Description
Tender Chocolate Chip Zucchini Strawberry Muffins made with white whole wheat flour, Greek yogurt, applesauce, grated zucchini, fresh strawberries, and mini chocolate chips. They make an easy breakfast, lunch-box treat, or wholesome afternoon snack.
Ingredients
Scale
- 1 cup grated zucchini, measured before squeezing out
- 2 cups white whole wheat flour
- 1/3 cup coconut sugar or granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1/3 cup avocado oil or another neutral-tasting oil
- 2 teaspoons vanilla extract
- 3/4 cup plain Greek yogurt
- 2/3 cup unsweetened applesauce
- 1 cup strawberries, diced small
- 1/3 cup mini chocolate chips, plus more for topping if desired
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan or line it with paper liners.
- Place the grated zucchini in the center of a clean kitchen towel or several sturdy paper towels. Gather the edges and squeeze firmly to remove as much moisture as possible.
- Whisk the flour, coconut sugar, baking powder, baking soda, salt, and cinnamon together in a large bowl.
- Whisk the egg, avocado oil, vanilla extract, Greek yogurt, and applesauce together in a separate medium bowl until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until only a few dry streaks remain.
- Fold in the squeezed zucchini, diced strawberries, and mini chocolate chips. Stop mixing as soon as the ingredients look evenly distributed.
- Divide the thick batter evenly among the 12 prepared muffin cups, filling each cup close to the top. Add extra chocolate chips if desired.
- Bake on the center rack for 22 minutes, or until the tops spring back lightly and a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 15 minutes. Transfer them to a wire rack and cool completely before serving or storing.
Notes
- Measure the grated zucchini before squeezing out its moisture.
- Cut the strawberries into small pieces so they distribute evenly and create fewer wet pockets.
- Do not overmix the batter, since excessive stirring can make the muffins dense.
- For gluten-free muffins, use a cup-for-cup gluten-free flour blend that contains xanthan gum.
- Store fully cooled muffins in an airtight container in the refrigerator for up to four days.
- Freeze individually wrapped muffins in a freezer-safe bag for up to three months.
- Nutrition information represents an estimate per muffin and may vary by ingredient brand.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 8
- Sodium: 220
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 1
- Carbohydrates: 24
- Fiber: 3
- Protein: 5
- Cholesterol: 18