Zucchini muffins with chocolate chips are the perfect way to use up extra zucchini while baking a moist, flavorful treat the whole family will love. These easy muffins combine the natural moisture of fresh zucchini with rich chocolate chips to create a soft, tender crumb that’s ideal for breakfast, snacks, or dessert. Whether you’re trying to sneak vegetables into your kids’ diet or just looking for a new muffin recipe to add to your rotation, this zucchini muffin recipe delivers. With minimal prep time and pantry-friendly ingredients, it’s a great go-to for busy mornings or meal prepping for the week.
Key Benefits
- Perfect way to use up zucchini: This recipe is a great solution when you have an abundance of fresh or leftover zucchini. Shredded zucchini adds moisture and structure to the muffins without overpowering the flavor.
- Naturally moist and tender: Thanks to the moisture from the zucchini, these muffins stay soft and fluffy without needing excess oil or butter.
- Kid-friendly and veggie-packed: Chocolate chips make these muffins a hit with kids, while the zucchini quietly boosts the nutritional value with added fiber, potassium, and vitamin C.
- Quick and easy to prepare: With simple steps and common ingredients, this recipe is ideal for bakers of all levels, including beginners.
- Freezer-friendly: These muffins freeze well, making them perfect for meal prep or grab-and-go snacks throughout the week.
- Customizable: You can easily switch up the mix-ins—try walnuts, pecans, or dark chocolate chips for a personalized twist.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour – Provides structure to the muffins.
- ½ teaspoon baking powder – Helps the muffins rise and stay light.
- ½ teaspoon baking soda – Works with the baking powder to give a soft, fluffy texture.
- ½ teaspoon salt – Enhances the flavors and balances the sweetness.
- 1 teaspoon ground cinnamon – Adds a warm, subtle spice (optional but recommended).
Wet Ingredients:
- 2 large eggs – Binds the ingredients and contributes to moisture.
- ½ cup vegetable oil – Keeps the muffins tender and moist.
- ½ cup granulated sugar – Adds sweetness and a light crumb.
- ¼ cup brown sugar – Adds depth of flavor and moisture.
- 1 teaspoon vanilla extract – Boosts overall flavor.
- 1 ½ cups grated zucchini (not squeezed dry) – Shredded fresh zucchini adds moisture and nutrition.
Add-ins:
- ¾ cup semi-sweet chocolate chips – Brings rich, chocolate flavor in every bite (reserve 2 tablespoons to sprinkle on top if desired).
Optional Additions:
- ½ cup chopped walnuts or pecans for crunch
- 1 tablespoon cocoa powder for a deeper chocolate flavor
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper or silicone muffin liners. Lightly spray them with nonstick cooking spray if needed.
Step 2: Grate the Zucchini
Grate 1½ cups of fresh zucchini using the coarse side of a box grater. Do not squeeze out the moisture—the natural water content helps keep the muffins moist.
Step 3: Mix Dry Ingredients
In a large mixing bowl, whisk together:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (if using)
Set this bowl aside.
Step 4: Mix Wet Ingredients
In a separate large bowl, whisk:
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
Whisk until the mixture is smooth and fully combined.
Step 5: Combine Wet and Dry
Add the dry ingredients into the bowl of wet ingredients. Stir gently with a spatula until just combined—do not overmix, or the muffins may turn out dense.
Step 6: Fold in Zucchini and Chocolate Chips
Fold in:
- The grated zucchini
- ¾ cup semi-sweet chocolate chips (reserve 2 tablespoons to sprinkle on top if desired)
Mix just until everything is evenly distributed.
Step 7: Fill the Muffin Tin
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Top with the reserved chocolate chips for an extra chocolatey top.
Step 8: Bake
Bake at 350°F (175°C) for 18–22 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are fine, but no raw batter).
Step 9: Cool
Allow the muffins to cool in the pan for 5 minutes, then remove them and place on a wire rack to cool completely.
Pro Tips and Variations
- Do Not Squeeze Out Zucchini Water: Unlike some recipes, this one benefits from the natural moisture of the grated zucchini. It keeps the muffins soft and tender.
- Use Fresh Zucchini: Fresh zucchini gives the best texture and flavor. If using frozen, thaw completely and drain excess water before grating.
- Avoid Overmixing: Stir the batter just until the dry ingredients are incorporated. Overmixing can lead to dense, tough muffins.
- Add Nuts for Crunch: For extra texture, fold in ½ cup chopped walnuts or pecans. They pair perfectly with the chocolate chips and zucchini.
- Try Different Chocolate: Swap semi-sweet chips for dark chocolate or white chocolate chips to vary the flavor.
- Spice it Up: Add ½ teaspoon ground nutmeg or allspice along with cinnamon for a warmer spice profile.
- Make Mini Muffins: Use a mini muffin tin and reduce baking time to 12-15 minutes for bite-sized treats.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum for structure.
- Vegan Adaptation: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil or applesauce.
Serving Suggestions
- Breakfast Treat: Pair muffins with a cup of coffee or tea for a quick and satisfying morning meal.
- Snack Time: Pack them in lunchboxes or enjoy as a mid-afternoon snack to keep energy levels up.
- Dessert Option: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a simple, sweet dessert.
- Brunch Spread: Include zucchini muffins alongside fresh fruit, yogurt, and eggs for a balanced brunch.
- Party Favor: Wrap muffins individually in parchment paper or small boxes for a charming homemade gift at gatherings.
Conclusion
Easy zucchini muffins with chocolate chips are a delicious and nutritious way to enjoy a classic treat with a healthy twist. Packed with shredded zucchini and melty chocolate chips, these muffins are moist, flavorful, and perfect for any time of day. Whether you’re looking for a quick breakfast, a satisfying snack, or a simple dessert, this recipe delivers a crowd-pleasing option that’s easy to make and enjoy. With simple ingredients and straightforward steps, you can have fresh, homemade muffins ready in no time. Give this recipe a try and experience how zucchini adds moisture and subtle sweetness while keeping your muffins soft and tender.