With an easy method (no squeezing the zucchini required!) and super moist results, these healthy Zucchini Muffins are a yummy breakfast or snack (that you'll enjoy too!). They happen to be vegan and they store well for days.
Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin.
Add the zucchini to the bowl of a food processor and process until well grated, about 30 seconds.
Add the rest of the ingredients, except the flour and chocolate chips, and process for about 30 seconds.
Add the flour and chocolate chips, if using, and pulse to just combine. (The batter will be thick.)
Divide batter among the prepared muffin tin, using a heaping tablespoon batter per muffin cup, and bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
Remove from oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or store for later.
Notes
Store any leftovers in the fridge in an airtight container for up to 3 days or in the freezer for up to 3 months. Warm slightly, if desired, before serving.
To make these gluten-free: Use cup-for-cup gluten-free flour blend in place of the whole wheat flour and certified gluten-free rolled oats.
Dice these to serve to babies or 1-year-olds to ensure they are easy to chew.
Serve plain, topped with butter or nut/seed butter, jam, or a little applesauce.