Chocolate Chip Zucchini Bread Muffins
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If you’re looking for a healthier spin on a classic treat, these zucchini bread muffins with chocolate chips check all the boxes!
Naturally sweetened, kid-approved, perfectly moist, and super easy to make.
They’re the kind of muffins you’ll want to bake on repeat all summer long! Whether you’re sneaking in veggies for picky toddlers or just need a quick breakfast that tastes like dessert.
Chocolate Zucchini Bread Muffins Recipe
Make these easy and healthy Chocolate Zucchini Bread Muffins, naturally sweetened with honey and packed with wholesome ingredients like zucchini and organic oats. A balanced treat for busy homemakers looking for a nourishing snack or breakfast option.
Ingredients
- 1 1/2 cups all-purpose flour (organic recommended to avoid glyphosate)
- 1/2 cup rolled oats (organic recommended to avoid glyphosate)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/3 cup melted coconut oil (or your preferred oil)
- 1/3 cup honey or maple syrup
- 1/4 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 2 medium zucchinis)
- 1/2 cup chopped pecans
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Grate your zucchini and gently press it with a paper towel to remove excess moisture, but don’t squeeze it dry—keeping some moisture ensures a tender muffin.
- In a large bowl, mix together the flour, rolled oats, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk together the eggs, melted coconut oil, honey or maple syrup, Greek yogurt, and vanilla extract until smooth and well-combined.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined—be mindful not to overmix.
- Fold in the grated zucchini, chopped pecans, and chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage:
Store your zucchini bread muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To freeze, place them in a freezer-safe bag and store for up to 3 months. Just thaw and enjoy!
Nutrition Facts
Calories
231.91Fat
12.64 gSat. Fat
6.95 gCarbs
26.72 gFiber
1.48 gNet carbs
25.25 gSugar
10.51 gProtein
4.16 gSodium
127.66 mgCholesterol
31.21 mgBAKING ESSENTIALS
♡ PIN IT FOR LATER ♡
Why I Love These Muffins (and You Will Too)
These zucchini chocolate chip muffins are the ultimate mom-win. They’re:
Naturally sweetened and made with simple ingredients
Great for toddlers, picky kids, and adults alike
Freezer-friendly for easy meal prep
Perfectly moist thanks to the shredded zucchini (no dry muffins here!)
I also love using organic flour and oats when I can. Since grains are often exposed to pesticides like glyphosate, this little swap makes me reduce our exposure to toxins and it honestly doesn’t add much to the cost when you bake at home.
Serving Tips: Make It a Balanced Snack
Pairing one muffin with some extra protein or healthy fat helps turn this into a filling, blood sugar-friendly snack. Here are a few of my go-to combos:
One muffin + two sausage links + scrambled eggs = easy breakfast win
One muffin + a scoop of collagen in milk = perfect mid-morning treat
One muffin + plain Greek yogurt + berries = balanced and refreshing
Pro Tip: If you have extra zucchini on hand, shred it and freeze in portions for future batches. That way, you’re always ready to bake up some healthy muffins in no time!
♡ PIN IT FOR LATER ♡
These zucchini bread muffins have become a staple in my kitchen, especially when I want something sweet without the sugar crash.
They’re easy enough to whip up on a Sunday afternoon and satisfying enough to grab on your way out the door all week long.
Whether you’re baking for yourself, your kids, or your toddler’s snack stash, this is one of those healthy muffin recipes that you’ll want to save and come back to.
And hey! If you’re feeling wild, double the batch. They freeze beautifully. Hugs!
For more zucchini recipes, follow me on Pinterest!
Updated on: 05/20/2025
