These healthy chocolate chip zucchini muffins are an easy, one-bowl recipe. Made with applesauce, yogurt and whole wheat flour, your family will love them!
Keyword baking, breakfast, healthy
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Kristy Richardson
½cupplain Greek yogurt
1 ½teaspoonsvanilla extract
1 ½cupswhole wheat flour
Preheat the oven to 350 degrees. Prepare a muffin pan by greasing the cups with nonstick cooking spray or lining each cup with paper liners.
Rinse your zucchini well and pat dry. Shred the zucchini using a food processor or hand grater. Dry the shredded zucchini well with either a clean kitchen towel or several paper towels.
Combine the unsweetened applesauce, brown sugar, egg, Greek yogurt and vanilla extract in a large bowl. Using a silicone spatula, spoon or whisk, stir until combined well.
Add the flour, baking powder, baking soda, salt, and cinnamon to the bowl. Stir until just combined.
Add the zucchini and stir to mix with your silicone spatula, spoon or whisk.
Spoon the batter into the muffin tin, filling each cup 2/3 of the way full. Top each muffin with three chocolate chips… or a sprinkle!
Bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center of the muffin.
Allow muffins to cool in the pan for about 10 minutes. Remove muffins to a wire cooling rack to cool completely. Enjoy!
Check your muffins with a toothpick to make sure they have cooked all the way through. Insert a toothpick into the center of the muffin taking care to avoid the chocolate chips. If the toothpick comes out clean without any batter, your muffins are ready!