Healthy Zucchini Muffins

healthy_Zucchini_muffins

Healthy Zucchini Muffins With Chocolate Chips

Moist and delicious, these healthy zucchini muffins are made with whole wheat flour and sweetened naturally with honey and a touch of brown sugar.  Add chocolate chips for a little extra oomph. 

Zucchini is plentiful and in-season in the summer.  It’s the perfect time to make zucchini muffins and bread to celebrate the season. 

I’ve made my mom’s zucchini bread recipe for years and it is delicious and decadent, but with 2 cups of sugar, processed oil, and white flour – it’s definitely a dessert option, even with 2 cups of grated zucchini in the mix.  I was determined to find or create a healthier recipe that stays moist, uses natural sweeteners rather than white sugar, and that the kids would love as much as their grandma’s recipe. 

Sneaking in the chocolate chips may be what won them over – but I didn’t tell them it’s a healthier zucchini muffin recipe, only that I added chocolate chips to their favorite zucchini bread! 😉

In lieu of the 2 cups of sugar that my mom’s recipe calls for, I replaced it with smashed banana, honey, and brown sugar.  The muffins turned out moist and delicious and no one noticed the missing white sugar! 

I didn’t really have to make any alterations for high altitude, the muffins rose perfectly even with the whole wheat flour.  

Ingredients

The muffins are made with whole wheat flour and natural sweeteners.  The whole wheat flour definitely gives them a nuttiness and heartiness that all-purpose flour would not.  If you want a softer and fluffier crumb, you can use white whole wheat flour.  

  • 2 cups grated zucchini 
  • 1/ cup mashed banana (1 medium banana)
  • 1/3 cup oil (coconut, sunflower, canola or light olive oil)
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chocolate chips

If you want – you can replace the chocolate chips with blueberries.  I’ve done that several times and they are even more moist and delicious. 

How to Make Healthy High Altitude Zucchini Muffins

These come together in one bowl – so easier clean up!

Preheat the oven to 375° F.  Spray muffin tin or line with paper liner cups. 

Grate the zucchini and squeeze out excess moisture. 

In a large mixing bowl, combine the banana, oil, honey, brown sugar,  and eggs and beat until smooth. 

Add the flour, cinnamon, baking soda, baking powder, and salt in the same bowl and beat to incorporate.  Do not overmix. 

Add the grated zucchini and chocolate chips and stir to mix. 

Fill the muffin cups 3/4 of the way full.

Bake for 20 to 25 minutes. 

Let cool for 5 minutes in the pan, then place onto a wire rack to cool completely. 

healthy_Zucchini_muffins_With_Chocolate_Chips

healthy_Zucchini_muffins

Healthy Zucchini Muffins With Chocolate Chips

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Course: Breakfast
Cuisine: American
Keyword: Healthy Zucchini Muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Calories:
Author: Eva Fry

Ingredients

  • 2 cups grated zucchini
  • 1/ cup mashed banana 1 medium banana
  • 1/3 cup oil coconut, sunflower, canola or light olive oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/3 cup chocolate chips

Instructions

  • Preheat the oven to 375° F.  Spray muffin tin or line with paper liner cups.
  • Grate the zucchini and squeeze out excess moisture.
  • In a large mixing bowl, combine the banana, oil, honey, brown sugar,  and eggs and beat until smooth.
  • Add the flour, cinnamon, baking soda, baking powder, and salt in the same bowl and beat to incorporate.  Do not overmix.
  • Add the grated zucchini and chocolate chips and stir to mix.
  • Fill the muffin cups 3/4 of the way full.
  • Bake for 20 to 25 minutes.
  • Let cool for 5 minutes in the pan, then place onto a wire rack to cool completely.

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Blueberry Zucchini Bread Pancakes

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Zucchini Frittata

 

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