Looking for a sweet treat that feels a little wholesome but still hits that chocolatey craving? These Chocolate Chip Zucchini Muffins are your answer. Moist, fluffy, and studded with melty chocolate chips, they’re the kind of easy muffin recipe that quickly becomes a household favorite.
Whether you’re sneaking in veggies for your kids (or yourself!), or just making the most of summer zucchini, this recipe balances indulgence and feel-good ingredients like a pro. It’s a delicious way to embrace chocolate chip baking with a nutritious twist—and no one will guess there’s zucchini inside.
Why You’ll Love These Chocolate Chip Zucchini Muffins
- Super moist zucchini muffins with a tender crumb
- The perfect balance of sweet and veggie-packed
- Great for lunchboxes, snacks, or breakfast-on-the-go
- Chocolate chip baking made simpler and smarter
- Quick prep and no mixer required
Ingredients
- 190 g (1½ cups) all-purpose flour
- 150 g (¾ cup) granulated sugar
- 2 g (1 tsp) ground cinnamon
- 4 g (1 tsp) baking powder
- 1 g (¼ tsp) salt
- 1 large egg
- 120 ml (½ cup) vegetable or canola oil
- 60 ml (¼ cup) milk
- 5 ml (1 tsp) vanilla extract
- 130 g (1 cup) shredded zucchini (drained)
- 90 g (½ cup) chocolate chips
How to Make Chocolate Chip Zucchini Muffins
- Preheat oven to 350°F (175°C). Line a muffin pan with 11 paper liners.
- Grate and drain the zucchini using a clean kitchen cloth or paper towels. Set aside.
- Mix dry ingredients: In a bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk egg, oil, milk, and vanilla until smooth.
- Combine wet and dry ingredients, stirring just until mixed.
- Fold in the zucchini and chocolate chips gently.
- Divide batter among 11 muffin cups. Top with a few extra chocolate chips if you’re feeling fancy.
- Bake for 22–25 minutes or until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Tips for the Moistest Zucchini Muffins
- Squeeze out that zucchini—extra water can make muffins soggy.
- Use mini chocolate chips for more chocolate in every bite.
- Don’t overmix your batter—gentle folds make tender muffins.
- Add a pinch of nutmeg or swap in brown sugar for a deeper flavor.
- Want more rise? Let the batter sit for 5–10 minutes before baking.
From Garden to Oven: A Little Muffin Story
These muffins first came about after a zucchini bounty from a neighbor’s garden. My daughter was skeptical of anything green until she took a bite and declared them “dessert muffins.” Ever since, they’ve been our secret weapon for veggie-packed baking. Sweet enough for picky eaters, simple enough for busy days, and always a hit.
What to Serve with Chocolate Chip Zucchini Muffins
Pair with Greek yogurt and berries for a balanced breakfast, or pack alongside apple slices for a satisfying snack. They’re also perfect with an afternoon coffee or tucked into a lunchbox for a sweet midday treat. Add a smear of peanut butter or almond butter if you want to level them up.
How to Store Zucchini Muffins
Store muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5. They also freeze beautifully—wrap individually and freeze in a zip-top bag for up to 3 months. To enjoy, thaw overnight or microwave for 20–30 seconds.
FAQs
Can I use whole wheat flour?
Yes! Try a 50/50 mix with all-purpose for a slightly nuttier texture.
Can I make this dairy-free?
Sure! Just use non-dairy milk like almond or oat milk.
What’s the best way to grate zucchini?
Use a box grater—no need to peel the zucchini first.
Can I use different mix-ins?
Absolutely. Swap chocolate chips for chopped nuts, raisins, or even dried cranberries.
Do I need to peel the zucchini?
Nope! The skin blends right in and adds fiber and color.
These Chocolate Chip Zucchini Muffins strike the perfect chord between sweet and wholesome. Whether you’re sneaking in veggies or just looking for an easy muffin recipe that’s sure to please, this one’s a keeper.
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Chocolate Chip Zucchini Muffins: The Easy Muffin Recipe Everyone Will Love
- Total Time: 32–35 minutes
- Yield: 11 muffins 1x
- Diet: Vegetarian
Description
Chocolate Chip Zucchini Muffins are moist, fluffy, and packed with melty chocolate chips and hidden veggies. This easy muffin recipe is the perfect balance of indulgence and nutrition—great for lunchboxes, snacks, or a quick breakfast. No mixer is required, just pure muffin magic!
Ingredients
-
190 g (1½ cups) all-purpose flour
-
150 g (¾ cup) granulated sugar
-
2 g (1 tsp) ground cinnamon
-
4 g (1 tsp) baking powder
-
1 g (¼ tsp) salt
-
1 large egg
-
120 ml (½ cup) vegetable or canola oil
-
60 ml (¼ cup) milk
-
5 ml (1 tsp) vanilla extract
-
130 g (1 cup) shredded zucchini (drained)
-
90 g (½ cup) chocolate chips
Instructions
-
Preheat oven to 350°F (175°C). Line a muffin pan with 11 paper liners.
-
Grate and drain zucchini using a clean cloth or paper towels. Set aside.
-
In a large bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
-
In another bowl, whisk egg, oil, milk, and vanilla until smooth.
-
Stir wet ingredients into dry just until combined.
-
Gently fold in zucchini and chocolate chips.
-
Divide batter into 11 muffin cups. Optionally top with extra chips.
-
Bake for 22–25 minutes or until a toothpick comes out clean.
-
Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to avoid soggy muffins.
Use mini chocolate chips for better distribution.
Avoid overmixing to maintain a tender crumb.
Add nutmeg or substitute brown sugar for flavor depth.
Let batter sit 5–10 minutes before baking for a taller rise.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American