Chocolate Chip Zucchini Muffins

Zucchini muffins made with chocolate chips are moist, sweet, fluffy and oh so chocolatey.

4.86 from 7 votes

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 11 muffins

Preheat oven to 350°F. Add paper liners to a muffin pan then set aside.
Using a cheese grater, shred the zucchini to create 1 cup. Squeeze the zucchini through paper towels to remove as much liquid as possible.
In a bowl, add dry ingredients: all-purpose flour, sugar, baking soda, cinnamon, and salt. Mix together and set aside.
In a separate bowl, mix the egg, vegetable oil, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together.
Fold into the cupcake batter. Mix in the chocolate chips.
Divide the batter into the muffin pan (see notes). Top with a few extra chocolate chips.
Bake for 22-25 minutes or until a toothpick comes out clean when poked through the center.
Let cool then transfer to a wire rack to cool completely.

This recipe will make 11 full-size muffins. If you want to make 12, just divide the batter into smaller amounts to fill 12 muffin cups.
Zucchini produces a lot of extra liquid. Squeeze as much excess moisture out of the shredded zucchini through a kitchen cloth or paper towels. Too much liquid will change the consistency of the muffins.
Press a few chocolate chips into the tops of each muffin before you bake them. This just makes them a little bit more chocolatey.

Storage:

Store these muffins in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Leftover muffins do freeze well.

The nutritional information provided is an estimate and is per serving. There are 11 servings in this recipe.

The nutritional information provided is an estimate and is per serving.

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