Do you have extra zucchini sitting in your kitchen and wonder what to do with it? If you're like me, you’re always looking for a great way to use up garden zucchini, especially during zucchini season.
Let me tell you, this Healthy Chocolate Chip Zucchini Muffins recipe is the perfect way to transform that fresh zucchini into something irresistible.
Chocolate Chip Zucchini Muffins
These zucchini chocolate chip muffins are a huge hit with everyone, even picky eaters!
The melty chocolate chips in warm muffins make them the best zucchini muffins you’ll ever try.
Whether it's your first time baking with zucchini or you're a seasoned pro, these muffins are a delicious way to sneak in extra veggies while enjoying one of your favorite things—baking!
So, grab that summer zucchini, and let’s get started on your new favorite chocolate chip zucchini muffin recipe!
If you love easy desserts make sure you check out my most popular recipes - Low Calorie Wendy's Frosty, 3 Ingredient Cinnamon Muffins , Mini DASH Chaffles, Air Fryer Beignets and The WW Zero Point Apple Crisp Chips.
why make this recipe?
You don't want to miss out on these delicious chocolate chip zucchini muffins!
Weight Watcher Friendly - These healthy zucchini muffins are only 4 smart points on my WW App.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact points.
Easy to Make - This Weight Watchers friendly healthy zucchini chocolate chip muffins recipe requires only a handful of simple ingredients and 18-22 minutes of bake time.
Sneaky Nutrition: Chocolate chip zucchini muffins are a delicious way to incorporate extra veggies into your diet without even noticing.
The fresh zucchini adds moisture and nutrients, making these muffins a healthier treat that even picky eaters will enjoy.
Perfect for Zucchini Season: During zucchini season, it's easy to end up with more garden zucchini than you know what to do with.
This recipe is a great way to use up those extras, transforming them into a delightful snack or breakfast option that the whole family will love.
Irresistible Flavor Combination: The combination of melty chocolate chips and the subtle flavor of zucchini creates a rich, moist muffin that’s hard to resist.
Homemade chocolate chip zucchini muffins offer a comforting, warm treat that’s perfect for any time of day, making them a favorite among both kids and adults.
Ingredients needed and substitutions
Whole Wheat Flour - You can use whole wheat flour or all purpose flour as an even swap. Whole wheat flour just contains more fiber.
Grated Zucchini - One cup of fresh shredded zucchini was used for this zucchini muffin recipe.
Sour Cream - Light Sour Cream was added to make the muffins moist and rich.
Chocolate Chips - I like a rich chocolate flavor so dark chocolate chips were the choice for these zucchini muffins.You can swap with chocolate chunks, milk chocolate chips, mint chocolate chips or even white chocolate chips.
How to Make Chocolate Chip Zucchini Muffins
1: Preheat your oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
2: Grate one large zucchini with a box grater or mini food processor.
3: In a medium bowl mix your dry ingredients - flour, baking soda, baking powder, salt, cinnamon and nutmeg.
4: In large bowl mix your wet ingredients - Zucchini, egg, sour cream, honey, applesauce and vanilla extract.
5: Mix wet and dry ingredients together. Add in the chocolate chips and mix again.
6: Pour muffin batter into muffin cups ¾ full.
7: Bake 18-22 minutes. Cool on a wire rack to room temperature. Enjoy with a scoop of Greek Yogurt or Low Fat Vanilla Ice Cream.
Watch the Video on How to Make Chocolate Chip Zucchini Muffins Here...
Expert Tips
- Use Fresh Zucchini: Always opt for fresh zucchini to ensure maximum moisture and flavor in your muffins. Grate the zucchini just before adding it to the batter.
- Don’t Overmix the Batter: To avoid dense muffins, mix the wet and dry ingredients until just combined. Overmixing can make your muffins tough.
- Squeeze Out Excess Moisture: After grating the zucchini, squeeze out any excess moisture using a clean kitchen towel. This prevents your muffins from becoming too soggy.
- Add a Touch of Lemon Juice: A teaspoon of lemon juice brightens up the flavor and complements the sweetness of the muffins.
- Maple Syrup as a Sweetener: For a healthier alternative to sugar, use maple syrup. It adds a rich, natural sweetness that pairs well with zucchini.
- Incorporate Peanut Butter: For extra protein and a nutty flavor, swirl in some peanut butter before baking. This is especially great in double chocolate zucchini muffins.
- Use Unsweetened Cocoa Powder: When making double chocolate zucchini muffins, opt for unsweetened cocoa powder to control the sweetness and keep it healthier.
- Mini Chocolate Chips for Even Distribution: Use mini chocolate chips instead of regular ones. They distribute more evenly throughout the batter, ensuring chocolatey goodness in every bite.
- Don’t Skip the Salt: A pinch of salt enhances the overall flavor, balancing the sweetness and bringing out the richness of the chocolate.
- Bake at the Right Temperature: Baking your muffins at 350°F (175°C) ensures they cook evenly. Too high, and they may burn on the outside while remaining raw inside.
- Line or Grease Your Muffin Tin: Always use muffin liners or grease the tin well to prevent sticking. Silicone muffin molds work great for easy release.
- Store in an Airtight Container: Once cooled, store your muffins in an airtight container at room temperature. This keeps them fresh and moist for up to 3 days.
- Freeze for Later: If you’re making a big batch, wrap individual muffins in plastic wrap, then place them in freezer-safe bags. They can be frozen for up to 3 months.
- Warm Before Serving: For the best flavor, warm the muffins slightly before eating, especially if they’ve been stored in the fridge or freezer.
- Experiment with Mix-Ins: Besides mini chocolate chips, try adding nuts, dried fruit, or a sprinkle of oats on top before baking for added texture and flavor.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly chocolate chip zucchini muffin recipe is 4 Points on my Weight Watchers points app for one delicious zucchini muffin.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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Healthy Chocolate Chip Zucchini Muffins Recipe
- Total Time: 28 Minutes
- Yield: 12 Muffins 1x
- Diet: Low Calorie
Description
Do you have extra zucchini sitting in your kitchen and wonder what to do with it? If you're like me, you’re always looking for a great way to use up garden zucchini, especially during zucchini season.
Let me tell you, this Healthy Chocolate Chip Zucchini Muffins recipe is the perfect way to transform that fresh zucchini into something irresistible.
Ingredients
- 1 ½ cups of Whole Wheat Flour
- 1 Teaspoon of Baking Soda
- 1 Teaspoon of Baking Powder
- ½ Teaspoon of Sea Salt
- 1 Teaspoon of Ground Cinnamon
- ½ Teaspoon of Nutmeg
- 1 cup of Shredded Zucchini
- 1 Egg
- ½ cup of Light Sour Cream
- ¼ cup of Honey
- ¼ cup of Unsweetened
- 1 Teaspoon of Vanilla
- ¼ cup of Chocolate Chips
Instructions
- Preheat your oven to 350 degrees F. Spray a 12 cup muffin pan with nonstick spray.
- Grate one large zucchini with a box grater or mini food processor.
- In a medium bowl mix your dry ingredients - flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In large bowl mix your wet ingredients - Zucchini, egg, sour cream, honey, applesauce and vanilla extract.
- Mix wet and dry ingredients together. Add in the chocolate chips and mix again.
- Pour muffin batter into muffin cups ¾ full.
- Bake 18-22 minutes. Cool on a wire rack to room temperature. Enjoy with a scoop of Greek Yogurt or Low Fat Vanilla Ice Cream.
Notes
- Use Fresh Zucchini: Always opt for fresh zucchini to ensure maximum moisture and flavor in your muffins. Grate the zucchini just before adding it to the batter.
- Don’t Overmix the Batter: To avoid dense muffins, mix the wet and dry ingredients until just combined. Overmixing can make your muffins tough.
- Squeeze Out Excess Moisture: After grating the zucchini, squeeze out any excess moisture using a clean kitchen towel. This prevents your muffins from becoming too soggy.
- Add a Touch of Lemon Juice: A teaspoon of lemon juice brightens up the flavor and complements the sweetness of the muffins.
- Maple Syrup as a Sweetener: For a healthier alternative to sugar, use maple syrup. It adds a rich, natural sweetness that pairs well with zucchini.
- Incorporate Peanut Butter: For extra protein and a nutty flavor, swirl in some peanut butter before baking. This is especially great in double chocolate zucchini muffins.
- Use Unsweetened Cocoa Powder: When making double chocolate zucchini muffins, opt for unsweetened cocoa powder to control the sweetness and keep it healthier.
- Mini Chocolate Chips for Even Distribution: Use mini chocolate chips instead of regular ones. They distribute more evenly throughout the batter, ensuring chocolatey goodness in every bite.
- Don’t Skip the Salt: A pinch of salt enhances the overall flavor, balancing the sweetness and bringing out the richness of the chocolate.
- Bake at the Right Temperature: Baking your muffins at 350°F (175°C) ensures they cook evenly. Too high, and they may burn on the outside while remaining raw inside.
- Line or Grease Your Muffin Tin: Always use muffin liners or grease the tin well to prevent sticking. Silicone muffin molds work great for easy release.
- Store in an Airtight Container: Once cooled, store your muffins in an airtight container at room temperature. This keeps them fresh and moist for up to 3 days.
- Freeze for Later: If you’re making a big batch, wrap individual muffins in plastic wrap, then place them in freezer-safe bags. They can be frozen for up to 3 months.
- Warm Before Serving: For the best flavor, warm the muffins slightly before eating, especially if they’ve been stored in the fridge or freezer.
- Experiment with Mix-Ins: Besides mini chocolate chips, try adding nuts, dried fruit, or a sprinkle of oats on top before baking for added texture and flavor.
- Prep Time: 10 Minutes
- Cook Time: 18 Minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 120
- Sugar: 9.1 g
- Sodium: 217.2 mg
- Fat: 3.2 g
- Carbohydrates: 21.6 g
- Protein: 3.3 g
- Cholesterol: 18.9 mg
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