Chocolate Chip Zucchini Muffins

Soft and fluffy muffins loaded with zucchini and chocolate chips. A delicious snack made with wholesome ingredients. 

a chocolate chip zucchini muffin topped with flaked sea salt in front of a cooling rack of muffins.

When I have an abundance of zucchini in my garden, you’ll find me making all sorts of zucchini recipes. Waffles, fritters, bread, or simply just chopping and freezing to use in smoothies. But the one recipe I keep coming back to are these Chocolate Chip Zucchini Muffins. 

Although these muffins might not be exactly like your traditional bakery style muffins, they’re still moist, full of flavour and have a soft and fluffy texture that I just love. They have the perfect amount of sweetness (in my opinion) and the combination of almond flour and oat flour makes them more blood sugar friendly. I promise, you won’t taste the zucchini either!

These muffins also freeze really well and can make a great addition to your meal prep rotation. I hope you love them as much as I do!

a close up of chocolate chip zucchini muffins topped with flaked sea salt.

Chocolate Chip Zucchini Muffins

Recipe by Emily MaudeCourse: Snacks


Prep time


Cooking time



Soft and fluffy muffins loaded with zucchini and chocolate chips. A delicious snack made with wholesome ingredients.


  • 1 cup oat flour

  • 1 cup almond flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp sea salt

  • 1 tsp ground cinnamon

  • 1/4 tsp ground nutmeg (optional)

  • 2 eggs

  • 1 medium ripe banana, mashed

  • 1/4 cup olive oil

  • 1/4 cup maple syrup

  • 1 tsp vanilla extract

  • 2 cups shredded zucchini

  • 1/2 cup dark chocolate chips


  • Preheat oven to 350°F and line a muffin tin with liners.
  • Wrap the shredded zucchini in a clean tea towel and squeeze out any excess water. Set aside.
  • In a large mixing bowl, combine the oat flour, almond flour, baking powder, baking soda, sea salt, cinnamon and nutmeg.
  • In a medium bowl, whisk together eggs, banana, olive oil, maple syrup and vanilla. Add the zucchini and stir to combine.
  • Pour the liquid mixture into the dry and stir until just combined. Don’t overmix! Gently fold in the chocolate chips.
  • Scoop into muffin liners and top with extra chocolate chips if desired. Bake for 17-21 minutes or until a toothpick inserted into a muffin comes out clean.
  • Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to finish cooling. I love topping mine with melted coconut butter or creamy nut butter and some flakey sea salt just before serving. Enjoy!

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