How to Make Easy Chocolate Chip Zucchini Muffins

Since starting my “clean eating” habit, I’ve been craving my favorite treat – muffins. To ensure my foods are “clean,” I eat simple, whole food and avoid processed artificial ingredients.

That basically eliminates any store-bought muffins that I used to get.

Thanks to Pinterest, I found this chocolate chip zucchini muffin recipe.

They are as “clean” as they come and are absolutely to die for. Over time, I have modified the recipe to my personal preference.

How to Make Chocolate Chip Zucchini Muffins


  • 1 zucchini (medium size)
  • 1 ½ cups whole wheat white flour
  • ½ cup dairy, soy, and nut-free mini chocolate chips
  • ½ cup raw sugar (Turbinado sugar)
  • 1 egg
  • 1 cup of unsweetened applesauce
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • ¼ cup unsweetened almond milk (plain or vanilla)
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice


  1. Preheat the oven to 350° F.
  2. Coat a muffin tin with non-stick spray.
  3. In a mixing bowl, beat the egg and mix in the coconut oil, apple sauce, vanilla extract, milk, and lemon juice.
  4. Add dry ingredients into the mixture one by one while mixing.
  5. Shred the zucchini and add to the batter.
  6. Mix the ingredients well and pour into the non-stick muffin tin 2/3 of the way.
  7. Bake in the oven for 15-20 minutes.


You can keep these muffins in the fridge for a few days or freeze them. Every time you want to treat yourself, pop one of those in the microwave for a couple of minutes.

The zucchini makes the muffin really moist, and the chocolate chips give a hint of sweetness without being too sweet. They are my go-to “clean” treat without feeling guilty.

I hope you enjoy these chocolate zucchini muffins as much as I do! Let me know what you think in the comments below.

Happy baking, mamas!

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