Zucchini Chocolate Chip Muffins Recipe

When it comes to baking, recipes that use simple, everyday ingredients are often the most satisfying. Whether you’re in need of a sweet snack or a quick breakfast option, this zucchini chocolate chip muffins recipe brings wholesome ingredients together with ease.

Buckwheat flour adds a nutty richness, while cinnamon and nutmeg lend a touch of warmth. Sweetened naturally with honey or maple syrup and enhanced by dark chocolate chips, these muffins are perfect for any occasion.

A pan of zucchini chocolate chip muffins topped with chocolate chips, sitting on a kitchen counter.

Ingredients

Dry Ingredients:

1 cup all-purpose flour (or gluten-free all-purpose flour blend)
¾ cup buckwheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine sea salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg (optional)

Wet Ingredients:

1 cup grated zucchini (lightly squeezed to remove excess moisture)
⅓ cup honey or pure maple syrup
⅓ cup plain Greek yogurt or unsweetened applesauce
1 large egg (or flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water, let sit for 5 minutes)
¼ cup melted coconut oil or olive oil
1 teaspoon pure vanilla extract

Mix-ins:

½ cup dark chocolate chips (dairy-free if needed) We like using these semi-sweet for a richer taste, check them out here.
⅓ cup chopped walnuts or pecans (optional)

Instructions

Preheat the Oven: Heat your oven to 350°F and prepare a 12-cup muffin tin with liners or a light coating of oil.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour (or gluten-free blend), buckwheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the Wet Ingredients: In another bowl, whisk together the honey or maple syrup, yogurt (or applesauce), egg, oil, and vanilla. Stir in the grated zucchini.
Combine Mixtures: Gradually fold the wet ingredients into the dry mixture, stirring gently until just combined. Overmixing may result in dense muffins. Add the chocolate chips and nuts, if using.
Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake: Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean (a little melted chocolate is fine).
Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring to a wire rack. These muffins taste great fresh but are equally enjoyable the next day.
Enjoy your Zucchini Chocolate Chip Muffins Recipe!

Baking Tips

Preparing Zucchini: Lightly squeeze the grated zucchini to remove excess water without drying it out completely. This helps maintain the batter’s consistency.
Buckwheat Flour Alternatives: Substitute spelt or whole wheat flour if buckwheat isn’t available for a similar hearty texture.
Storing the Muffins: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.

Pair Your Muffins with the Perfect Tea

Enjoy your Zucchini Chocolate Chip Muffins with a cup of herbal tea to truly savor the flavors. Dive into our guide for selecting the best herbal tea to complement your baking: Warm Up Your Winter with Herbal Teas.