These new Light Chocolate Chip Zucchini Muffins have been in my freezer throughout the entire zucchini season. That means I have had an extra batch on hand for most of the summer! I definitely didn’t want to run out when I got in the mood for one of these tasty muffins.
I don’t know about you, but sometimes I have a hard time deciding if I like muffins or cookies more! Especially when the muffins are this sweet and so incredibly tender to bite into.
Zucchini is such an easy addition to so many recipes such as soups, stir-fry, cookies, muffins, brownies, cakes, and quick bread. Zucchini can also replace pasta with zoodles.
We don’t use any chemicals in our garden so I leave the skin on when I bake with zucchini and when purchasing from the store I buy organic.
Why Do I Leave The On The Zucchini?
- Most of the nutrients are in the skin
- The skin ads some nice color to the muffins
- Leaving the skin on holds the zucchini together when sauteeing, roasting, or adding to soups. Zucchini could easily become mushy since it is about 95% water.
To Make Light Chocolate Chip Zucchini Muffins You Will Need These Ingredients:
- oat flour ~ you can also mix it up and combine two flours, I’ve used oat and sorghum flour with great results
- dry sweetener of your choice ~ substitute with Monkfruit Sweetener for a low-sugar muffin
- baking soda
- unsweetened applesauce
- apple cider vinegar
- vanilla extract
- mini semi-sweet chocolate chips ~ allergy-friendly if needed
I prefer silicone baking cups liners because the muffins pop out so easily. Paper liners are fine as well as lightly coating the pan with a non-stick spray.
These tasty chocolate chip zucchini muffins are perfect for breakfast, brunch, coffee breaks, tea time, and even as a healthy dessert!
Muffins will keep for several days in an airtight container at room temperature and longer if refrigerated. Freeze muffins for longer storage.
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Here are some examples of some of the silicone baking items I use in my kitchen.
Light Chocolate Chip Zucchini Muffins
- 1 1/2 cup oat flour
- 1/2 cup Sugar
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp cinnamon
- 3/4 cup unsweetened applesauce
- 1 Tbsp plus 1 tsp oil
- 1 tsp apple cider vinegar
- 1 1/2 tsp vanilla extract
- 1 cup grated zucchini
- 1/4 cup mini semi-sweet chocolate chips ~ allergy-friendly if needed
- Preheat oven to 350
- Line a muffin tin with cupcake liners, lightly oil, or use a non-stick spray.
- In a large mixing bowl add flour, baking soda, salt, cinnamon, and sugar. Whisk or stir together well.
- In a small mixing bowl add applesauce, oil, vinegar, vanilla, and zucchini. Stir to mix.
- Pour the zucchini mixture into the flour mixture and stir until combined. Fold in chocolate chips.
- Bake for 23-26 minutes.
- Muffins will keep for several days in an airtight container at room temperature and longer if refrigerated. Freeze muffins for longer storage.
Recipe idea from Chocolate Covered Katie.