Zucchini Muffins with Chocolate Chips
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These zucchini muffins are a delicious way to sneak in some veggies. Soft, moist, and easy to make, they’re perfect for busy mornings or afternoon snacks—with just enough chocolate to keep everyone happy.
As zucchinis hit their peak, the back-to-school scramble begins. I totally get the temptation to reach for sugary cereal or pre-packaged snacks (been there, done that!). But with zucchini everywhere, why not turn it into a quick and tasty morning or after-school treat—like zucchini bread or muffins?
These chocolate chip zucchini muffins come together with pantry staples, a little baking spirit, and just 35 minutes. The best part? Kids devour them, and you’ll feel good knowing they’re getting a little veggie boost. Feel free to swap in whole-wheat flour for half the all-purpose, or change up the chocolate chips and nuts for your favorite mix-ins.
And if you have more zucchini than you know what to do with, don’t worry—with these 12 must-try zucchini recipes, you’ve got plenty of options!
“First comments from my teenaged son: “VERY good! A keeper for sure!” The amount of spice, pecans and chocolate chips was perfection. These babies are so good they should be illegal lol!”
What You’ll Need To Make Zucchini Muffins
- Chocolate Chips: Infuse the muffins with bursts of chocolate flavor, appealing to kids.
- All-purpose flour, baking soda, baking powder, salt, cinnamon & nutmeg: This dry mix gives the muffins their structure, texture, and warm, spiced flavor. For best results, measure the flour using the scoop-and-level method (scoop it into your measuring cup with a spoon and level it off with a knife).
- Melted butter, light brown sugar, eggs & vanilla extract: This combo brings moisture, sweetness, richness, and flavor—everything you’re looking for in a tender muffin.
- Grated zucchini, chocolate chips & chopped pecans or walnuts: The zucchini keeps the muffins moist and tender without adding much flavor, while the chocolate and nuts add richness, texture, and just the right hit of deliciousness in every bite.
- Jump to the printable recipe for precise measurements
Step-by-Step instructions
Step 1: Shred the zucchini. Use a food processor or box grater to shred the zucchini—no need to wring it out.
Pro Tip: Shred the zucchini on the finer side of the grater if you want it to really “disappear” into the batter. Great for picky eaters.
Step 2: Mix the dry ingredients. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Step 3: Whisk the wet ingredients. In a large bowl, whisk the melted butter and brown sugar until combined. (Make sure the butter isn’t too hot when adding the eggs, or you risk scrambling them.) Add the eggs and vanilla and whisk until smooth.
Step 4: Stir in the zucchini. Add the shredded zucchini to the wet ingredients and stir to combine.
Step 5: Add the dry ingredients. Stir the flour mixture into the zucchini mixture until just combined.
Step 6: Add the mix-ins. Fold in ½ cup of the chocolate chips and all of the nuts, if using.
Step 7: Fill the muffin pan. Using a large spoon or ice cream scoop, divide the batter evenly among the muffin wells, filling each almost to the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the tops and gently press them in.
Step 8: Bake. Bake at 350°F for 20 to 22 minutes, or until a toothpick or tester inserted in the center comes out clean.
Step 9: Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (Don’t skip the cooling rack—leaving muffins in the pan too long can make the bottoms soggy.) Serve warm or room temperature and enjoy!
Different Spins on Zucchini Muffins
These muffins are super flexible, so feel free to play around with flavors and add-ins depending on what you’re in the mood for. Here are a few ideas to get you started:
- Add dried fruit. Chopped apricots, raisins, craisins, or even shredded coconut are all great—start with ½ cup and adjust to taste.
- Make it a loaf. No muffin tin? Pour the batter into a greased 8 ½” x 4 ½” loaf pan and bake at 325°F for 45 to 60 minutes, or until a tester comes out clean. Or make my chocolate zucchini bread instead!
- Top with cream cheese frosting. Want to use them as healthier cupcakes? Skip the chocolate chips and top the muffins off with rich, tangy cream cheese frosting.
More Delicious Muffin Recipes You May Like
Zucchini Muffins with Chocolate Chips
Whether your garden’s overflowing or you just need something new for breakfast, these chocolate chip zucchini muffins always hit the spot.
Ingredients
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 stick (½ cup) unsalted butter, melted
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 medium (9 oz) zucchini, grated (about 2 packed cups/no need to wring dry)
- ½ cup plus 2 tablespoons chocolate chips
- ⅔ cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
- Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in ½ cup of the chocolate chips and all of the nuts (if using).
- Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.
- The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin (with nuts)
- Calories: 337
- Fat: 16 g
- Saturated fat: 7 g
- Carbohydrates: 44 g
- Sugar: 27 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 193 mg
- Cholesterol: 53 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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These are excellent! Made them for a brunch and everyone loved them. Even my kids ate them, despite visible signs of vegetables. I’ll definitely make these again.
Thanks very much for sharing this fantastic muffin recipe! I’ve made many batches… Always delicious! I’ve one extra cup of zucchini after freezing the last of the season. Can I use a cup of mashed banana to make up the difference for a batch of these muffins?
Hi Carla, so glad you like these! I’ve never tried combining the zucchini with banana in these muffins so I can’t say for sure, but I think it should work. Please LMK how they turn out if you try it!
I made these for the first time.ever as I didnt want to waste my huge zuchinni that I grew.. OMG I absolutely LOVE this recipe!! Made mini muffins (12 min in oven) and large muffins, no nuts, and dark chocolate chips, and oMg my 4 kids love these! I never melt butter, I prefer when its room temperature to beat with brown sugar, makes a better fluff 😉 But gosh totally recommend this easy and simple recipe 🙂
Yummy! Once again you hit it out of the park Jenn, thank you so much for a lovely recipe to tackle my mountain of zucchini!
Have you ever made it with frozen, shredded zucchini? I’m thinking of freezing zucchini so I can make these during the winter….have you made any recipes (other than soup) with frozen zucchini?
Glad you liked them! I haven’t made the muffins (or any other baked goods) with frozen zucchini, but I think you could. I would thaw and drain off any excess liquid in a sieve (but for this recipe, don’t wring additional liquid out as that adds moisture to the muffins).
I made these today and will be giving half to my daughter and her family. I tried one and it was absolutely delicious! I will definitely make these again!!!
My roommate and I loved these! We used half the amount of cinnamon and had a mix of milk and dark chocolate chips. They turned out amazing!! If I am ever given a zucchini again this will definitely be on my radar to remake.
Great recipe! I’ve made them a few times!