Zucchini Muffins with Chocolate Chips
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Loaded with shredded zucchini and chocolate chips, these zucchini muffins make a wholesome on-the-go breakfast or after school snack.
When it comes to before-school breakfasts for the kids, I know how easy it is to fall back on sugary cereals and processed foods (guilty!), so I’m always trying to come up with new ideas that are a little more wholesome. These zucchini muffins are a new fave. With two bowls and a muffin tin, you can whip them up in just 35 minutes. What’s more, kids love them and they’re a great way to sneak in a little extra protein and vegetables. Feel free to replace half of the all-purpose flour with whole-wheat flour, or swap out the chocolate chips and nuts for your favorite add-ins.
What you’ll need To Make Zucchini Muffins
Step-by-Step instructions
Begin by shredding the zucchini. I use a food processor but it’s also fine to grate by hand. There is no need to wring out the shredded zucchini.
Next, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
Stir to combine, then set aside.
In a large bowl, whisk together the melted butter and brown sugar.
Add the eggs and vanilla extract.
Whisk until evenly combined.
Then stir in the zucchini.
Add the dry ingredients to zucchini mixture.
Stir until just combined, then add 1/2 cup of the chocolate chips and all of the nuts (if using).
Mix until just combined.
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 and enjoy!
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Zucchini Muffins with Chocolate Chips
Loaded with shredded zucchini and chocolate chips, these zucchini muffins make a wholesome on-the-go breakfast or after school snack.
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 (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 were simple to make and delicious. I doubled the recipe and used 3 parts white flour and 1 part whole wheat flour. My 6 year old and his friends loved them too. I’m definitely going to hang onto this recipe! The nutmeg was not too much for me at all. I loved the flavors in the recipe.
Thank you for putting the butter conversion to cups! A big help.
Very delicious. Took a bit longer to cook (40 mins) but other then that they were very easy to make and everyone here loves them! Thanks so much for sharing your recipe:)
I followed the recipe exactly. I omitted the optional chopped nuts. It’s important to push the last chocolate chips into the tops. Despite being careful not to overmix, the muffins were a bit dense. I baked them for 18 mins in a calibrated 350° preheated electric oven and they were overbaked and a little dry. Still tasty.
Do you think these could be made with yellow squash instead?
Sure! 🙂
Approximately how many cups is in a 9 oz zucchini.
Hi Ginny, I’d estimate it will be the equivalent of about 1 & 1/3 cups. Enjoy!
These were awesome – but I do agree that the nutmeg was a little too much for preference. I’m making a second double batch and I’ll just reduce nutmeg by half.
These muffins are delicious. I made them with gluten free whole bean flour and added the xanthum gum and they turned out perfect.
The nutmeg flavor is a bit strong for my taste.
A family fave! Just made it for the 3rd or 4th time this past weekend. This recipe gets my kiddo to willingly eat zucchini (via the muffins. Hehehe).
Thank you for sharing this!