Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins make a great breakfast paired with some almond butter, Greek yogurt or hard-boiled eggs. Made with wholesome ingredients like whole wheat flour, zucchini, Greek yogurt, and pumpkin puree, these muffins are a much more nutritious alternative to your typical store-bought or pre-packaged muffin.

  • Author: Pam Fullenweider
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast


  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1/3 cup canola oil
  • 1/3 cup maple syrup
  • 2 eggs
  • 1/2 cup plain 2% Greek yogurt
  • 1/2 cup pumpkin puree
  • 2 teaspoon vanilla extract
  • 1 1/2 cup shredded zucchini (about 1 medium zucchini)
  • 1/2 cup dark chocolate chips


  1. Preheat oven to 400°F and grease a muffin tin with cooking spray
  2. Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
  3. Combine the oil, maple syrup, eggs, yogurt, pumpkin, and vanilla in a separate mixing bowl. Mix well.
  4. Pour the wet ingredients into the dry and mix gently with a spatula until just combined.
  5. Gently fold in the zucchini and chocolate chips into the batter.
  6. Divide the batter evenly among the 12 muffin cups and bake for about 20 minutes, or until they are golden brown and a toothpick is inserted and comes out clean.
  7. Allow muffins to cool slightly before removing from pan. Enjoy!


Store at room temperature for up to 2 days, refrigerated up to 5 days, or frozen for up to 3 months.

Keywords: zucchini, chocolate, muffin, breakfast