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Healthy chocolate cherry zucchini muffins with just a touch of sweetness

Chocolate Cherry Zucchini Muffins

Course Breakfast
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 16 muffins


  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup honey
  • 1/2 cup buttermilk*
  • 1/2 cup oil
  • 1/2 tsp vanilla
  • 1 1/2 cups zucchini, shredded and patted dry
  • 1/2 cup old fashioned oats
  • 1/3 cup cherries, pitted and chopped
  • 1/2 cup chocolate chips


  1. Preheat oven to 375 degrees Fahrenheit. Prepare muffin tins with muffin liners. This recipe yields about 16 muffins.

  2. Whisk flour, baking powder, baking soda, cinnamon, and salt together in a medium sized bowl. Set aside.

  3. In a separate bowl, beat eggs, honey, buttermilk, oil, and vanilla extract.

  4. Create a well in the middle of the dry ingredients, add wet ingredients to dry and mix together with a spatula or wooden spoon until just combined. Batter may be lumpy.

  5. Add shredded zucchini and oats. Fold into batter until just combined.

  6. Add cherries and chocolate chips. Fold into batter until just combined.

  7. Spoon batter into muffin cups, filling each one about 3/4 of the way full.

  8. Bake at 375 degrees for 10 minutes, then lower temperature to 350 degrees. Bake for an additional 7-8 minutes, or until a toothpick inserted into center of muffin comes out clean.

  9. Let cool 5 minutes in pan, then transfer muffins to a wire cooling rack and let cool completely.

Recipe Notes

*I make my own buttermilk by measuring a scant 1/2 cup of either 2% or whole milk and adding about a teaspoon and a half of white distilled vinegar or lemon juice. Stir and let sit for 5 minutes before using.