini seems to be the vegetable that everyone has on hand right now. Beyond using it as is or in savory dishes, I love grating it up into my baked goods too. Zucchini is one of those vegetables that doesn’t have a ton of flavor so you can get away with tucking into baked goods, smoothies, and more! This recipe for chocolate chip zucchini muffins is going to quickly become your new favorite summer muffin recipe.
These muffins are so great for meal prepping on a Sunday for easy breakfasts or snacks throughout the week for adults and kids alike. Both my husband and my son love these so much and this mama loves that they are made with wholesome ingredients that I can feel good about them eating! I am all about any time that I can work in some vegetables to enrich a recipe and zucchini never fails me. While you do see bits of green flecks throughout these muffins, I can guarantee you cannot taste the zucchini.
This recipe is an easy muffin recipe that anyone can master and will quickly become a family favorite. I even like to make a double batch and freeze them because they go so quickly around my house. I wrap them in plastic wrap and then place into a zipper bag and into the freezer so that they are ready to grab whenever I need them. They defrost quickly and are great to pack into lunch boxes as is and they end of defrosting just in time for lunch and help keep lunch box items cool at the same time!
You can use regular all purpose flour here or an all purpose gluten free flour if desired. Feel free to use what you have on hand. I love using a whole wheat flour because I feel like it gives it a heartier texture and keeps me satisfied longer too. Whichever way you make them, you are going to love these muffins as much as we do.
Ingredients:
1/2 Cup Chopped Dark Chocolate or Chocolate Chips
1 3/4 Cup Whole Wheat Flour + 1 Tsp.
1 Tsp. Baking Soda
1/4 Tsp. Salt
1 Tbsp. Cinnamon
2 Mashed Bananas
1 Finely Grated Zucchini (about 1 cup)
2 Eggs
1 Tsp. Vanilla
1/4 Cup Avocado Oil or Olive Oil
1/3 Cup Buttermilk or Whole Milk
1/2 Cup Brown Sugar (can sub coconut sugar)
Directions:
Preheat oven to 325 degrees.
Combine flour (reserving 1 tsp.), baking soda, salt, and cinnamon in a large bowl and whisk to combine.
In a large bowl combine bananas, zucchini, eggs, vanilla, oil, and milk and whisk until well combined.
Whisk in brown sugar into the wet ingredients until combined.
Fold together wet and dry ingredients until combined thoroughly.
In a small bowl toss chocolate chunks with 1 teaspoon of flour until coated. This prevents the chunks from sinking to the bottom of the muffins.
Fold the chocolate chunks into the batter until incorporated.
Line a muffin tin with cupcake liners and spoon in batter until the muffin tin is almost full.
Bake for 25-30 minutes until a toothpick can be inserted and comes out clean.
Notes: You can swap an all purpose gluten free flour for the whole wheat, and can also use a non-dairy milk and allergy friendly chocolate if you are wanting to make these dairy free!
Don’t they look so good? I mean who wouldn’t love chocolate for breakfast?
