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!
You May Also Like
- Double Chocolate Zucchini Bread
- Apple Muffins
- Morning Glory Muffins
- Zucchini Bread
- Chocolate Chip Muffins
- 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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Absolutely incredible recipe!!!
It not you, it’s me. For some reason, following directions to the letter, my quick breads always turn out gummy. If they are great directly from the oven as they cool they get wet on top. I always have jumbo eggs so they may be a piece of the puzzle. Do you have any other suggestions?
That sounds frustrating! How do you store them? Do you let them cool completely before covering?
Did not like this recipe. Way too dry.
Easy and delicious recipes. The only change I made was substituted 1/2 cup of flour for ground flax seed. Turned out amazing.
This is a lovely recipe and turns out wonderfully. A great way to use up zucchini and also a tasty muffin the kids will love ❤️
Hi Jenn,
I made your double chocolate zucchini bread last week and it was a huge hit with my kids and husband. I’m hoping to make these muffins as an easy thing to put in the kids lunch boxes but I can’t use the nut because of school policy. Do you think it would be ok to add extra chocolate chips instead or would you stick to the original amount?
PS. I just discovered this website a few months ago and have been a dedicated follower ever since. I’ve made so many of your recipes now that your name is a regular occurrence at our dinner table. Thank you so much for making me a better cook and baker!
Elisa
Hi Elisa, Glad it was a hit!It’s fine to add extra chocolate chips in place of the nuts if you’d like. And happy to hear you’ve enjoyed the recipes you’ve made so far from the blog!
My husband has a bad nut allergy and I often use sunflower seeds or pumpkin seeds as a substitute…especially if you still want a ‘crunch’.
These are a delightful wee treat and take minutes to whip up. Lovely with an afternoon cup of tea. Having read some of the comments I was worried about the nutmeg but I think it adds a nice dimension and I wouldn’t reduce the amount. Will definitely make again now we’re in courgette season!
Hello,
Made these Zucchini chocolate chip muffins today – dairy free – they were awesome.
My son is allergic to milk – so always looking for something that all of us can have!
We used Earth Balance Butter & milk free chocolate chips- I also added a little ground clove (1/4 teaspoon) – which is a favorite spice – which worked great in these.
They were a tiny bit dry – I might add a little extra oil, dairy free milk or even applesauce – but I liked them as they were. Thanks so much – KT
First comments from my teenaged son: “VERY good! A keeper for sure!” I substituted cannola oil for the butter for added moistness. Decreased nutmeg to a pinch based on other reviews. The amount of spice, pecans and chocolate chips was perfection. These babies are so good they should be illegal lol!
Recipe was the perfect to start of our camping trip!