Healthy Zucchini Chocolate Chip Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 muffin
  • 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
  • 1 ripe medium banana
  • ¼ cup melted and cooled coconut oil
  • ¼ cup honey
  • ¼ cup brown sugar
  • 1 tsp pure vanilla extract
  • 2 eggs, at room temperature
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 2 cups white whole wheat flour or whole wheat pastry flour
  • ⅓ cup semi-sweet mini chocolate chips, divided
  1. Preheat the oven to 375 degrees F. Mist a standard 12-cup muffin tin with cooking spray or line with paper liners.
  2. Grate the zucchini; squeeze excess moisture out using paper towels. Set zucchini aside.
  3. Mash the banana against the side of a large bowl using the backside of a fork. Add the honey, brown sugar, coconut oil, and vanilla extract; whisk until smooth. Add the eggs and continue whisking until well-combined.
  4. To the bowl, add the cinnamon, baking soda, baking powder, and salt; mix to combine. Add flour and mix until just combined. Fold in the zucchini and all but a tablespoon or two of the chocolate chips.
  5. Scoop the batter into the prepared muffin cups, filling them ¾ of the way. Sprinkle remaining chocolate chips on top.
  6. Bake for 23-25 minutes. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely.
Recipe from Well-Plated
Nutrition Information
Serving size: 1 muffin Calories: 204 Fat: 7.5 Carbohydrates: 31.8 Sugar: 14.8 Sodium: 180 Fiber: 3.0 Protein: 1.3 Cholesterol: 29
Recipe by Prevention RD at