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Basket of six Zucchini Bread Muffins with chocolate chips, made with applesauce and set on a green and white checkered cloth.
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5 from 1 vote

Zucchini Chocolate Chip Muffins

Shredded zucchini, unsweetened applesauce, and semi-sweet chocolate chips come together in these easy, moist muffins. A hint of cinnamon gives them that cozy zucchini bread flavor, and they're ready in about 30 minutes!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 Muffins
Calories: 234kcal
Author: Keri

Ingredients

  • 2 Eggs
  • ½ cup Granulated Sugar
  • ¼ cup Canola Oil
  • ¼ cup Applesauce unsweetened
  • 1 teaspoon Vanilla
  • 1 teaspoon Cinnamon
  • ½ teaspoon Salt
  • ½ teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 1 ½ cups All-purpose Flour
  • 1 ½ cups Zucchini shredded and drained, about ½ pound
  • 1 cup Semi-Sweet Chocolate Chips

Instructions

  • Pre-heat oven to 350 degrees.
  • Spray a 12 cup muffin tin with nonstick spray, or insert paper liners. Set aside.
  • Shred the 1 ½ cups Zucchini and spread it on a paper towel. Let set until ready to use.
  • In a mixing bowl, beat the eggs with a whisk. Then add the sugar, canola oil, applesauce, and vanilla. Mix well.
  • Add the cinnamon, salt, baking soda, and baking powder. Whisk together.
  • Add the flour and stir using a rubber spatula or spoon. Mix just until combined.
  • Fold in the shredded zucchini and the chocolate chips.
  • Scoop the zucchini muffin batter into the prepared muffin tin.
  • Bake the muffin for 15 - 20 minutes. The muffins will be golden brown and a toothpick will come out clean when inserted into the middle when they are done.
  • Let cool slightly and remove the muffins from the pan. Set on a rack to finish cooling.

Notes

 
Placing the shredded zucchini on paper towels, and lightly patting it with another one helps to absorb the excess liquid.
In place of semi-sweet chocolate chips, milk chocolate or dark chocolate will work just fine. 
The muffins will stay fresh for a couple days at room temperature. If you still have any left after that, put them in the refrigerator in a covered container for a few more days. 
You can freeze these muffins for up to 3 months. 
 

Nutrition

Calories: 234kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 174mg | Potassium: 158mg | Fiber: 2g | Sugar: 15g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg