There’s something magical about Chocolate Chip Zucchini Muffins—moist, tender, and packed with hidden goodness. The shredded zucchini adds a subtle freshness while keeping every bite incredibly soft, complemented by the rich melty chocolate chips. These muffins strike the perfect balance between indulgence and a touch of wholesome, making them a treat you can feel good about. Ready in just over 30 minutes, they’re ideal for busy mornings or a quick snack.
Each bite offers a delightful contrast of textures: the fluffy crumb, the gooey chocolate, and a hint of earthy zucchini. With warming spices and just the right amount of sweetness, these muffins are a crowd-pleaser for all ages. Whether you’re sneaking in veggies for the kids or treating yourself, they’re guaranteed to satisfy your cravings in the most delicious way.
Ingredients for Chocolate Chip Zucchini Muffins
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar (firmly packed)
- ⅓ cup (78 ml) neutral cooking oil (avocado, canola, or vegetable oil work well)
- ⅓ cup (78 ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon (optional)
- ½ teaspoon table salt
- 1 cup (150 g) finely shredded zucchini (measure/weigh, then blot excess water with a paper towel)
- 1 cup (170 g) semisweet chocolate chips
- 1 Tablespoon turbinado or granulated sugar (for sprinkling on top)
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine granulated sugar, brown sugar, oil, milk, egg, and vanilla. Whisk vigorously until the mixture is very well-combined and uniform in texture.
- In a separate medium-sized bowl, whisk together flour, baking powder, cinnamon (if using), and salt.
- Add the wet ingredients to the dry ingredients. Use a spatula to gently fold together until about 50% combined.
- Add the blotted zucchini and chocolate chips. Continue to stir gently until the batter is mostly uniform and the zucchini and chocolate are well distributed.
- Evenly divide the batter into the prepared muffin tin.
- Sprinkle the muffin tops with turbinado or granulated sugar.
- Transfer the muffin tin to the center rack of the oven. Bake at 425°F (220°C) for 8 minutes.
- Without opening the oven door, reduce the oven temperature to 350°F (175°C) and bake for another 8-10 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for 5-10 minutes before carefully transferring them to a cooling rack to cool completely. Enjoy!
Storage and Reheating Tips
Store your Chocolate Chip Zucchini Muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-7 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by using dark chocolate chips or white chocolate chips instead of semisweet. For a nutty twist, fold in ½ cup chopped walnuts or pecans. If you’re feeling adventurous, add a pinch of nutmeg or swap the cinnamon for pumpkin spice for a cozy fall flavor.
Time-Saving Hacks
Shred your zucchini ahead of time and store it in the fridge for up to 2 days—just blot it dry before using. If you’re short on time, skip the sugar sprinkle on top or use a muffin scoop to portion the batter quickly and evenly. Pre-measure your dry ingredients the night before to streamline the process.
Equipment Guidance
A 12-count muffin tin and paper liners are essential for this recipe. If you don’t have liners, lightly grease the tin with oil or cooking spray. A box grater or food processor makes shredding the zucchini a breeze, and a whisk ensures your wet ingredients are perfectly combined.
Common Questions Answered
Can I use whole wheat flour? Yes, but the muffins may be denser. Try using half all-purpose and half whole wheat flour for a balanced texture. Can I skip the zucchini? While it adds moisture and nutrients, you can substitute it with grated apple or mashed banana for a similar effect.
Chocolate Chip Zucchini Muffins
Ingredients
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ⅓ cup neutral cooking oil I like avocado, but canola or vegetable will work
- ⅓ cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon optional
- ½ teaspoon table salt
- 1 cup finely shredded zucchini Measure/weigh and then blot out the excess water with a paper towel
- 1 cup semisweet chocolate chips
- 1 Tablespoon turbinado or granulated sugar for sprinkling on top
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine sugars, oil, milk, egg, and vanilla and whisk vigorously until mixture is very well-combined and uniform in texture.
- In a separate, medium-sized mixing bowl whisk together flour, baking powder, cinnamon (if using) and salt.
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add blotted zucchini and chocolate chips and continue to stir gently until batter is mostly uniform and zucchini and chocolate are well distributed.
- Evenly divide batter into prepared muffin tin.
- Sprinkle muffin tops with additional sugar, then transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F and continue to bake another 8-10 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool further before enjoying.