Zucchini Muffins with Chocolate Chips
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Start the day off right with homemade zucchini muffins – they’re a hit with kids and a great way to sneak in some veggies!
As zucchinis reach their prime, the school bells start ringing again. I totally get the temptation to grab a box of sugary cereal or pre-packaged snacks (been there, done that!). But with zucchinis in abundance, why not turn them into a tasty morning or afternoon treat, like zucchini bread or muffins? For these delicious chocolate chip zucchini muffins, all you need are some basic kitchen staples, a little baking spirit, and a mere 35 minutes. The best part? Kids devour them, and you’ll love knowing they’re munching on something packed with veggies. Feel free to replace half of the all-purpose flour with whole-wheat flour, or swap out the chocolate chips and nuts for your favorite add-ins.
Table of Contents
“First comments from my teenaged son: “VERY good! A keeper for sure!” The amount of spice, pecans and chocolate chips was perfection. These babies are so good they should be illegal lol!”
What You’ll Need To Make Zucchini Muffins
- All-purpose Flour: Provides structure and texture to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- Baking Soda and Baking Powder: Act as leavening agents helping the muffins rise.
- Cinnamon and Nutmeg: Add warm, aromatic flavors that complement the zucchini and chocolate.
- Butter: Adds richness and flavor to the muffins.
- Light Brown Sugar: Sweetens the muffins and adds moisture.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla Extract: Enhances the overall flavor of the muffins.
- Zucchini: Adds moisture, texture, and a nutritional boost to the muffins. Neutral in flavor, so picky eaters won’t balk!
- Chocolate Chips: Infuse the muffins with bursts of chocolate flavor, appealing to kids.
- Chopped Pecans or Walnuts: Add crunch and nutty flavor, enhancing the texture and taste of the muffins.
- Jump to the printable recipe for precise measurements
Step-by-Step instructions
Begin by shredding the zucchini. I use a food processor but it’s also fine to grate by hand. There is no need to wring out the shredded zucchini.
Next, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Stir to combine, then set aside.
In a large bowl, whisk together the melted butter and brown sugar.
Add the eggs and vanilla extract.
Whisk until evenly combined.
Then stir in the zucchini.
Add the dry ingredients to zucchini mixture.
Stir until just combined, then add 1/2 cup of the chocolate chips and all of the nuts (if using).
Mix until just combined.
Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere.
Bake for 20 to 22 minutes, or until a tester comes out clean.
Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.
Serve warm or room temperature and enjoy!
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- 12 Must-Try Zucchini Recipes For Summer
Zucchini Muffins with Chocolate Chips
Start the day off right with homemade zucchini muffins – they’re a hit with kids and a great way to sneak in some veggies!
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 stick (½ cup) unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 medium (9 oz) zucchini, grated (about 2 packed cups/no need to wring dry)
- ½ cup plus 2 tablespoons chocolate chips
- ⅔ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
- Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in ½ cup of the chocolate chips and all of the nuts (if using).
- Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.
- The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin (with nuts)
- Calories: 337
- Fat: 16 g
- Saturated fat: 7 g
- Carbohydrates: 44 g
- Sugar: 27 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 193 mg
- Cholesterol: 53 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Wasn’t sure my kids would like these but they gobbled them up. Great recipe!
I’m using a very large zucchini from my garden. How many cups of shredded zucchini is needed for this recipe?
Hi Fay, You’ll need about 1 and 1/3 cups. Hope you enjoy them!
Thanks for all of your wonderful recipes. Just wondering if you could swap vegetable oil for the butter.
Yes that will work, Kathy. Please let me know how it turns out if you try it that way!
How would I adjust if using a mini muffin tin? Thank you!!
Hi Susan, I’d start checking for doneness around 12 minutes.
Looks Yummy as usual !!! Can’t wait to try these….We really do appreciate what you do…Thank You !!
This looks good. Should I apply oil on muffin tray before adding the batter?
Definitely – I use a nonstick cooking spray. Makes it easy 🙂
I can’t wait to make these! Would it work to make the batter the night before, refrigerate, and bake in the morning before school?
Hi Molly, It’s best to bake the batter right away so the leavening agents don’t lose their oomph. The muffins are quite moist, so it’s perfectly fine to bake them the night before. Hope that helps!
Love your recipes, always a treat to have recipe show up in email. Question, I read where you can use spirilized veggies in place of grated, have you tried this technique?
I haven’t, Margie, but I think it’d work as long as the spirals aren’t too thick. You might just chop them up a bit if they are long.
I have a really large Zucchini and want to know how muc h 9 oz is in cups.
It’s about 1 and 1/3 cups. Enjoy!
Is there anything I can substitute for the chocolate chips? Pecans maybe, and how much?
Hi Arlene, Currants or raisins (in the same amount) would also be good.