Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins is delicious baked treat that combines the healthy nature and moist texture of zucchini with the richness of chocolate chips! This best zucchini chocolate chip muffins recipe has a hint of cinnamon to push the flavor over the edge, making them a huge hit for easy breakfasts or healthy desserts!
Why This Recipe Works
- Moist zucchini chocolate chip muffins. Using grated zucchini in the batter not only adds moisture to the muffins but also provides a healthy aspect to the muffins. The zucchini will keep the muffins nice and moist long after being baked. It’s the perfect recipe for zucchini season to use up all your garden zucchini!
- Best chocolate chip zucchini muffins. Using two different sizes of chocolate chips really helps create a balanced chocolate level in each muffin — small pockets of chocolate in every bite!
- With a hint of cinnamon. Adding a hint of cinnamon provides the perfect flavor component that pairs well with the zucchini and chocolate chips!
- Flour: Regular, all-purpose flour. Be sure to fluff your flour before measuring.
- Cinnamon: The cinnamon adds the perfect hint of flavor to the zucchini chocolate chip muffins.
- Sugar: Granulated sugar helps provide sweetness and a tender crumb.
- Zucchini: Leave the skin on the zucchini when grating it. Don’t squeeze out the juices from the grated zucchini either.
- Vegetable Oil: I haven’t tried making this with coconut oil, but it should work the same. If using coconut oil that is a solid at room temperature, be sure to melt it.
- Chocolate Chips: Using some regular, sized chocolate chips and mini chocolate chips will help provide the perfect balance of chocolate within the zucchini chocolate chip muffins.
- Combine dry ingredients. Preheat oven to 425ºF and spray a 12-cup cupcake pan with nonstick spray that contains flour. To a medium bowl, whisk 1 2/3 cups flour, 2 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- Combine wet ingredients. To a large bowl, add 2 large eggs, 1 cup granulated sugar, 1 cup shredded zucchini, 1/2 cup vegetable oil, and 2 tsp vanilla extract. Mix to combine.
- Combine dry and wet ingredients. Add the dry ingredients to the wet and partially mix using a large spoon or spatula. Add 1/3 cup chocolate chips and 1/3 mini chocolate chips. Using a rubber spatula, fold them into the batter until no flour streaks remain.
- Portion zucchini chocolate chip muffin batter into prepared pan. Portion the batter into the pan, filling 3/4 full. Sprinkle the tops with extra chocolate chips.
- Bake. Bake the zucchini chocolate chip muffins in the oven for 13-15 minutes or until a toothpick inserted in the center of the muffin in the center of the muffin tin comes out with a few moist crumbs but no wet batter and the top of the muffins are lightly golden. Remove and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!
Don’t over mix the batter. When you combine the dry and wet ingredients, be sure to not over mix. Partially mix the batter, leaving flour streaks. Then add the chocolate chips. Then gently fold them in until no flour streaks remain — but don’t over mix!
Leave the skin on the zucchini! You can’t tell it’s there and that is the most nutrient-dense part of the vegetable. Use a box grater for the zucchini.
You don’t need to drain or squeeze out the grated zucchini before adding it to the batter.
You want to fill up each of the muffin cups 3/4 full for best results — that domed top and fluffy texture. You can use cupcake liners if you’d like.
Be sure not to over bake the zucchini chocolate chip muffins. You want to make sure they stay moist so pull them out right when they are done. They are done when a toothpick in the center muffin comes out with a few moist crumbs but no wet batter.
Make Ahead, Storing, and Freezing
To make ahead, I would recommend grating the zucchini and storing it the fridge for a day or two before making the batter. You can use fresh zucchini or you can also freeze a bag of grated zucchini and thaw it later to use.
If using frozen then thawed zucchini, you may want to drain some of the excess liquid since more will develop from the zucchini sitting.
Store the zucchini chocolate chips in a covered dish or airtight container at room temperature for 4-5 days.
To freeze some of the delicious zucchini muffin cups, let them cool completely then store in a freezer-safe bag or container. Freeze for up to 2 months. Remove and let thaw before enjoying.
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the muffins may have a denser texture and slightly nuttier flavor. You might want to use a combination of whole wheat flour and all-purpose flour to balance the texture and flavor.
Yes, you can use other neutral-flavored oils such as canola oil or light olive oil as a substitute for vegetable oil. However, keep in mind that different oils might subtly affect the taste and texture of the muffins.
Yes, you can reduce the amount of sugar if you prefer a less sweet muffin. You can start by decreasing the sugar by 1/4 cup and see how it affects the taste. Keep in mind that sugar contributes to both sweetness and moisture, so reducing it might impact the texture of the muffins.
Insert a toothpick into the center of a muffin. If it comes out with a few moist crumbs but no wet batter, the muffins are done. Be sure not to overbake or the muffins will be dry.
Yes, you can definitely add chopped nuts (such as walnuts or pecans) or other mix-ins (such as dried cranberries or shredded coconut) to the batter for added flavor and texture. Just fold them in along with the chocolate chips.
Yes, you can make mini muffins using this recipe. The baking time will be shorter, so keep a close eye on them. Start checking for doneness around 8-10 minutes.
More Delicious Muffins
- Bakery Style Chocolate Chip Muffins
- Buttermilk Banana Chocolate Chip Muffins
- All Bran Muffins with Buttermilk
- Lemon Poppy Seed Muffins with Sour Cream
- Buttermilk Blueberry Muffins
Zucchini Chocolate Chip Muffins
- 1 2/3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1 cup grated zucchini - with skin on
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 2/3 cup mini chocolate chips - divided
- 1/3 cup semi-sweet chocolate chips
- Preheat oven to 425°F. Spray a regular 12 capacity cupcake pan with nonstick cooking spray that contains flour, set aside.
- In a medium size bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
- In a large bowl whisk the eggs, sugar, zucchini, oil, and vanilla until well combined.
- Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, mix until partially combined (there should still be flour streaks remaining). Add the 1/3 cup chocolate chips and 1/3 cup mini chocolate chips (reserve the other 1/3 mini chips for topping) and use a rubber spatula to fold them into the batter. At this point, no flour streaks should remain.
- Portion the batter into the prepared pan, filling ¾ full (generally want them to be a bit fuller! So they’ll get nice domes). Sprinkle the remaining 1/3 cup of mini chocolate chips over the tops of each muffin.
- Bake for 5 minutes, then reduce oven temperature to 350°F and bake for 13-15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Remove from the oven and let cool in the pan for 5 minutes before turning out on a wire rack to cool to room temperature.
- Store, covered, at room temperature for 4-5 days.