Name: Chocolate Chip Zucchini Strawberry Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups white whole wheat flour; ⅓ cup coconut sugar (or granulated sugar); 1 teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ teaspoon cinnamon; 1 cup grated zucchini (measured before squeezing out moisture); 1 cup diced strawberries; 1 large egg; ⅓ cup avocado oil (or melted coconut oil or butter); 2 teaspoons vanilla extract; ¾ cup plain yogurt; ⅔ cup unsweetened applesauce (can substitute with ripe mashed banana); ⅓ cup chocolate chips (plus extra for topping, optional)

Jump to Recipe· 4.3 from 257 reviews

If you are on the hunt for a delightful yet wholesome treat, look no further than this Chocolate Chip Zucchini Strawberry Muffins Recipe. Bursting with juicy strawberries, fresh zucchini, and melty chocolate chips, these muffins combine the best flavors of spring and summer in every bite. The use of white whole wheat flour makes them a bit healthier without sacrificing texture or taste, providing a soft crumb with just the right amount of sweetness. Whether for breakfast, a snack, or a guilt-free dessert, these muffins are an absolute crowd-pleaser that you’ll want to bake time and again.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface, filled with a thick, light brown batter base. On top of the batter, there are three distinct piles: finely chopped bright red strawberries at the top, small dark brown chocolate chips to the right, and shredded pale green zucchini at the bottom. A bright yellow spatula rests inside the bowl, its handle angled toward the bottom-left corner. The mixture layers are clearly separated, showing a colorful contrast between the batter, fruit, chips, and vegetable. Photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this recipe is refreshingly simple, yet each one plays a vital role in making these muffins sing. From the tender zucchini that keeps the muffins moist to the burst of strawberry sweetness, every component balances flavor and texture beautifully.

1 cup grated zucchini: Provides moisture and a subtle veggie sweetness, grated before squeezing out excess water.
2 cups white whole wheat flour: Adds a nutty flavor and wholesome texture while keeping the muffins tender.
⅓ cup coconut sugar: Offers natural sweetness with a slight caramel note, a great alternative to refined sugar.
1 teaspoon baking powder: Helps the muffins rise to a perfect fluffy consistency.
½ teaspoon baking soda: Works alongside the baking powder for lightness and to balance acidity.
½ teaspoon salt: Enhances all the flavors to make every bite pop.
½ teaspoon cinnamon: Warm spice that complements the strawberries and chocolate beautifully.
1 large egg: Binds everything together and adds richness to the batter.
⅓ cup avocado oil: Keeps the muffins moist without overpowering the other flavors (can substitute with melted coconut oil or butter).
2 teaspoons vanilla extract: Adds a lovely aromatic sweetness that ties the ingredients together.
¾ cup plain yogurt: Adds tang and moisture, keeping the muffins tender and soft.
⅔ cup unsweetened applesauce: Acts as a natural sweetener and adds moisture; mashed ripe banana can work as a substitute.
1 cup diced strawberries: Fresh fruit chunks that add juicy bursts of flavor throughout.
⅓ cup chocolate chips: The perfect little pockets of melted chocolate that make these muffins irresistibly decadent.

How to Make Chocolate Chip Zucchini Strawberry Muffins Recipe

Step 1: Preheat and Prepare

Start by preheating your oven to 375°F. Grease a 12-cup muffin tin well or line it with paper liners to make for easy removal later. Preparation at this stage ensures your muffins bake evenly and come out effortlessly.

Step 2: Drain the Zucchini

Place your grated zucchini in the center of a clean dish towel or paper towel. Wrap it up tightly and press to squeeze out as much moisture as possible. This step is crucial to keep your muffins from getting soggy while still enjoying that fresh zucchini flavor.

Step 3: Combine Dry Ingredients

In a large bowl, whisk together white whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. This dry mix forms the base flavor profile and leavening agents that give the muffins their rise.

Step 4: Mix Wet Ingredients

In a separate medium bowl, whisk the egg, avocado oil, vanilla extract, plain yogurt, and applesauce until fully combined. These wet ingredients add moisture and richness that contribute to a tender muffin crumb.

Step 5: Bring It All Together

Pour your wet ingredients into the dry and gently stir until just combined—remember, over-mixing can make muffins tough. The batter will be thick and hearty, which is exactly how you want it.

Step 6: Fold in the Good Stuff

Carefully fold in your diced strawberries, drained zucchini, and chocolate chips. These add-ins give the muffins their signature flavor and delightful texture. Again, stir gently to keep the batter light.

Step 7: Bake to Perfection

Divide the batter evenly into the prepared muffin tin, filling each cup all the way to the top for a nice dome. Optional: sprinkle extra chocolate chips on top for a luxe finish. Bake for 22 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool Before Enjoying

Once baked, allow the muffins to cool in the tin for about 15 minutes before transferring to a wire rack. They’ll firm up as they cool, so patience here pays off with perfect texture.

How to Serve Chocolate Chip Zucchini Strawberry Muffins Recipe

The image shows a metal muffin tray with twelve white paper liners filled with a light brown batter mixed with red and green bits, topped with small dark chocolate chips scattered unevenly on each portion. The batter looks thick and textured, reaching near the top edges of the liners. The tray sits on a white marbled surface, and the overall look is bright with natural light highlighting the uneven scooping of the batter. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Serve these muffins with a dusting of powdered sugar or a light spread of softened butter for an extra touch of indulgence. Fresh strawberry slices or a drizzle of honey make lovely natural accompaniments that enhance the fruity notes.

Side Dishes

Pair your muffins with a hot cup of coffee or tea for breakfast or afternoon snack time bliss. A side of Greek yogurt or cottage cheese adds protein and balances the sweetness nicely.

Creative Ways to Present

Make a charming brunch platter by arranging these muffins with fresh berries, nuts, and a few herb sprigs like mint or basil for color. They also work wonderfully as part of a picnic spread or packed in lunchboxes for a surprise treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Chocolate Chip Zucchini Strawberry Muffins Recipe in an airtight container in the refrigerator. They’ll stay fresh for up to four days, making them a convenient, ready-to-eat option throughout the week.

Freezing

These muffins freeze beautifully! Wrap them individually in plastic wrap or place them in a zip-top freezer bag. Stored this way, they keep well for up to three months. Perfect for making ahead or saving for a rainy day.

Reheating

To enjoy a warm muffin, simply microwave for 20 to 30 seconds or heat in a toaster oven until warmed through. Reheating brings back that freshly-baked softness and lets the chocolate chips melt slightly again for pure comfort.

FAQs

Can I use regular all-purpose flour instead of white whole wheat?

Yes, all-purpose flour can be used, but the texture might be less hearty and the flavor less nutty. White whole wheat adds a lovely depth and nutrition boost that complements the zucchini and strawberries perfectly.

What if I don’t have fresh strawberries?

You can substitute frozen strawberries, but be sure to thaw and drain them well to avoid adding too much moisture. Alternatively, raspberries or blueberries also work nicely for a different fruit twist.

Can I make this recipe vegan?

Absolutely! Replace the egg with a flax or chia egg and use plant-based yogurt and oil alternatives. Just keep in mind the texture might vary slightly, but the flavor will remain delicious.

How do I prevent the muffins from being too watery?

Draining the zucchini thoroughly is key to preventing soggy muffins. Press as much moisture out as possible before folding it into the batter.

Can I add nuts to this Chocolate Chip Zucchini Strawberry Muffins Recipe?

Yes, chopped walnuts or pecans make a wonderful crunchy addition. Add about ½ cup folded in with the strawberries and chocolate chips for an extra layer of texture and flavor.

Final Thoughts

There is something truly special about these Chocolate Chip Zucchini Strawberry Muffins Recipe that fills your kitchen with warmth and your taste buds with joy. They’re easy enough to whip up on a weekday morning but impressive enough to share with friends and family. So, gather those simple ingredients and treat yourself to muffins that taste like a hug in every bite. You’ll be amazed at how quickly these disappear once you share them around!