Is your garden overflowing with zucchini too? If you’ve got more zucchini than you know what to do with, I’ve got the perfect solution: Chocolate Chip Zucchini Bread Muffins! These muffins are soft, moist, lightly sweet, and packed with plenty of zucchini and dark chocolate chips. They’re an easy way to use up your summer harvest while making a delicious grab-and-go breakfast or afternoon treat. And don’t worry, these are so good, even the zucchini skeptics in your house will be asking for more!
Ingredients for Chocolate Chip Zucchini Bread Muffins:
Avocado Oil- A light, mild-flavored oil that helps keep these muffins wonderfully moist without overpowering all those delicious zucchini and chocolate flavors.
Maple Syrup- Pure maple syrup adds natural sweetness and a subtle caramel-like flavor. It’s a great swap for traditional white sugar for an ever-so-slightly better nutritional value.
Plain Greek Yogurt- Greek yogurt adds moisture and a little extra creaminess while giving these muffins a tender, soft texture. It also adds a boost of protein, making these a satisfying option for breakfast or a snack.
Eggs- Eggs help bind everything together while giving the muffins structure and a soft, fluffy texture.
Vanilla Extract- A little vanilla goes a long way! It enhances the sweetness and brings all of the flavors together, especially the chocolate.
Zucchini- The star of the show! Fresh grated zucchini adds moisture and tenderness to these muffins while sneaking in a serving of vegetables. There’s no need to peel them, the skin adds beautiful flecks of green throughout the muffins, and a little extra nutrition.
All-Purpose Gluten-Free Flour- A gluten-free all-purpose flour blend gives these muffins their structure while keeping them light and tender.
Baking Powder- Baking powder helps the muffins rise, giving them that lovely light and fluffy texture.
Baking Soda- Along with the baking powder, baking soda helps the muffins rise and gives them a soft, tender crumb.
Dark Chocolate Chips– Because zucchini bread is wonderful, but chocolate chip zucchini bread is even better. Dark chocolate chips add little pockets of rich, chocolatey goodness to every bite.
Ingredients:
- 1/3 cup Avocado Oil
- 1/2 cup Maple Syrup
- 1/3 cup Plain Greek Yogurt
- 2 Egg
- 2 tsps Vanilla Extract
- 1 Zucchini (medium, grated)
- 1 3/4 cups All Purpose Gluten-Free Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 cup Dark Chocolate Chips
Directions:
- Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl mix together the oil, maple syrup, yogurt, eggs, and vanilla. Add the zucchini and stir to combine.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined and then fold in the chocolate chips.
- Divide the batter evenly between muffin cups. Bake for 22 to 25 minutes, or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
Notes:
- Leftovers- Store in an airtight container at room temperature for the first day and then transfer to the fridge in a sealed container for up to one week. Freeze for up to three months.
- Serving Size- One serving is one muffin.
- No Avocado Oil- Use melted coconut oil instead.
Health Insights:
- Heart Health- The avocado oil in this recipe is a rich source of monounsaturated fats, which can help lower LDL (“bad”) cholesterol and support overall heart health. Additionally, dark chocolate chips provide flavonoids, antioxidants that may help improve blood flow and lower blood pressure, reducing heart disease risk.
- Digestive Health- This recipe provides dietary fiber from the zucchini, which helps support digestive health by promoting regular bowel movements and improving gut function.
- Bone Health- This recipe contains Greek yogurt, a good source of calcium. Calcium is essential for maintaining strong bones and teeth. It also supports nerve transmission, muscle function, and blood clotting. While dark chocolate contains small amounts of calcium, Greek yogurt is the primary contributor in this recipe.
*Health insights are for informational purposes only and do not constitute advice, diagnosis, or treatment from a qualified health professional.
