Why You’ll Love This Recipe

Zucchini Chocolate Chip Muffins are a perfect blend of healthy and indulgent. Moist and flavorful thanks to grated zucchini, these muffins are studded with sweet chocolate chips for a treat that feels both wholesome and decadent. They’re great for breakfast, snacks, or even dessert, and a fantastic way to sneak vegetables into your diet without compromising on taste.

ingredients

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

all-purpose flour
baking soda
baking powder
salt
ground cinnamon
eggs
granulated sugar
brown sugar
vegetable oil
vanilla extract
grated zucchini (with moisture squeezed out)
chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, beat the eggs, granulated sugar, and brown sugar until combined.

Add the oil and vanilla extract, mixing until smooth.

Fold in the grated zucchini.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Gently fold in the chocolate chips.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.
Preparation time: 15 minutes
Baking time: 18-22 minutes
Cooling time: 10 minutes
Total time: 45 minutes

Variations

Add chopped nuts like walnuts or pecans for extra crunch.
Swap the chocolate chips for white chocolate or raisins.
Use whole wheat flour for a more wholesome version.
Add a pinch of nutmeg or cloves for a spiced flavor twist.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
Refrigerate for up to a week for longer freshness.
Freeze for up to 2 months. Reheat in the microwave for 15-20 seconds to enjoy warm.

FAQs

Can I leave the skin on the zucchini?

Yes, the skin is soft and blends in well after baking.

Do I need to squeeze the zucchini dry?

Yes, removing excess moisture helps avoid soggy muffins.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil is a great substitute.

Are these muffins very sweet?

They have a moderate sweetness, balanced by the chocolate chips.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

Can I make mini muffins?

Absolutely, just reduce the baking time to about 10-12 minutes.

Can I reduce the sugar?

Yes, you can cut back slightly without compromising texture.

Can I use applesauce instead of oil?

Yes, for a lighter version, replace half or all of the oil with applesauce.

Are they good for kids?

Yes, kids love the chocolate chips and won’t even notice the zucchini.

Can I double the recipe?

Yes, this recipe doubles well for larger batches.

Conclusion

Zucchini Chocolate Chip Muffins are a delicious and practical way to enjoy a sweet treat with a veggie boost. Moist, flavorful, and easy to make, they’re perfect for every occasion from breakfast to dessert. Whether you’re baking for family, friends, or just yourself, these muffins are sure to be a hit.