Banana bread + zucchini bread + chocolate – added sugar. Sounds kinda too good to be true. Enter stage right- zucchini bread muffins, mixed with walnuts or chocolate chips, these are so delicious and moist and fulfill all the cravings without regret.
These muffins are moist, flavorful, sweet, and all without added sugar. By using applesauce and honey, you replace the need for refined sugar and high-fat content. I prefer to add butter for that extra rich flavor, but you can substitute melted coconut oil just as easily.
Turns out you can have your cake and eat it too with these chocolate chip zucchini bread muffins. All flavor, no guilt, AND you can eat ’em for breakfast.
If I use butter, I prefer to use butter from grass-fed cows. The taste is so much richer- you can really tell a difference in your cooking. My favorite is Kerrygold hands down, and I can find it at Aldi or my local grocery store.
Chocolate Chip Zucchini Bread Muffins
Equipment
- muffin tins
Ingredients
- 1 1/2 c shredded zucchini about 2 small zucchini
- 1 ripe banana
- 1 egg
- 1 c apple sauce unsweetened
- 2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 c honey
- 1/4 c melted butter can use melted coconut oil
- 1 1/2 c flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 c mini chocolate chips
- 1/2 c chopped walnuts
Instructions
- Preheat oven to 350
- Shred the zucchini and remove excess water*. Add banana to the bowl and mash. Whisk in egg, vanilla, applesauce, almond extract, honey, and melted butter
- In a separate bowl, combine flour, salt, baking soda, baking powder, nutmeg, and cinnamon
- Slowly mix in the dry ingredients to the wet, just until the flour is mixed in. Fold in chocolate chips and walnuts
- Spray a muffin tin with nonstick spray and fill each cup about 3/4 full
- Bake for 20 minutes or until a toothpick comes out clean
Notes
Fuel your morning with my loaded chocolate peanut butter oats too!
