Get ready to fall in love with these delightful and easy chocolate chip zucchini strawberry muffins! They’re just the right amount of sweetness, made with white whole wheat flour, grated zucchini, fresh diced strawberries, and a sprinkle of chocolate chips. Ready in just 22 minutes, they make for a healthier dessert or a wholesome snack to enjoy anytime.
DO YOU NEED TO PEEL ZUCCHINI FOR MUFFINS?
Peeling zucchini is optional! The skin is thin, tender, and completely edible, so I often skip this step to save time. However, if you have a picky eater who might be put off by green bits in their banana muffins, peeling the zucchini can help make it less noticeable in the final product.
HOW SMALL SHOULD I CUT THE STRAWBERRIES FOR THESE MUFFINS?
A small dice works best for strawberries in this recipe. If you cut them into larger chunks, those pieces will also be larger in your muffins. Since strawberries contain a lot of moisture, bigger pieces can create mushy pockets in the muffins. So, it’s worth the effort to dice them small!
HOW DO YOU SQUEEZE ZUCCHINI DRY?
Start by grating the zucchini. Next, place the grated zucchini in the center of a paper towel or a clean dish towel. Wrap the towel around the zucchini and press down firmly to extract the moisture. Flip the towel over and press down again. Once you’ve done this, the zucchini should be adequately dried and ready to mix into your batter for the strawberry muffins.
INGREDIENTS
For 1x batch
- 1 cup grated zucchini
- 2 cups white whole wheat flour
- ⅓ cup coconut sugar (or granulated sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 large egg
- ⅓ cup avocado oil (or melted coconut oil or butter)
- 2 teaspoons vanilla extract
- ¾ cup plain yogurt
- ⅔ cup unsweetened applesauce (can substitute ripe mashed banana)
- 1 cup diced strawberries
- ⅓ cup chocolate chips
INSTRUCTIONS
- Preheat the oven to 375°F and grease or line a 12-cup muffin tin.
- Place the grated zucchini in the center of a paper towel or clean dish towel. Wrap it up and press to remove as much moisture as possible. Set aside.
- In a large bowl, whisk together the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a medium bowl, whisk the egg, oil, vanilla extract, yogurt, and applesauce until well combined. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined, being careful not to overmix. The batter will be thick.
- Gently fold in the strawberries, drained zucchini, and chocolate chips. Avoid overmixing.
- Portion the batter into the prepared muffin tins, filling each cup to the top. If desired, sprinkle additional chocolate chips on top.
- Bake for 22 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove from the oven and let cool for at least 15 minutes before enjoying. If they seem soft, they will firm up as they cool. For best results, allow them to cool completely.
- Store any leftover muffins in an airtight container in the refrigerator for about 4 days.
NUTRITIONAL INFORMATION (PER MUFFIN)
- Calories: 185 kcal
- Carbohydrates: 24 g
- Protein: 5 g
- Fat: 8 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 4 g
- Trans Fat: 1 g
- Cholesterol: 18 mg
- Sodium: 220 mg
- Potassium: 85 mg
- Fiber: 3 g
- Sugar: 8 g
- Vitamin A: 60 IU
- Vitamin C: 9 mg
- Calcium: 72 mg
- Iron: 1 mg
