These Zucchini Chocolate Chip Muffins are great for using extra zucchini from your garden. They’re super moist and delicious, and packed with chocolate chips. You kids won’t even taste the zucchini!
If you need to use up even more zucchini from your garden, then try my oven zucchini fries and my banana zucchini bread recipe.
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Why this Chocolate Chip Zucchini Muffin Recipe is a Keeper
I love this zucchini muffins recipe because it’s a quick and easy zucchini bread recipe. These zucchini muffins are perfect to add to an easy dinner recipe stash.
- Sneaky Veggies: Perfect way to use zucchini without anyone noticing the texture and taste. These muffins are great for kids who are picky eaters!
- Moist Texture: The zucchini adds natural moisture for a soft, tender crumb.
- Easy Pantry Ingredients: Most of the ingredients for muffins with zucchini are probably in your kitchen already.
- Freezer Friendly: Chocolate chips and zucchini muffins can be frozen, so make a batch of these muffins for later.
- Crowd Favorite: Nuts or chocolate chips win over kids and adults alike.
Can I Taste the Shredded Zucchini in the Chocolate Chip Muffins?
Nope! It blends right in and just adds moisture. Making a rich moist muffin your family will love.
Fun Fact
Fun Fact: Zucchini is over 90% water, so baking with zucchini is a secret weapon for moist goods.
Ingredient Notes for Zucchini Chocolate Chip Muffins
To make this recipe, there are just a few easy ingredients that are needed. They can all be found in the kitchen, at the store or can be substituted.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Zucchini: You will need a medium zucchini. No need to peel; just shred and squeeze to remove excess moisture.
- Chocolate Chips: Semi-sweet works best but you can also try dark chocolate chips; Use mini chocolate chips distribute more evenly.
- Spices: Optional cinnamon or nutmeg can deepen the flavor.
- Oil or Butter: Vegetable oil keeps it extra moist, but melted butter can add richness.
- Optional Add-Ins: Chopped walnuts, flaxseed, or oats for added texture/nutrition.
Variations and Substitutions to Love this Recipe
Easily customize this recipe by experimenting. Take it to the next level by using different ingredients and trying different flavors.
- Make It Healthier: Swap half the flour for whole wheat flour and use Greek yogurt in place of some oil.
- Dairy-Free Option: Use plant-based milk and dairy-free chocolate chips.
- Egg-Free: Substitute flax eggs for a vegan version.
- Zucchini Swap: Try using shredded carrots or summer squash in place of the cup of zucchini.
- Less Sweet: For less sweet muffins, reduce the white sugar to be ⅓ cup.
Special Equipment Needed to Make Chocolate Zucchini Muffins
When making my favorite zucchini recipe, you will find a few things to be helpful.
- Cookie Scoop: Use a cookie scoop to easily scoop the right amount of batter.
- Muffin Tin: Line a muffin tin with muffin liners for perfect individual portions.
- Box Grater: Use a box grater to grate the zucchini.
How to Make Chocolate Chip Zucchini Muffins
This recipe comes together in just 5 quick and easy steps. I like these zucchini chocolate chip muffins so much, I make this dessert recipe every year when I have a surplus of zucchini from my garden.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- Mix the Wet Ingredients: In another bowl, mix the brown sugar, melted coconut oil and white sugar. Mix in the eggs, milk and vanilla extract.
- Make the Batter: Add the dry ingredients, a little at a time, into the wet ingredients. Gently fold in zucchini until it’s evenly distributed.
4. Fill the Muffin Pan: Scoop the batter into the pan, filling them most of the way.
5. Bake the Muffins: Bake for 5 minutes in the preheated oven. Reduce the temperature and then bake for another 20 minutes.
Prep Ahead Suggestions for this Easy Muffin Recipe
Preparing steps in a recipe ahead of time can be the best way to go to be able to make it and enjoy it whenever.
- Prep Grated Zucchini: Shred and squeeze zucchini ahead of time. Store in the fridge for up to 2 days.
- Dry Ingredients: Mix the dry ingredients and store in a jar or bag for easy prep
Alternate Cooking Methods for Zucchini Bread Muffins
Instead of making regular muffins, there are a couple other ways you could make this recipe there’s another way to make this classic recipe.
- Mini Muffins: Fill a mini cupcake pan and bake for 10–12 minutes at 350°F.
- Loaf Version: Pour the batter into a greased loaf pan and bake for 45–55 minutes to have a chocolate chip zucchini bread.
How to Store, Reheat and Use Leftover Easy Zucchini Muffins
- Room Temp: Store in airtight container at room temperature for up to 3 days, or in the fridge for 5-7 days.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw overnight or reheat in microwave.
- Reheat: Heat for 10–15 seconds in the microwave to revive texture.
Common Questions About This Zucchini Recipe
Yes—just thaw and drain very well to prevent sogginess.
Not necessary. The peel softens during baking and adds fiber.
Expert Tips for Making Zucchini Muffins with Chocolate Chips
- Squeeze: Squeeze the zucchini thoroughly to avoid soggy muffins.
- Mixing: Overmixing the batter will lead to dense muffins. Stir the ingredients in a large bowl just until combined for fluffy muffins.
- Temperature: Use room temperature eggs and dairy for a smoother mix.
- Chips: Sprinkle extra chocolate chips on top for a bakery-style finish. Use chopped up chocolate bars in addition to make a double chocolate zucchini bread.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack.
- Doneness: The muffins are done when a toothpick inserted in the center comes out clean. Be sure to do this in the middle healthy zucchini chocolate muffins.
- Serve this Recipe: Serve with Zucchini Banana Muffins, Orange Greek Yogurt Muffins or Sweet Potato Muffins.
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Zucchini Chocolate Chip Muffins
Equipment
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Ingredients
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Coconut oil, melted
- ½ cup Brown sugar
- ½ cup White sugar
- 2 Large eggs
- 2 teaspoon Vanilla
- ¼ cup Milk
- 1 cup Chocolate chips
- 1 ½ cups Grated zucchini
Instructions
- Preheat the oven to 425℉ and line a muffin pan with paper liners.
- In a medium size bowl gently whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large mixing bowl whisk together the melted coconut oil, brown sugar and white sugar. Add in the eggs, vanilla and milk and continue mixing until well blended.
- Gradually add the dry ingredients into the wet ingredients, mixing well after each addition. The batter will be fairly thick.
- Add the zucchini to your mixing bowl and gently fold it in until well incorporated.
- Finally add the chocolate chips and fold them into the batter until evenly distributed.
- Scoop the batter into the prepared muffin tin filling each ¾ of the way full.
- Place them in the oven and bake for 5 minutes.
- Reduce the oven temperature to 350℉ and bake for another 18-20 minutes or until a toothpick comes out clean.
Christina’s Notes
- Squeeze: Squeeze the zucchini in a paper towel or cloth to remove extra moisture.
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- Room Temperature: Use room temperature eggs and dairy for a smoother batter.
- Chocolate Chips: Sprinkle extra chocolate chips on top for a bakery-style finish.
- Allow to Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.