CHOCOLATE CHIP ZUCCHINI MUFFINS

Jan 6, 2019  |  muffins, baking, breakfast, dairy-free option

Hey busy people. Breakfast can be tough sometimes. Feeding the kids, feeding yourself, it’s all a challenge. I’m hoping these muffins give you some relief. They’re not too sweet and so damn delicious at the same time. I am personally really into the coffee + muffin thing, so if you’re like me and enjoy that lifestyle, you’ll love this.

When we make them, they’re literally gone in 2 days or less. But if that doesn’t happen in your house you can for sure freeze these. I would wrap each one tightly in plastic wrap, then put them all into a container or large ziploc.

I’ve tried different zucchini muffin recipes. They are really not all the same, and I couldn’t find one I loved. Our incredible nanny (god bless her) is an amazing baker and helped me develop this one. We finally got it down to a science, so of course I have to share with everyone! I am telling you, you will be addicted! They are really so good!

Print Recipe
 Chocolate Chip Zucchini Muffins
Author: Samantha Goren, RD
Servings
muffins
Ingredients
  • 1 cup zucchini grated and squeezed with towel or cheesecloth to remove moisture
  • 2 eggs
  • 1/4 cup sour cream or apple sauce (I use sour cream)
  • 1/4 cup coconut oil, liquid type or melted
  • 1/4 cup milk (any)
  • 1/4 cup maple syrup
  • 1/3 cup brown sugar
  • 1 1/4 cup all-purpose or whole wheat flour
  • 1/3 cup quinoa flour
  • 1/3 cup oat flour or quick oats
  • 1 1/2 tsp baking soda
  • 1 tsp Baking powder 
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips
Servings
muffins
Ingredients
  • 1 cup zucchini grated and squeezed with towel or cheesecloth to remove moisture
  • 2 eggs
  • 1/4 cup sour cream or apple sauce (I use sour cream)
  • 1/4 cup coconut oil, liquid type or melted
  • 1/4 cup milk (any)
  • 1/4 cup maple syrup
  • 1/3 cup brown sugar
  • 1 1/4 cup all-purpose or whole wheat flour
  • 1/3 cup quinoa flour
  • 1/3 cup oat flour or quick oats
  • 1 1/2 tsp baking soda
  • 1 tsp Baking powder 
  • 1/4 tsp salt
  • 1/3 cup dark chocolate chips
Instructions
  1. Preheat oven to 375 degrees F and line muffin tins or grease with butter or coconut oil.
  2. In a mixing bowl or stand mixer, whisk: eggs, sour cream/applesauce, maple syrup, sugar, baking soda, baking powder, sea salt.
  3. Add coconut oil and milk and whisk to combine.
  4. Add grated zucchini and stir to combine.
  5. Add flour, quinoa flour and oat flour and whisk until combined.
  6. Stir in chocolate chips.
  7. Portion into muffin tins using an ice cream scoop.
  8. Bake at 375 degrees F for 20-25 min or until toothpick inserted comes out clean.
  9. Let cool for 5-10 min, then transfer muffins to cooling rack.