If you like vegetables zucchini is a must in your diet and can even be used to make delicious bread muffins. This healthy and simple recipe is quite easy and quick to make. These delicious, light muffins are suitable for kids, adults, and everyone else. They are created with wholesome ingredients. You will feel energized and healthy after eating these since they are created with whole grains and naturally sweetened. They taste like a delicacy that you'll look forward to eating in the morning or in the middle of the day since they are soft, softly flavored, and loaded with chocolate chips. Make a quadruple batch of muffins and freeze them if you have as much zucchini as we do. Maybe later this winter, when wonderful zucchini is hard to come by and you really miss it (I know that's hard to fathom). 
I consider myself to be a muffin expert (see: Chocolate Zucchini Muffins, Banana Oatmeal Muffins, Applesauce Muffins, Healthy Blueberry Muffins, ALL OF THESE HEALTHY MUFFINS), as well as a zucchini baked good expert (see: Zucchini Banana Bread, Paleo Zucchini Bread, etc.), so making whatever I can with zucchini is something I enjoy doing. Here we are, after several test batches! THE BEST ZUCCHINI MUFFINS EVER, HEALTHY. This dish has hundreds of positive reader ratings and is one that I often make. I am reposting it today to wrap out Zucchini Week in the hopes that you would watch it (and submit another video!). OR, if you've previously tried some, you'll remember how much you like it and place an order for more soon. The Healthiest Zucchini Muffin Recipe To make these healthy zucchini muffins, pantry essentials and fresh fruit are used. The main components you'll need to make this recipe are listed below. 100 percent whole wheat flour. Due to their high protein and fiber content and their use of just whole grains, these muffins will keep you fuller for a longer amount of time. 
Because of its delicate flavor, I prefer white whole wheat flour. Honey. to provide moisture and natural sweetness. made with coconut sugar (or light brown sugar). to give the muffins a lighter texture and structure. Most supermarkets carry coconut sugar, and you can also buy it online. Baking Powder with Baking Soda to complement the stunning, tall domes atop the muffins. the coconut oil obtained from them. If preferred, you may use mild olive oil. The following is what distinguishes this recipe for healthy zucchini muffins. Along with the shredded zucchini, this dish also includes mashed ripe banana! Using mashed banana in the recipe enables us to limit the quantity of sugar and fat while still getting outstanding results since it is sweet and moist. In contrast to other healthy muffin recipes you've tried, these muffins are neither rubbery or gummy. They are tall, soft, and fluffy. In fact, I doubt you'll even be aware that you're eating well! Components of Healthy Zucchini Muffins There is a rift due to the components in our healthy zucchini muffins. 
Small chocolate pieces are my particular preference. There are little chunks of zucchini in each piece, which I like when chocolate and zucchini are combined. Berry blueberry are Ben's favourite fruit. Fresh or frozen blueberries may be eaten. (Thawing frozen foods is not required.) Walnuts. Since we are in agreement, walnuts are usually included. This dish is just as delicious without the chocolate, almonds, and other ingredients. Pick the path that works best for your family! Alternatives to Zucchini Muffins in the Diet Vegan zucchini muffins Instead of baking my vegan zucchini bread as bread, I would advise doing it as muffins. If you'd want to play around with this muffin recipe, you may swap out the honey for maple syrup and the conventional eggs with flaxseed ones. One reader reported success with one flaxegg and one baking soda egg (1 tablespoon flaxseed meal and 3 tablespoons water; let gel for 5 minutes), but I haven't personally tested it (combine 1 teaspoon of baking soda with 1 tablespoon of white or apple cider vinegar). Pancakes Free Of Gluten Replace the white whole wheat flour with this gluten-free 1:1 baking flour. muffins made with zucchini and oats. Oatmeal hasn't been added by me, but many others have with good success. Please read the remarks. There are many tips and recommendations for modifying this zucchini muffin recipe. 
Zucchini Grated for Muffins The following advice will help you make your healthy zucchini muffins as tasty and wholesome as possible: To make zucchini muffins, you don't need to peel your zucchini. The peel is thin, fragile, and packed of nutrients. You won't be able to taste it. Simply wash, trim, and shred the zucchini without peeling it. A box grater or a coarse plane-style grater like this one is what I like to use to shred zucchini. repeatedly blot and squeeze. Every baked zucchini recipe calls for pressing the shredded zucchini to extract as much moisture as possible. On a bed of paper towels, spread out the zucchini shreds. Apply as much pressure as you can while repeating the process until the majority of the moisture has been drawn out. Keeping Healthy Zucchini Muffins in Storage These wholesome zucchini muffins freeze well. Make a large quantity and save some extras in the freezer for a quick breakfast on the run or a miraculous treat in an emergency! 
Zucchini bread muffins For advice on how to keep muffins and other fast breads, see my page on the subject. Ingredients
- 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
- 1/2 cup mashed ripe banana about 1 medium/large or 4 ounces
- 1/4 cup coconut oil melted and cooled, very light olive oil, or canola oil
- 1/4 cup honey
- 1/4 cup brown sugar light or dark
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder I recommend aluminum free
- 1/2 teaspoon kosher salt
- 2 cups white whole wheat flour
- 1/3 cup semi-sweet chocolate chips mini or regular (I used mini)
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.
- Grate the zucchini, then throughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
- In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
- Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.
- Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).