One Bowl Healthy Zucchini Chocolate Chip Muffins Recipe
These One Bowl Healthy Zucchini Chocolate Chip Muffins are a deliciously moist and wholesome treat made with shredded zucchini, whole wheat flour, Greek yogurt, and semi-sweet chocolate chips. With minimal ingredients and simple prep, they’re perfect for breakfast or a nutritious snack that satisfies your sweet tooth without guilt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1 medium zucchini (shredded)
- 1/3 cup unsweetened applesauce (homemade applesauce can also be used)
- 1/3 cup brown sugar
- 1 large egg
- ½ cup plain Greek yogurt
- 1 ½ teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Add-ins
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease the muffin cups with nonstick cooking spray or line them with paper liners to prevent sticking.
- Prepare Zucchini: Rinse the zucchini thoroughly and pat dry. Shred it finely using a food processor or hand grater. Then, dry the shredded zucchini well using a clean kitchen towel or several paper towels to remove excess moisture.
- Mix Wet Ingredients: In a large mixing bowl, combine the unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract. Use a silicone spatula, spoon, or whisk to mix until all the ingredients are well incorporated.
- Add Dry Ingredients and Fold in Zucchini: Add the whole wheat flour, baking powder, baking soda, salt, and cinnamon to the wet mixture. Stir gently until just combined. Fold in the shredded zucchini carefully with your spatula or spoon until evenly distributed.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle or top each muffin with three semi-sweet chocolate chips for added sweetness.
- Bake: Bake the muffins in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool and Serve: Allow the muffins to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before enjoying.
Notes
- Ensure to dry the shredded zucchini well to prevent excess moisture from making the muffins soggy.
- You can substitute unsweetened applesauce with homemade applesauce for a more natural flavor.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- Use paper liners for easy cleanup and removal of muffins.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
