These healthy chocolate chip zucchini muffins are naturally sweetened and made with whole wheat flour! They’re fluffy, moist and absolutely delicious. Just one bowl necessary, so there’s virtually no clean-up!

I just KNOW you’re going to love these healthy chocolate chip zucchini muffins.

Why? Because it’s like bananas and zucchini had a baby… and it’s all kinds of delicious.

Healthy zucchini muffins are hands-down one of my favorite muffin recipes I’ve ever baked. Between these and my sweet potato chocolate chip muffins, it’s ridiculously hard to choose a favorite!

Although the word “healthy” is subjective, I consider these muffins to be “healthy” for the following reasons:

Unlike standard zucchini muffins made with refined all-purpose flour, these are made with a mixture of whole wheat flour and all-purpose flour.
Coconut oil (or olive oil) and bananas replace any butter or highly processed oils most zucchini muffin recipes use
Coconut sugar replaces refined sugar, so these muffins are naturally sweetened. BUT, keep in mind, coconut sugar is no miracle food.
Zucchini provides a range of health benefits you can read about here.

I was a little worried the banana flavor would overtake the muffins, but just like in my whole wheat banana waffles, there is only a subtle banana flavor.

When you combine the banana with cinnamon, shredded zucchini, and chocolate chips, these muffins turn into fluffy bites of pure BLISS.

I was VERY impressed with the texture of these muffins.

Ingredients For The Muffins:

Bananas
Coconut OIl
Coconut Sugar
Egg
Vanilla
Baking Soda
Ground Cinnamon
Whole Wheat Flour
All-purpose Flour
Zucchini
Chocolate Chips
Salt

Head to my shop page for all my favorite brands to bake with and baking essentials!

This Healthy Chocolate Chip Zucchini Muffin recipe is easy as 1, 2, 3…

Preheat oven to 350F. Line muffin pan with liners or spray with coconut oil.
In a large bowl mash the bananas until completely smooth. Stir in the melted coconut oil until smooth.
Add the sugar, egg, vanilla, baking soda, cinnamon, salt and flours and stir until the batter is thick and combined. DO NOT OVERMIX YOUR BATTER. Over mixing the batter can result in dense muffins.
Fold in the grated zucchini and chocolate chips then pour/scoop the batter into the prepared muffin pan.
Bake for 14-18 minutes or until a toothpick inserted in the center comes out clean. Once muffins have cooled slightly, transfer them to a wire rack so they do not continue baking. Let cool completely on a wire rack and enjoy!

Store in the refrigerator to preserve muffins for a longer period of time. I love warming mine up in the microwave for 8 seconds and topping with nut butter!

How to Switch Up Your Chocolate Chip Zucchini Muffins:

OIL OPTIONS: I used coconut oil in my version, but you could use olive oil as well. Note: Olive oil could lend an herbal note to the muffins. Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I don’t recommend using these oils. You can read more about that in chapter six of my e-book.
CHANGE IT UP: Replace the chocolate chips with nuts, dried fruit or blueberries to switch it up!
MAKE IT VEGAN: replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s all-purpose gluten-free mix works well.

This recipe makes 12 muffins, but feel free to double the recipe! If you make a big batch and stash a few extras in your freezer, you’ll have an on-the-go breakfast or an emergency, day-changing treat ready any time you need it.

P.S. don’t forget to TAG me on Instagram when you make these yummy muffins (or any of my recipes!)

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Elizabeth