Wholesome Zucchini Muffins

These zucchini muffins are naturally sweetened with coconut sugar and maple syrup instead of refined sugar. Moist, lightly sweet, and packed with fresh zucchini, they’re perfect for a wholesome breakfast or snack.

Feel-Good Zucchini Muffins

Guys, I am obsessed with these zucchini muffins! They're muffin perfection - sweet but not too sweet, moist but not dense, and packed with melty oozing chocolate.

I wanted a guilt-free zucchini muffin so I swapped white sugar with maple syrup and coconut sugar - my favorite pair!

You won't even be able to tell these zucchini muffins are made with wholesome ingredients! They're just TOO good. Even my pickiest kiddo liked them!

Key Ingredients

• Coconut sugar - A less processed option than white sugar, I've grown to love the caramel-like flavor of coconut sugar.
• Maple syrup - Be sure to use 100% maple syrup, not pancake syrup which is really just corn syrup!
• Coconut oil - You can find this at any well-stocked grocery store near the other oils. I use refined coconut oil because it has a neutral flavor.
• Greek yogurt - This keeps the muffins nice and moist, plus it adds a little bit of protein.
• Gluten-free flour - I used Bob's Red Mill's 1 to 1 Gluten Free Baking Flour. I highly recommend it if you avoid gluten. You can find it at Target, Walmart, or on Amazon.
• Zucchini - Bigger isn't always better when it comes to produce! Smaller produce typically has a better and sweeter flavor.
• Chocolate chips - I used dark chocolate chips, but milk or semi-sweet work great too! My favorite brand is Ghirardelli's bittersweet chocolate chips.

Instructions

This is a super simple, one-bowl situation! Just mix, scoop, and bake. For those who like a bit more guidance, here's what you need to do:

• Mix the coconut sugar, maple syrup, and coconut oil. It will stay separated at first, but then it will emulsify and get silky smooth.
• Stir in the greek yogurt and egg.

• Add the dry ingredients until a batter forms. The consistency should be similar to pancake batter - thick but not too thick.
• Add the shredded zucchini. There's no need to squeeze out the excess moisture. Stir in the chocolate chips.

• Scoop the mixture into a greased muffin tin. You should fill the holes all the way to the top with 6 muffins total.
• Bake the muffins for 25 minutes. The tops should rise up nicely and turn golden brown.

Expert Tips

• Zucchini is mostly water so it shreds very easily! I just used a handheld cheese shredder. Avoid the tiny holes.
• Don't pack the zucchini in the measuring cup. You don't need to press it firmly into the cup. Just loosely pack it into the cup so you don't get too much.
• Bake the muffins until the tops bounce back and a toothpick comes out clean - about 25 minutes.

Storage

• Let the muffins cool completely before you store them! Don't try to store warm muffins or they will condensate and perish quickly.
• Once the muffins are cool, transfer them to a zip-top bag or airtight container. They will last for up to 3 days on the counter.
• Zucchini muffins are freezer-friendly too! Put them in a freezer bag or container and freeze for up to 3 months. You can thaw them on the counter or in the microwave.

More Muffin Recipes

• Paleo Pumpkin Muffins
• Almond Flour Banana Muffins
• Zucchini Bread
• Gluten Free Zucchini Bread