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.
Fantastic!!! I love how fresh tasting these are; I shredded the zucchini and while it is cooked it was still very much “present” in flavor and moisture. I used half whole wheat flour and half all purpose flour.
Hi, I’m wondering if it’s possible to use white whole-wheat flour instead of all-purpose flour. If so, are there any adjustments I need to make? Thanks!
White whole wheat should work here with no adjustments, but because whole wheat flour can change the texture of baked goods, I’d suggest starting out replacing half of the all-purpose flour with whole wheat. If you like the texture of the muffins, you can up the ratio of whole wheat to all purpose flour the next time you bake them. Hope that helps!
We made these and didnt love them so tweaked it the next time.
We used just over half a cup of brown sugar and doubled the courgette and added 2T of boiling water. They were amazing!!! Super soft and not over sweet.
We also used half milk chocolate and half dark chocolate chips
Just the recipe that I had in mind when I searched online – perfect! I substituted whole wheat pastry flour for half of the flour, and used a little less brown sugar than suggested in the recipe. I think that I will go down to 3/4 cup next time since we are not fans of a lot of sugar. I used walnuts and bittersweet chips and the muffins are soooooo good and they have a great texture. Thanks for sharing this recipe!
These were delicious and moist. My daughter helped me with them and enjoyed the process and result! I added a couple scoops of chocolate protein powder and cut back that same amount on the flour. That way I can give them to the kids for breakfast on- the -go. Thank you Jenn, your recipes are all wonderful!
Made these today for my 4yr old…he ate 3 when he got home from school. I think that speaks for itself. They are delicious.
Delicious warm with a tall, cold glass of milk. Tastes like a healthy chocolate chip cookie! I made the mistake of just adding the extra 2 T of chocolate chips to the batter, rather than reserving them for on top of the muffins. I think they would look more appealing if I would have followed the recipe as written. Thanks Jen for another 5 star recipe!
I LOVE THE DESCRIPTION OF THIS RECIPE AND AM ANXIOUS TO MAKE THEM FOR MY HUSBAND. HOWEVER HE IS ON A LOW SALT DIET AND I’D LIKE TO KNOW THE NUTRITIONAL VALUES OF THEM. I WILL MAKE MINIS
MANY THANKS. READY TO BAKE!!!!!
Hi Lynda, If you scroll down underneath the recipe (and beneath the ad for my cookbook), you’ll find the nutritional data. Hope that helps!
Made these muffins today, all I can say is thank you for this recipe. It’s totally the best, so easy to make even for me. My baking skills are very little. Will make them again as soon as my zucchini get big enough to harvest again. 😻
Hi Jenn, Just like everyone else, I love your recipes. Do you think this recipe would work with a natural sweetner like honey, apple sauce or a combo of both?
Thanks in advance!
Hi Nora, I’m always a bit hesitant to suggest using honey as a substitute for sugar in baking as it doesn’t always guarantee good results. Honey also can cause things to burn more quickly. If you’d like to use some applesauce, that can be a substitute for butter. You can get away with replacing half the butter here with applesauce. Hope that helps and would love to hear how the muffins turn out if you try them with any tweaks!
Palm (coconut) sugar swaps out nicely in baking. I always sub applesauce for 1/2 of the other oils.