Zucchini Chocolate Chip Muffins

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Yields: 12-14 muffins
Cook Time: 22-25 mins

These zucchini chocolate chip muffins are extremely moist and tender with hints of warm spices and tons of chocolate chips. The recipe is simple to make and perfect for using up your garden zucchini. They’re like a warm slice of zucchini bread and so delicious warm from the oven! The zucchini dissolves as the muffins bake, leaving no chunks but incredible moisture.

Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

Incredibly moist zucchini muffins studded with chocolate chips and spiced with cinnamon and nutmeg. The zucchini melts into the batter, adding perfect texture with no chunks.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Muffin tin
  • Mixing bowls
  • Grater
  • Whisk
  • Spatula
  • Oven
  • Paper Towels

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt

Wet Ingredients

  • 0.5 cup oil vegetable or canola
  • 0.5 cup brown sugar light or dark
  • 0.33 cup granulated sugar can increase to 0.5 cup for sweeter muffins
  • 2 large eggs
  • 2 tsp vanilla extract
  • 0.25 cup milk
  • 1.5 cups finely grated zucchini
  • 0.75 cup chocolate chips dark, milk, or preferred variety

Instructions
 

  • Preheat oven to 375°F (190°C). Line a 12-cavity muffin tin with muffin papers.
  • Gently blot grated zucchini with paper towels to remove excess moisture (do not squeeze completely dry).
  • In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla, and milk until well blended.
  • Make a well in the dry ingredients and pour in the wet ingredients. Gently stir by hand until about 80% combined.
  • Fold in the grated zucchini, then fold in chocolate chips until evenly distributed.
  • Fill muffin cups about ¾ full with batter.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  • Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not peel zucchini. Use a fine grater. Line muffin tin for best release. Avoid overmixing. Fill only ¾ full. Bake in the center rack for even results.
Keyword Chocolate Chip, Muffins, Zucchini

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup oil (vegetable or canola)
  • ½ cup brown sugar (light or dark)
  • ⅓ cup granulated sugar (up to ½ cup for sweeter muffins)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 1½ cups finely grated zucchini
  • ¾ cup chocolate chips (dark, milk, or your favorite variety)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cavity muffin tin with muffin papers.
  2. Gently blot grated zucchini with paper towels to remove excess moisture (don’t squeeze completely dry).
  3. In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
  4. In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla, and milk until no clumps of brown sugar or egg pieces remain.
  5. Make a well in the dry ingredients and pour in the wet ingredients.
  6. Gently stir by hand until about 80% combined (some flour lumps should remain).
  7. Fold in the grated zucchini, then fold in chocolate chips.
  8. Fill muffin cups about ¾ full with batter.
  9. Bake for 22-25 minutes or until a toothpick inserted in center comes out clean or with just a few crumbs.
  10. Cool in pan for 5 minutes before transferring to wire rack.

Why These Zucchini Chocolate Chip Muffins Are Perfect

  • Incredibly moist thanks to oil, eggs, milk, and zucchini
  • Quick to make – no mixer needed, all by hand
  • Faster than zucchini bread – 25 minutes vs. over an hour
  • Zucchini disappears – no chunks, just amazing moisture
  • Stays fresh longer due to oil content

Pro Tips

  • Don’t peel zucchini before grating – just cut off ends
  • Use a fine cheese grater for best results
  • 1½ cups grated zucchini = 2 small or 1 medium zucchini
  • Line muffin tin with papers to prevent chocolate chips from sticking
  • Don’t overmix – stir just until combined
  • Fill cups only ¾ full as this batter is thinner than typical muffin recipes
  • Always bake in middle of oven

Perfect for breakfast, snacks, or using up garden zucchini!

If you have more zucchini in your garden, then be sure to try: