If you’re looking for a way to sneak some vegetables into your baked treats without compromising flavor, zucchini chocolate chip muffins are the perfect solution. Bursting with moist texture, subtle sweetness, and pockets of melty chocolate chips, these muffins are a treat for breakfast, snacks, or even dessert.
The shredded zucchini adds natural moisture, so these muffins stay soft for days, while chocolate chips create little bursts of sweetness that make every bite satisfying. They’re easy to make, family-friendly, and versatile enough to enjoy any time of day.
Why You’ll Love This Recipe
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Moist & Tender: Zucchini keeps muffins soft without needing extra butter or oil.
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Chocolatey Goodness: Mini or regular chocolate chips melt into the batter for irresistible bites.
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Quick & Simple: Uses pantry staples and is easy enough for beginner bakers.
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Family-Friendly: Kids love these, and adults will enjoy them too.
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Versatile: Perfect for breakfast, lunchboxes, or as a quick snack.
Equipment
To make zucchini chocolate chip muffins, you’ll need:
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Muffin tin (12-cup)
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Paper liners or nonstick spray
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Large mixing bowl
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Medium mixing bowl
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Grater for zucchini
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Measuring cups and spoons
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Spatula
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Electric mixer or whisk
Ingredients for Zucchini Chocolate Chip Muffins
For the Muffins:
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg (optional)
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1/2 cup unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups shredded zucchini (about 2 medium zucchini)
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1 cup chocolate chips (semisweet or milk chocolate)
Timing & Servings
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Prep Time: 20 minutes
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Bake Time: 20–25 minutes
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Cooling Time: 10 minutes
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Total Time: 50–55 minutes
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Servings: 12 muffins
How to Make Zucchini Chocolate Chip Muffins
Step 1. Prepare the Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.
Step 2. Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking soda
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Baking powder
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Salt
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Cinnamon
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Nutmeg (optional)
Set aside.
Step 3. Cream Butter and Sugars
In a large mixing bowl, use an electric mixer or whisk to cream together:
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Butter
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Granulated sugar
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Brown sugar
Mix until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
Step 4. Add Zucchini
Fold shredded zucchini into the wet mixture until evenly distributed. The moisture from the zucchini keeps the muffins soft and tender.
Step 5. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Overmixing can result in dense muffins, so mix until no flour streaks remain.
Step 6. Fold in Chocolate Chips
Gently fold in chocolate chips, reserving a few to sprinkle on top of the muffins before baking for a pretty presentation.
Step 7. Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with the reserved chocolate chips if desired.
Step 8. Bake
Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the tin for 5–10 minutes before transferring to a wire rack.
Tips for Perfect Zucchini Muffins
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Drain Excess Moisture: If zucchini is very watery, squeeze out excess liquid for better texture.
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Use Fresh Zucchini: Fresh zucchini provides optimal moisture and flavor.
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Chocolate Chip Options: Use semi-sweet, milk, or dark chocolate chips depending on preference.
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Add Nuts: Walnuts or pecans add a delightful crunch.
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Storage: Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
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Freeze for Later: Muffins freeze well for up to 2 months. Thaw at room temperature before serving.
Variations to Try
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Vegan Version: Use plant-based butter and flax eggs (1 tbsp flaxseed + 3 tbsp water per egg).
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Gluten-Free: Substitute with a 1:1 gluten-free flour blend.
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Coconut Chocolate: Add 1/2 cup shredded coconut for extra flavor.
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Spiced Up: Add a pinch of ginger or cardamom for a warming twist.
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Mini Muffins: Bake in a mini muffin tin for bite-sized snacks perfect for kids.
Nutritional Facts (Approximate per muffin)
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Calories: 210
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Protein: 3g
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Carbohydrates: 28g
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Fat: 10g
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Fiber: 2g
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Sugar: 14g
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Sodium: 120mg
Values may vary depending on brands and portion size.
For more comforting morning favorites, try Mexican Street Corn Avocado Toast, Sheet Pan Frittata, or Shakshuka Recipe.
Zucchini Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray to prevent sticking.
- In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Nutmeg (optional)
- Set aside.
- In a large mixing bowl, use an electric mixer or whisk to cream together:
- Butter
- Granulated sugar
- Brown sugar
- Mix until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
- Fold shredded zucchini into the wet mixture until evenly distributed. The moisture from the zucchini keeps the muffins soft and tender.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Overmixing can result in dense muffins, so mix until no flour streaks remain.
- Gently fold in chocolate chips, reserving a few to sprinkle on top of the muffins before baking for a pretty presentation.
- Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Top with the reserved chocolate chips if desired.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool in the tin for 5–10 minutes before transferring to a wire rack.
Conclusion
Zucchini chocolate chip muffins are a delightful way to enjoy a moist, flavorful muffin packed with chocolatey goodness and subtle veggie nutrition. Perfect for breakfast, a midday snack, or dessert, they satisfy sweet cravings while sneaking in the health benefits of zucchini.
Soft, tender, and easy to make, these muffins are versatile, family-friendly, and ideal for any occasion. With chocolate chips that melt perfectly into each bite, they’re a guaranteed crowd-pleaser that balances indulgence and wholesome ingredients.
Recipe FAQs
1- Can I use frozen zucchini?
Yes, but thaw and drain well to remove excess moisture before adding to the batter.
2- Do I need to peel the zucchini?
No, the skin adds nutrients, color, and moisture.
3- Can I make these muffins gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free flour blend.
4- How long do muffins stay fresh?
Store in an airtight container at room temperature for 3–4 days or refrigerate for up to a week.
5- Can I add nuts or other mix-ins?
Absolutely! Walnuts, pecans, or dried fruits work wonderfully.
6- Can I freeze the muffins?
Yes, wrap individually or store in a freezer-safe container for up to 2 months.