Award Winning Chocolate Chip Zucchini Muffins
With whole grains and less oil, these award-winning Chocolate Chip Zucchini Muffins are healthy and even beat conventional muffins! Turn your excess zucchini into a win!
When I first started blogging, I decided to try my hand at the baking contest at the Wisconsin State Fair. And since I try to be a healthier cook, I simply entered my regular healthy recipes. Including these zucchini muffins.
On the day of competition, not knowing what to expect, I sat down to watch the judging and quickly grew concerned. The judges were talking about perfect domes and light crumb. My whole grain Chocolate Chip Zucchini Muffins were totally flat and, well, just slightly dense.
In the end, however, I needn’t have worried. All my recipes placed and these muffins came in second—even after deducting for their “flaws”. Yes, the judges said, the flavor really was over the top!
Making Healthy Competitive
The competition was an interesting experience and good education around the formal characteristics of good baking. And that, fair or not, they didn’t spot my muffins any points for being healthier. But happily, healthy was up to the task!
Feel free to check out my other entries, Lemon Lavender cookies (okay not healthy) and Honey Whole Wheat Bread. And when the judges commented, “this bread has an amazing rise for a 100% whole wheat bread,” it totally made my day!
Why You’ll Love This!
Healthy. With whole grains and less oil, this is healthier than your average muffin!
Tasty. These have so much flavor that no one will know they are healthier (shhh)!
Convenient. I love having muffins around. They’re great as a side or as a snack and can even be breakfast in a pinch. You aren’t busy, are you?
What You’ll Need
Ingredient Notes
- Zucchini. This uses about one smaller zucchini or part of a medium or large one.
- Coconut oil. I use coconut oil since it boosts the flavor and tastes sweeter. But you can substitute butter or another oil.
- Milk. This adds liquid and blends the ingredients together.
- Egg. This helps to hold the ingredients together and to create lightness.
- Vanilla. This adds flavor.
- Oat bran. This adds flavor and fiber. If you don’t have oat bran, you can substitute unbleached flour.
- Whole wheat flour. You can also use while whole wheat (though you can’t even tell these are made with whole wheat)
- Sugar. This adds sweetness.
- Baking powder, soda. These create lightness and help the muffins rise.
- Cinnamon, Ginger. These add flavor.
- Salt. For flavor.
Special Tools
- You’ll need a muffin pan. Muffin cup liners are also suggested–I like unbleached like these.
Step by Step Directions
I start by grating the zucchini.
Then mix together the liquid ingredients.
Next I combine the dry ingredients and mix them in.
Finally I add the chocolate chips
Measure into muffin cups and bake.
How to Serve
Chocolate Chip Zucchini Muffins are a delicious side served with a meal. Use them as your starch course–or even as an extra side. They work especially well to bulk up a meal for growing kids and sports-minded teens. Or husbands who are in training for a 50 mile bike ride and eating like a horse. Not naming any names.
I love to put together a basket containing a variety of muffins (or muffins and bread) at a brunch or bigger breakfast. It’s even a nice addition at a formal dinner.
And of course they’re great as a snack or on the run breakfast.
Variations
Can I make sugar free chocolate chip zucchini muffins? I just tested this and it worked great. I used allulose instead of sugar (adding some extra since it’s less sweet) and used Lily sugar free chocolate chips (Hershey’s makes sugar free too). Now because allulose browns readily, you’re often advised to drop the baking temperature by 25 degrees. I decided not to do that in this case and was happy to see that the muffins turned a lovely gold–actually nicer than the sugar version. So it’s a win!
Not enough chocolate for you? Add ½ cup unsweetened cocoa powder for double chocolate zucchini muffins! Or just go with some extra chocolate chips.
Serving a non-chocolate lover (is that an oxymoron) or just want a change? Instead of chocolate chips, you can use ½ cup of raisins and (optionally) ½ cup of nuts. Then they’ll be raisin zucchini muffins of course! Still healthy!
Can I make this as bread? I have a note in the original recipe that this can be made as a small-ish loaf of bread, in which case it needs to bake an hour or a bit longer. Truthfully, I like it as muffins so much that I haven’t done the bread in years.
And if you’re looking for other zucchini bread-like recipes, check out Double Chocolate Zucchini Bread, Pecan Zucchini Bread, and Zucchini Bread Waffles.
Leftovers
Because these are a moist muffin, they won’t last as long as something drier. I’d try to finish within 3-4 days (rarely a problem) or freeze some of the muffins since they freeze beautifully.
When I had kids at home I always doubled the recipe—and sometimes quadrupled it! We’d eat half right away and half would go into the freezer for blistering summer days when it’s too hot to bake.
Tips & FAQs
Do I need to grate the zucchini very fine? No. As long as you aren’t serving kids who balk if they see a speck of green, coarsely grated is fine. It even contributes to the “healthy” feel of the muffin. I just grate on a regular grater and it’s so fast I don’t even consider taking out the food processor.
Can I use frozen zucchini? When my kids were young, I used to grate and freeze zucchini, pre-measured for this recipe. Then I’d to make it all winter. Unlike using frozen fruit, you will need to thaw the zucchini first. I also omit or reduce the milk then, since frozen zucchini adds a lot more moisture (this is noted in the recipe).
Can I reduce the oil even more or substitute applesauce? Not without compromising results. In extensive testing, I found that the minimum amount of oil in a 12 muffin recipe is really ¼ cup. Going lower tends to deliver a product that is less moist and stales rapidly (water evaporates but oil doesn’t). Plus the coconut oil adds a lot of flavor (coconut haters, feel free to sub a different oil). In any case, ¼ cup is a mere 1 teaspoon of oil per muffin.
Looking to churn these out efficiently? I found that using a 1/4 cup measuring cup worked very well to fill the muffin cups. Someday I intend to get all those appropriately sized scoops 🙂 but until then…
On the size of chocolate chip packages. Back in the day, chocolate chips consistently came in 12 ounce packages (or 6 ounces for the small size). Recipes were sized accordingly. Today I see some 12 ounce packages (many brands) but also 9 ounce and 10 ounce. So I’ve given up and just do what’s best for the recipe, measured in cups. Extras are always fun to munch or delicious in chocolate chip pancakes!
Costco even sells a bulk bag at discount, as do some other other brands. If you are a big user of chocolate chips, that is a cost-saving option to consider!
Chocolate Chip Zucchini Muffins
Ingredients
- 1 1/2 cups grated zucchini
- 1/4 cup coconut oil (melted, or butter, or another oil)
- 1/4 cup reduced fat milk (or any type or fat) omit some or all if using thawed zucchini
- 1 egg (beaten)
- 1 teaspoon vanilla
- 1/2 cup oat bran
- 1 cup whole wheat flour
- 3/4 cup sugar or 1 cup allulose sweetener
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon salt
- 3/4 cup chocolate chips sugar free are an option
Instructions
- Mix zucchini, oil, milk, beaten egg and vanilla
- Combine dry ingredients
- Stir wet and dry ingredients together, adding a little extra milk if very dry. Stir in the chocolate chips
- Bake at 350 F. Muffins take 20-25 minutes, bread 1 hour or a bit longer. Test for doneness with a toothpick.
Notes
Nutrition
Originally posted Jun 19, 2012
The whole grain hearty goodness is what I look for in a muffin. It means they’re not going to make my hungry in an hour but last until lunch! These look so good with the flecks of zucchini and all those chips!
I love that you are reaching back some of your posts before I knew you! These look wonderful! I love zucchini season, but it’s not as abundant in Arizona as it was in New England,
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These muffins looks scrumptious! I love zucchini bread and chocolate! This is the best of both worlds!
Thanks Angela. This recipe is a favorite in our house and with the chocolate, the kids don’t even care that there is zucchini in it too!
Just made these muffins, Yummy! My son eats too many ‘little bites’ muffins, so i thought i’d try my own, with some vegetable in it! Can’t wait for him to try them! Thanks!
I hope he likes them as much as my kids do!
Amazing amazing muffins… will make this someday! thanks for sharing the recipe..
Cheers!
Sorry about the late approval–for some reason, this wound up in my spam folder. Hope you get a chance to try the muffins!
no doubt about it, this is the finest use for a glut of zucchini. chocolate improves just about everything! 🙂
Thanks! And so handy too! My youngest is taking them to camp instead of granola bars.
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I am totally making this one happen! Thanks!
And the muffins freeze well too–I was so happy to have some “on ice” when the 90 degree weather hit.
That is an innovative idea! I might try this one too.
Sounds delicious! Can’t wait to try it. Unfortunately, my husband isn’t a big sweets fan and this was our first week of getting zucchini in our CSA, so i’ll have to wait another week or two (when he gets tired of zucchini) before i can try this recipe. 🙂
Well if there’s one thing that is sure in life it is that more zucchini is coming!
Healthy yet delicious to the boot 😀
Gorgeous!
Cheers
Choc Chip Uru
I thought of you when I poured in the chocolate chips!
I love zucchini, but this time of year it’s a good idea to have a few zucchini recipes! This one looks terrific.
Thanks Beth. Last year, I froze leftover zucchini, grated in 3 cup zip quantities and was actually sad when I ran out over the winter! That was a first!
My mouth is totally watering! I can’t wait to get my hands on some farmers’ market zucchinis.
I think we should all be eating well now if the looks of our coolers coming back from Madison are any indication!
Zucchini in June through the CSA, that sounds rather odd. Who cares, those muffins, (I too prefer the sound of muffin:) look so yummy. I’d love one with a cup of tea please:)
Thanks for sharing, Inger…
P.S. Will you be joining us for the Picnic Game this year, I hope, I hope:) We’re picking letters over at my blog, “as we speak.”
I can only conclude that they came from the greenhouse. And I’ll be right over to sign up for the picnic! Thanks for the reminder!
I’ll always take the muffin version. That way, I don’t feel as bad when I eat two!
I guess you’re just a kid at heart!
yum! These look scrumptious 🙂
Cone and add them to this weeks link party when you get a chance! http://inherchucks.com/2012/06/14/whats-in-the-box-30/.
Hooray–now that my CSAs are started I can participate!
so glad to have you!!!
I’ll have to remembe rthis when , hopefully, the season starts here! I like the sound of the flavours too – cinnamon and ginger, YUM!
Yes, I believe these must be greenhouse zucchini. Probably why I wasn’t expecting to bake this in June, not that I’m complaining 😉