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Chocolate Chip Zucchini Muffins on cooling rack

Zucchini Chocolate Chip Muffins

These healthier zucchini chocolate chip muffins turn out moist and decadent but are filled with all real food ingredients you can feel good about. Kids and adults love these for breakfast, snack, or dessert.

Yield: 12 Large Muffins 1x
Prep: 20 minutesCook: 20 minutesTotal: 40 minutes


  • Cooking spray
  • 2 cups white whole wheat flour*
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/3 cup avocado oil (sub: melted, cooled coconut oil)
  • 1/2 cup honey
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (nonfat is fine)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups finely shredded zucchini (that’s had all the excess moisture squeezed out; about 1 medium zucchini)
  • 1/2 cup mini chocolate chips

*Regular whole wheat flour works but the cake will be a little denser than with white whole wheat flour.

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Make It Now:

  1. Prep: Preheat the oven to 350°F degrees. Spray a 12-cup muffin tin with cooking spray. (You can also use paper liners or silicone liners if you’d like, but they will be very full!)
  2. Dry Ingredients: In a large bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
  3. Wet Ingredients: In a small mixing bowl, whisk together the oil, honey, eggs, Greek yogurt, and vanilla.
  4. Combine: Add the wet ingredients to the dry ones and stir just until it starts to come together (do not stir a lot here). Sprinkle the shredded zucchini and mini chocolate chips over the top. Stir until fully combined, being careful not to overmix. The batter will be thick.
  5. Bake: Spoon at least 2 heaping tablespoons of batter into each hole, until each one is filled evenly (they will almost be filled to the top). Bake for about 20 minutes, or until a toothpick inserted in center of one comes out mostly clean. Place on a cooling rack and let cool for at least 10 minutes.

Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and freeze.

Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.


  • Dairy-Free Version: Use dairy-free plain Greek-style yogurt and dairy-free chocolate chips like Enjoy Life brand from the health food section.
  • Gluten-Free Version: Use gluten-free 1:1 baking flour like Bob’s Red Mill brand in place of the wheat flour.
  • Substitute for Honey: I haven’t tested this with pure maple syrup but that would be my go-to for a honey replacement. Note: It will alter the flavor some and be a little sweeter than honey. Leave a comment and let me know if you try this.
© Author: Rachel Tiemeyer
Method: Oven