Why You’ll Love This Recipe

Name: Chocolate Chip Zucchini Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup brown sugar; 1/2 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tsp ground cinnamon; 2 large eggs; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 cup grated zucchini (lightly squeezed); 3/4 cup chocolate chips

These muffins are easy to make and a great way to use up extra zucchini. They stay soft for days, have a bakery-style texture, and are loved by both kids and adults. The combination of zucchini and chocolate chips creates a balanced muffin that feels indulgent while still including a vegetable.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

zucchini
all-purpose flour
granulated sugar
brown sugar
baking soda
baking powder
salt
ground cinnamon
eggs
vegetable oil or melted butter
vanilla extract
chocolate chips

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Grate the zucchini and gently squeeze out excess moisture using a clean towel.
In a large bowl, mix the flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, whisk together the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini and chocolate chips.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake for 20 to 24 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool before serving.

Servings and timing

Servings: 12 muffins
Prep time: 15 minutes
Bake time: 22 minutes
Total time: 37 minutes

Variations

Use dark chocolate chips for a richer flavor.
Add chopped walnuts or pecans for crunch.
Replace half the flour with whole wheat flour for a heartier muffin.
Add a pinch of nutmeg for extra warmth.
Make them dairy free by using dairy-free chocolate chips.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. They can be frozen for up to 3 months. Reheat briefly in the microwave or let thaw at room temperature before serving.

FAQs

Do I need to peel the zucchini?

No, the peel is soft and blends well into the muffins.

Should I squeeze all the moisture out of the zucchini?

Lightly squeezing is best; removing too much moisture can make the muffins dry.

Can I taste the zucchini?

No, it mainly adds moisture and texture.

Can I reduce the sugar?

Yes, but reducing it too much may affect texture and sweetness.

Can I make these muffins gluten free?

Yes, substitute with a gluten free all-purpose flour blend.

Why are my muffins dense?

Overmixing the batter can cause dense muffins.

Can I use mini chocolate chips?

Yes, mini chips distribute evenly throughout the muffins.

Are these muffins freezer friendly?

Yes, they freeze very well for quick snacks.

Can I add cocoa powder?

Yes, a small amount can be added for a deeper chocolate flavor.

How do I know when the muffins are done?

A toothpick inserted into the center should come out clean or with a few crumbs.

Conclusion

Chocolate chip zucchini muffins are a delicious way to combine rich chocolate flavor with moist, tender texture. Easy to prepare and perfect for any time of day, this recipe is a reliable favorite that turns simple ingredients into a truly satisfying treat.