Offering a variety of veggies, fruit, protein, and yummy chocolate flavor, these Healthy Chocolate Chip Zucchini Muffins with Blueberries are a nutritious way to start the day for everyone in the family!
This post is sponsored by Nellie’s Free Range Eggs.
Chocolate Chip Zucchini Muffins
At this time of the year, we tend to have an abundance of both zucchini and blueberries, so I love to combine them in recipes, like these healthy muffins. They’re easy to make and they have a nice balance of flavor as well as nutrition—and the recipe has added protein from the eggs. To create this breakfast recipe, I partnered with Nellie’s Free Range Eggs because I love that their eggs are a high quality ingredient that are essential for me and my family.
Plus, since I know that they work with family farmers to produce quality, Certified Humane free-range eggs, I can rest assured knowing that I’m supporting hard working families to make sustainable farming viable!
Healthy Zucchini Muffins
These muffins are low in added sweeteners, but rich in vitamins and protein. Plus, the blueberries add fiber and antioxidants, and the cocoa powder and chocolate chips add plenty of flavor that the kids will enjoy.
Ingredients in These Chocolate Chip Zucchini Muffins
To make this muffin recipe you’ll need:
- all-purpose flour
- whole wheat flour
- cocoa powder
- baking powder and baking soda
- maple syrup
- Nellie’s Free Range Eggs
- melted butter
- vanilla extract
- chocolate chips
TIP: You can use fresh or frozen blueberries in this recipe. (Fun fact: Frozen fruits may maintain more nutrients as they’re frozen at the peak of freshness).
How to Make this Healthy Muffin Recipe Step by Step
Here’s a look at the simple process involved in making this recipe.
- Stir together the dry ingredients.
- Prep the zucchini.
- Add wet ingredients into the dry, stirring gently.
- Portion into a greased muffin pan.
- Let cool on a wire rack.
TIP: You can make these muffins ahead of time and then store them in the fridge or freezer and serve them on busy mornings.
How to Store Chocolate Chip Zucchini Muffins
Store in an airtight container for 3 days at room temperature or up to 5 in the fridge. (You may want to warm them slightly if serving from the fridge.) Freeze in a zip top freezer bag for up to 3 months.
Tips for Making the Best Chocolate Chip Zucchini Muffins with Blueberries
- To squeeze the grated zucchini dry, first squeeze it with your hands to get most of the moisture out. Then, spread it out on a clean kitchen towel. Roll up and press gently. It’s now ready to use!
- You can use honey instead of maple syrup if you prefer.
- Fresh or frozen blueberries work in this recipe.
- You can use mini chocolate chips or regular size.
- To make these muffins dairy-free, use canola or melted coconut oil instead of the butter,
- To make these muffins gluten-free, use cup for cup gluten-free flour blend instead of the regular flours.
Thanks so much to Nellie’s Free Range Eggs for sponsoring this post!