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Whole Wheat Zucchini Chocolate Chips Muffins

Servings 12


  • 2 cups 230g shredded unpeeled zucchini (about 1 medium zucchini)
  • 1 medium ripe banana mashed
  • 1/4 cup 59ml melted and cooled coconut oil
  • 1/4 cup 59ml pure maple syrup
  • 1/4 cup 37.5g coconut sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs at room temperature
  • 1 tsp cinnamon powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups 192g whole wheat pastry flour
  • 1/3 cup semi-sweet chocolate chips
  • Chocolate chips to top


  • Preheat the oven to 190C.
  • Line 12-cup muffin tin with paper liners.
  • Grate the zucchini, then squeeze it to remove as much excess water as possible. Drain liquid.
  • In a large mixing bowl, mix together the banana, maple syrup, coconut sugar, coconut oil, and vanilla extract until smooth.
  • Mix the cinnamon, baking soda, baking powder, and salt into flour.
  • Add flour into wet ingredients and mix until moisten but still lumpy.
  • Fold in the zucchini and chocolate chips.
  • Divide the batter into prepared muffin cups, filling them up to 3/4 of the way.
  • Top with chocolate chips.
  • Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the muffins from the oven, let cool for 5 minutes in the pan, then transfer muffins to wire rack to cool completely.