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.)
1 ½cupsgrated fresh zucchinia box grater works well, no need to peel
4tablespoonsunsalted buttermelted and cooled slightly
½cupchocolate chips or old-fashioned oats, plus a few more for sprinkling on tops
Preheat oven to 400 degrees F. Lightly spray a muffin tin with nonstick spray, or use paper or silicone liners.
Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.
In a large bowl, whisk together flour, baking powder, salt and cinnamon.
In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), egg, vanilla and melted butter.
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.
Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips or oats.
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.
Nutrition information is for muffins made with chocolate chips.