How to Make Healthy Zucchini Muffins

A chocolate chip zucchini muffin on a cooling rack.

How to Make Healthy Zucchini Muffins

An easy and tasty recipe for healthy dark chocolate chip zucchini muffins, plus tips on how to make any muffin recipe healthier.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 26

Total Time 36

Servings muffins

Calories 166kcal

Author Maria Vannelli (retired RD)

Ingredients

1¼ cup all-purpose flour 175 grams
1- 1¼ cup whole wheat flour 155-194 grams
2 teaspoons baking powder 8 grams
½ teaspoon baking soda 3 grams
1½ teaspoons cinnamon ground, 4 grams
½ teaspoon ginger ground, 1 gram
pinch salt 1 gram
1 egg room temperature
1 cup buttermilk room temperature, 240 mL
⅔ cup honey liquid, 160 mL
¼ cup vegetable oil 60 mL
2 tablespoons lemon juice freshly squeezed, 30 mL
zest of half a lemon
1-1¼ cup zucchini grated, about one small zucchini, 130-150 grams
½ cup chocolate chips dark, mini or regular, 90 grams

Instructions

Set your oven to 425°F (220°C) and position the rack in the middle. Line a muffin tin with 18 paper liners.
In a large mixing bowl, whisk together both flours, baking powder, baking soda, and spices. Set aside for now. SEE RECIPE NOTE
In a separate bowl, whisk together egg, buttermilk, honey, oil, lemon juice and zest.
Stir in the grated zucchini with the wet ingredients and combine.
Pour the wet mixture (with zucchini) into the dry ingredients. Gently stir with a wooden spoon or spatula until the flour just disappears. Don’t overmix — a few streaks are fine.
Gently fold in the dark chocolate chips until just combined.
Fill muffin liners ¾ full.
Place the muffins in the oven at 425°F (220°C) for 5 minutes. Without opening the door, reduce the temperature to 375°F (190°C) and continue to bake for 21–25 minutes or until the top bounces back when lightly touched.

Video

Notes

RECIPE NOTE: Zucchini can vary in water content depending on the season, size, and how finely it’s grated. If your batter looks too thin, add a little more flour. For best results, you may need anywhere from 155 g to 194 g (1¼–1½ cups) of whole wheat flour. Start with the lower amount and adjust as needed — the batter should be thick but scoopable.

Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.

*adapted from Dairy Farmers of Canada

Nutrition