Healthy Zucchini Muffins

These healthy zucchini muffins are a delicious breakfast or snack item.  They are filled with zucchini, banana, honey and whole wheat.  Added chocolate chips bring them together and make them a delicious treat.  You can even freeze them for later.

I know that it is now fall and all of the pumpkin spice things are out, but I still have zucchini from our garden coming so today I made one of our favorite recipes. Healthy zucchini muffins.  They are delicious and my girls enjoy them for breakfast or for an after school snack.  I like to double the recipe and freeze the rest of them so we can have them for later.  Just freeze, pop in the refrigerator to thaw out or you can pop in the microwave for a bit to warm them up.

The zucchini muffins are made with zucchini, banana, whole wheat and honey.  I love to add chocolate chips to them as well. They are easy to put together and are a delicious way to get in some veggies.

You’ll mix your wet ingredients, add your dry and then fold in your zucchini and chocolate chips. Scoop into a prepared muffin tin and bake and your house will soon be filled with an amazing smell.  You’ll want to eat them right away, but be patient, let them cool for a few minutes before taking out of muffin pan and putting onto a cooling rack.

Don’t they look delicious?

This recipe is a must have and a great way to use zucchini.

Be sure to save the recipe for later.

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Healthy Zucchini Muffins
  1. Heat oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
  2. Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed.
  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, oil, and vanilla extract until smooth. Add the eggs one at a time and beat again until combined.
  4. Add cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine.
  5. Slowly add flour a little bit at a time and mix on low speed. Fold in the zucchini and chocolate chips by hand. Add a few chocolate chips onto top of muffins before baking.
  6. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 15-20 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and cool for 5 minutes in the pan. Carefully remove the muffins out of the pan and place them on a wire rack to cool completely.
Recipe Notes

Store muffins at room temperature, or individually wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).

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