Healthy Chocolate Chip Zucchini Muffins

Muffins are a go to quick snack in our home. They are easy to make and kinda taste like dessert 😀 Sneak in some veggies and you’ve got a nourishing treat your family, especially your kids will love. These healthy chocolate chip zucchini muffins use simple, nourishing ingredients you’ll love. Oh, and no processed sugars, you are welcome 😁

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Ingredients

• Zucchini’s – one medium sized or two small ones. About 1 1/2 to 2 cups worth grated. Don’t strain out the juices either! I love this grater for everything from veggies to cheese. Unlike other graters, I’ve never been cut using this one.
• Banana – this gives these muffins a little bit of sweetness and some extra vitamins and minerals. It gives these muffins the slightest hint of a chocolate banana bread flavor. We buy our banana’s in bulk from Costco where they cost less then $2 per bunch. Then we freeze them to use in smoothies, milk shakes and baked goods. If you’ve never tried a milk shake made with frozen banana’s and milk, you are missing out my friend.
• Whole wheat – you can also make this with all purpose flour, but the whole wheat gives a greater depth of flavor to these muffins and so many more health benefits than all purpose flour does. If you are able to mill your own grains even better!
• Baking powder and baking soda – if you can, buy baking powder that doesn’t have aluminum in it. We really don’t need aluminum in our bodies.
• Salt – use an unrefined mineral salt for maximum health benefits. We love Redmond’s Real Salt.
• Cocoa powder – you can also use cacao powder for a less processed version.
• Maple syrup or honey – With a nine month old, we’ve opted for maple syrup in our baking lately. Honey is not safe for children under the age of 1. Otherwise honey is a great natural sweetener in this recipe and many other sweet treats.
• Yogurt – this is optional, I’ve made these muffins without yogurt with great results. It does give a bit of extra fluff and softness to the muffins so if you have it on hand, use it. Making your own yogurt is also a great way to cut costs on your grocery bill.
• Chocolate chips – we love dark chocolate, especially this kind. It only has three ingredients even my toddler can pronounce.

How to make healthy chocolate zucchini muffins

Preheat your oven to 350F. Grease a mini muffin tin with butter or other neutral fat/oil and set it aside. You could also make full sized muffins, but the mini ones are so fun and make the perfect little snack.

Go ahead and grate your zucchini and mash your banana now.

In a mixing bowl add whole wheat flour, baking soda, baking powder, cocoa powder, and salt. Whisk to combine. If your cocoa powder is lumpy sift it before adding it to the bowl with the other dry ingredients.

Then throw in the yogurt, maple syrup, zucchini, and banana. Mix that all up. The batter will be slightly thick, a wooden spoon or rubber spatula works really well for mixing the batter.

Last, but not least, mix in your chocolate chips.

Using a small cookie scooper, fill your prepared muffin tin. The 1tbsp cookie scooper is the perfect size for these mini muffins!

Bake for 15 minutes or until a toothpick comes out clean. If making full sized muffins, cook for 20-25 minutes or so. Pop them out of the baking sheet to cool for a few minutes before enjoying. These are seriously so good, they don’t last long in our house. If you do end up with leftovers, store them in the fridge or freeze them for later.

That’s really all there is to these healthy chocolate zucchini muffins, if you try them let me know how you liked them in the comments below!

Happy baking!