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Chocolate Chip Zucchini Strawberry Muffins Recipe

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4 from 3 reviews

Delight in these moist and flavorful Chocolate Chip Zucchini Strawberry Muffins, combining the natural sweetness of strawberries and chocolate chips with the subtle earthiness of zucchini. Perfect as a nutritious breakfast or snack, these muffins are made with wholesome ingredients like whole wheat flour, Greek yogurt, and coconut sugar, making them a healthier twist on a classic treat.

  • Total Time: 37 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour (or 1 cup all-purpose + 1 cup whole wheat; gluten free option: cup-for-cup GF flour blend)
  • ⅓ cup coconut sugar (or granulated sugar)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Wet Ingredients

  • 1 cup grated zucchini (before squeezing out moisture)
  • 1 large egg
  • ⅓ cup avocado oil (or a neutral tasting oil)
  • 2 teaspoons vanilla bean paste
  • ¾ cup plain Greek yogurt
  • ⅔ cup unsweetened applesauce

Mix-ins

  • 1 cup small diced strawberries
  • ⅓ cup mini chocolate chips (plus extra for topping, optional)

Instructions

  1. Prepare Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Grease or line a 12-cup muffin tin with paper liners to prevent sticking.
  2. Drain Zucchini: Place the grated zucchini in the center of a paper towel or a clean dish cloth. Wrap it up tightly and press firmly to squeeze out as much moisture as possible. Set it aside while you prepare other ingredients.
  3. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until evenly combined. This ensures proper leavening and flavor distribution.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the egg, avocado oil, vanilla bean paste, plain Greek yogurt, and unsweetened applesauce together until smooth and fully combined.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until the batter comes together; avoid over mixing to keep the muffins tender. Note that the batter will be thick.
  6. Fold in Add-ins: Gently fold in the diced strawberries, drained grated zucchini, and mini chocolate chips. Be careful not to overmix to maintain a light texture and even distribution.
  7. Fill Muffin Tins and Add Topping: Spoon the batter into the prepared muffin cups, filling each to the top. Optionally, sprinkle additional mini chocolate chips on top for an extra chocolatey finish.
  8. Bake: Place the muffin tin in the preheated oven and bake for approximately 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool Down: Remove the muffins from the oven and allow them to cool for at least 15 minutes in the tin. They may seem soft initially but will firm up as they cool. For best texture, allow muffins to cool completely before serving or storing.
  10. Storage: Once cooled, store the muffins in an airtight container in the refrigerator. Consume within about 4 days for maximum freshness and flavor.

Notes

  • You can substitute the whole wheat flour with all-purpose flour or use a gluten-free flour blend for gluten-free muffins.
  • Make sure to thoroughly drain the zucchini to avoid excess moisture, which can make the muffins soggy.
  • These muffins are best enjoyed fresh but can be frozen for up to 3 months; thaw at room temperature before eating.
  • Use mini chocolate chips for even distribution; regular-sized chips can also be used but may affect texture.
  • For a dairy-free version, replace Greek yogurt with a plant-based yogurt alternative.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/chocolate-chip-zucchini-strawberry-muffins-recipe/