Healthy Recipe: Zucchini Chocolate Chip Muffins

chocolate and zucchini muffin recipe

Zucchini Chocolate Chip Muffins

Recipe by Becky Duffett | Photo by Erin Kunkel

Muffins may seem like a convenient (and yummy!) breakfast staple, but the ones you’re likely to find in bakeries and coffee shops are basically cakes in disguise. On days you need a grab-and-go option, reach for one of these chocolate and zucchini muffins instead; they can be baked ahead of time and frozen. Made with zucchini, whole-wheat flour, and dark chocolate, they’re healthier and much lower in sugar than the mammoth muffins you’ll find in stores. Pair one with a skinny latte (for protein) and a handful of berries (for fiber) to round out your morning meal.

INGREDIENTS

1 zucchini
½ cup (4 fl oz/125 ml) canola oil
½ cup (4 oz/125 g) firmly packed brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1½ cups (7½ oz/235 g) whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
½ cup (4 fl oz/125 ml) low-fat milk
½ cup (3 oz/90 g) dark chocolate chips

INSTRUCTIONS

Preheat the oven to 350°F (180°C). Line a standard 12-cup muffin pan with paper liners.

Rinse and trim the zucchini, leaving it unpeeled. Shred the trimmed zucchini on the large holes of a box grater-shredder. Place the zucchini on a clean kitchen towel and squeeze out the excess moisture. Measure out 1 cup (5 oz/155 g) shredded zucchini and set aside.

In a large bowl, whisk together the canola oil, brown sugar, and eggs. Stir in the vanilla. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and stir a few times. Add the milk and stir just until smooth. Fold in the zucchini and chocolate chips last.

Divide the batter between the cups in the prepared pan. Bake until the muffins are puffed and golden, about 20 minutes. Serve warm, or cool completely, transfer to an airtight container, and store for up to 3 days.

Makes 12 muffins

Nutrition Facts (per serving)

Calories 224
Protein 4 g
Total fat 14 g
Saturated fat 3 g
Carbs 24 g
Fiber 2 g
Total sugars 12 g
Added sugars 10 g
Sodium 265 mg

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