These chocolate chip zucchini muffins are ooey-gooey, chocolatey goodness. Made with grated zucchini and chocolate chips, they’ll have you pleasantly surprised and craving more after the first bite.
Chocolate Zucchini Muffins
This is an easy and delicious muffin recipe using zucchini and chocolate chips. The zucchini doesn’t add any taste but does help to make the muffins light and fluffy.
We added extra chocolate chips because… well who doesn’t love chocolate!?
The baked muffins didn’t stick to the paper lining, so they’re optional or you could just use the muffin pan.
Be sure to also try my banana oatmeal muffins, classic blueberry muffins, easy banana bread muffins, or soft and fluffy applesauce muffins!
How To Make Chocolate Chip Zucchini Muffins
See recipe card below this post for ingredient quantities and full instructions.
This muffin recipe is pretty straightforward. Combine the wet and dry ingredients separately, then mix them together. Fold in the zucchini and chocolate chips! Here are the steps below.
Before you add the zucchini, make sure to squeeze out excess moisture. If not, there will be too much liquid in the batter as the muffins bake.
Preheat oven to 350°F. Add paper liners to a muffin pan then set aside.
In a medium bowl, mix the egg, vegetable oil, milk, and vanilla extract.
In a large bowl, add dry ingredients: all-purpose flour, sugar, baking soda, cinnamon, and salt. Mix together and set aside.
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. 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.
Recipe Tips:
- 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.
- Before storing your muffins, make sure they are completely cooled. This will help prevent moisture buildup and keep the muffins fresher for longer.
- Place a paper towel on the top and the bottom of the muffins to help absorb any excess moisture and prevent them from getting soggy.
- Press a few chocolate chips into the tops of each muffin before you bake them. This just makes them a little bit more chocolatey. It’s that extra secret step that all food bloggers do with their muffins to make them extra pretty.
Storage
- ROOM TEMPERATURE – Muffins can be stored in an airtight container out of direct sunlight for up to 3 days.
- FRIDGE – If preferred, these can be stored in an airtight container for up to 1 week.
- FREEZER – This is my favorite way to store any baked goods as we don’t eat them as fast. Just place them in an airtight freezer bag and store them for up to 6 months.
- TO REHEAT – Wrap a frozen muffin in a paper towel and pop it in the microwave for 30 seconds to thaw.
Tools For This Recipe
(Amazon affiliate links) – Check out all of my kitchen essentials here.
- Non-Stick Round Muffin Baking Pan – The same size muffin pan as pictured in the images.
- Paper Cupcake Liners – I love these paper liners for all my muffin and cupcake recipes. They are grease-proof!
- Cookie Scoop – I always use a cookie scoop to add the muffin batter straight to the cupcake liners. It makes the process mess-free and produces even-sized muffins.
- Spatula – A must-have for baking and cooking any recipe! I use this set of silicone cooking utensils all the time.
- Box Grater – Essential for grating the zucchini.
- Measuring Spoons – I love these magnetic ones which stay nice and organized together when storing them!
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Chocolate Chip Zucchini Muffins
Ingredients
- 1 ½ cups all purpose flour
- ¾ cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
- 1 large egg
- ½ cup vegetable oil - or canola oil
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- ½ cup chocolate chips
Instructions
- 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.
Recipe Notes:
- 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.
- 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.
Nutrition
The nutritional information provided is an estimate and is per serving.