Chocolate Chip Zucchini Muffins are soft, moist, and loaded with chocolate chips! They’re baked and ready to eat in just under 40 minutes and they’re ridiculously easy to make. Using simple baking staples, fresh zucchini, and melty chocolate chips these tasty muffins are going to become your new favorite snack!
Even if you’re not the biggest fan of zucchini as a standalone vegetable, I can promise that once you start using it in your baked goods you’re going to learn to love it.
I mean, if you know me, I love dessert. So if I’m all about combining zucchini into anything baked with chocolate, you can be too.
I’ve made zucchini brownies, chocolate chip zucchini bread, as well as zucchini oatmeal cookies, among other treats, and I kid you not, they wouldn’t be what they are without the moisture from the zucchini!
You see, it’s not the flavor of the zucchini, it’s the function. It adds incredible moisture, and leaving the skin on gives your baked goods wonderful flecks of green as well as increased fiber and nutrients.
It’s a great way to use up your extra garden zucchini and sneak in some veggies to your diet. Even if it is in the form of chocolate chip zucchini muffins!
Why you’ll love Chocolate Chip Zucchini Muffins
Soft & Fluffy – Light and fluffy and super moist chocolate chip zucchini muffins have just the right amount of zucchini and chocolate chips in every bite. They’re better than storebought and will have your house smelling like a bakery!
Perfect Anytime – These are great for breakfast, brunch, or snack. Pack them in school lunches, carry them with you on road trips, or have them ready to grab-n-go for breakfast.
Easy to Make – Made in one bowl using simple baking staples, these zucchini muffins with chocolate chips are ready to eat in under 40 minutes.
Freezer-Friendly – Make a double batch and freeze half. Once thawed you can eat them or warm them up with a bit of butter!
Equipment you’ll need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Granulated White Sugar – Needed to sweeten these muffins up! I use white sugar because it won’t darken the color of the muffins like brown sugar would and it won’t add a caramelized flavor either.
- Vegetable Oil – The fat needed to help keep these muffins light and fluffy. It doesn’t lend the same butter flavor that butter does, but it’s the texture we’re after.
- Large Eggs – Bind the ingredients together so they don’t crumble apart once they’re out of the oven.
- Vanilla Extract – Enhances the taste of the overall chocolate chip zucchini muffins with its delicious flavor.
- Baking Powder & Baking Soda – Both are leavening agents that help the muffins rise so they’re nice and fluffy and don’t fall flat.
- Salt – Another flavor enhancer. Typically vanilla will enhance sweet flavors and salt enhances savory flavors, founding out all the flavors.
- Cinnamon – A warm spice that pairs so well with zucchini and chocolate chips. Adding a warm spice takes these muffins from the summer season to fall and winter too!
- All-Purpose Flour – Measure your flour correctly using a kitchen scale or the spoon and level method. You want the exact amount to yield the perfect texture. Using too much will make your muffins dense.
- Grated Zucchini – Use a box grater or food processor to grate your zucchini. No need to peel them first.
- Chocolate Chips – Use whichever kind you like. Semi-sweet, milk chocolate, or dark chocolate chips. Just make sure to keep some extra for the tops.
How to make Chocolate Chip Zucchini Muffins
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: In a large mixing bowl, beat the sugar, oil, eggs, and vanilla with an electric mixer on high until smooth.
- Step Two: Add in the baking powder, baking soda, salt, and cinnamon and beat until combined. Then add the flour and beat just until smooth and no flour remains. Do not overmix!
- Step Three: Use a spatula to fold in the grated zucchini and chocolate chips until evenly distributed.
- Step Four: Scoop the muffin batter into prepared muffin tins lined with paper liners and fill each well to the top. Sprinkle the extra chocolate chips on the tops of each one.
- Step Five: Bake for 5 minutes at 425° then turn down the heat to 350° and finish baking for another 15-18 minutes. Once done, remove them from the oven and let them sit for a minute. Enjoy!
Tips & Suggestions ⭐️
- Use a cookie scoop to easily portion the batter in the muffin wells.
- Starting with the higher oven temp and then reducing it helps to create taller muffins.
- It should take about 1.5 medium (6-7″) zucchini to get 2 cups grated.
- While cooling, tilt the muffins onto their sides so the bottoms don’t get soggy.
- Swap the regular chocolate chips for mini chocolate chips if that’s what you have.
- Possible add-ins could include chopped nuts, such as walnuts or almonds.
- To make these a simple zucchini muffin, just omit the chocolate chips entirely.
How to reheat and store Chocolate Chip Zucchini Muffins
How to store leftovers
Keep any leftover muffins stored in an airtight container. Allow them to cool completely before closing the lid, otherwise, you’ll trap too much heat and moisture.
How long will homemade zucchini muffins last in the fridge?
I keep mine on the counter, but you can also keep them in the fridge for the same amount of time. They’ll stay fresh for up to 1 week.
Can I freeze freshly baked muffins?
Definitely! It’s a great idea for when you have made a few too many or even a second batch. Once cooled, transfer them to a freezer bag or freezer-safe container and keep them frozen for up to 3 months. Thaw on the counter or warm them up in the microwave.
The answer to this will depend on your zucchini and your gut instincts. Some people do and some people don’t. If you are using large garden zucchini, not only might you want to peel it because the skin is thicker and more bitter, but you may also want to squeeze it out as it may contain more water than grocery store zucchini.
If you’re using your regular market zucchini you don’t have to squeeze the water out. However, if you notice it is very watery, you can do it anyway.
Either way, it doesn’t hurt to pat the grated zucchini with a paper towel.
Insert a toothpick into the center of the muffin. If it comes out clean the batch is ready!
The initial high heat is so that the muffin tops expand quickly and get a really good rise. Then, we lower the temperature so that the inside of the muffins have a chance to bake and catch up without the tops overbaking and possibly burning.
Zucchini Muffins with Chocolate Chips
Need more baking with zucchini recipes? Try these:
Click here for my entire collection of bread and muffin recipes.
Originally published September 3, 2014