Healthy Zucchini Muffins (Chocolate Chip or Oat)

If you love fresh zucchini then these Healthy Zucchini Muffins (Chocolate Chip or Oat) are for you! They’re soft, tender and have an amazing flavor thanks to buttermilk in the batter. (If you don’t have buttermilk on hand, I’ve made a recipe note about how to make your own.)

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

If I had to choose a favorite summer vegetable, zucchini might be it. There’s just so much you can do with fresh zucchini. You can grill it, saute it or roast it. You can spiralize it into zucchini noodles for a lighter alternative to pasta. You can even stuff it with sauce and cheese and call it dinner, or add it to breads, breakfast cookies and muffins… which is obviously what I did here!

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

When you add zucchini to baked goods like these muffins, you can’t taste the zucchini in the finished product (at least I can’t). You know it’s there because you see the colorful bits of green, but all you taste is a light, tender muffin.

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

I made these muffins two ways – I added dark chocolate chips to half of them and oats to the other half. I adored both muffins, especially warm from the oven. The chocolate chip variety were a favorite with the kids, for obvious reasons. 🙂

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

Tips for making these healthy zucchini muffins:

  • Use a gentle hand when mixing the batter. Using a rubber spatula, mix the wet ingredients into the dry until not quite incorporated. Then add the zucchini and chocolate chips or oats and mix a few more strokes.
  • This is my favorite nonstick muffin pan. A quick spray with olive oil baking spray and no muffin liners are needed. (If you prefer to use liners, I love these silicone ones.) A large scoop makes portioning your muffins quick and easy.
  • You can also make mini muffins. They will take about 10-12 minutes to bake.
  • The buttermilk is key for adding another layer of flavor to these muffins. You can make your own by squeezing half a lemon into a liquid measuring cup and then filling with milk to the 1 cup line. Or, add 1 tablespoon white vinegar to a measuring cup and then fill with milk to make 1 cup. Stir gently.

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

Healthy Zucchini Muffins, made with chocolate chips or oats. Buttermilk adds amazing flavor and makes these muffins so tender! | www.kristineskitchenblog.com

Healthy Zucchini Muffins (Chocolate Chip or Oat)

If you love fresh zucchini then these Healthy Zucchini Muffins (Chocolate Chip or Oat) are for you! They’re soft, tender and have an amazing flavor thanks to buttermilk in the batter. (If you don’t have buttermilk on hand, I’ve made a recipe note about how to make your own.)

Ingredients:

  • 1 ½ cups grated fresh zucchini (a box grater works well, no need to peel)
  • 1 ¾ cups white whole wheat flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk*
  • 1/3 cup honey or pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons unsalted butter, melted and cooled slightly
  • ½ cup chocolate chips or old-fashioned oats, plus a few more for sprinkling on tops

Directions:

  1. Preheat oven to 400 degrees F. Lightly spray a muffin tin with nonstick spray, or use paper or silicone liners.
  2. Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.
  3. In a large bowl, whisk together flour, baking powder, salt and cinnamon.
  4. In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), egg, vanilla and melted butter.
  5. Pour the wet ingredients into the dry and mix gently with a rubber spatula until not quite combined. Gently fold in the zucchini and chocolate chips or oats.
  6. Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips or oats.
  7. Bake at 400 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 10-12 minutes, until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack.

*You can make your own buttermilk by placing 1-2 tablespoons fresh lemon juice (or 1 tablespoon white vinegar) in a liquid measuring cup and then filling to the 1 cup line with milk (whole milk is best). Let stand for 5 minutes before using.

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