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Zucchini Muffins with Chocolate Chips

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Start the day off right with homemade zucchini muffins – they’re a hit with kids and a great way to sneak in some veggies!

zucchini chocolate chip muffins

As zucchinis reach their prime, the school bells start ringing again. I totally get the temptation to grab a box of sugary cereal or pre-packaged snacks (been there, done that!). But with zucchinis in abundance, why not turn them into a tasty morning or afternoon treat, like zucchini bread or muffins? For these delicious chocolate chip zucchini muffins, all you need are some basic kitchen staples, a little baking spirit, and a mere 35 minutes. The best part? Kids devour them, and you’ll love knowing they’re munching on something packed with veggies. 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.

“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!”

Sherry

What You’ll Need To Make Zucchini Muffins

Zucchini chocolate chip muffin ingredients including eggs, baking soda, and vanilla.
  • All-purpose Flour: Provides structure and texture to the muffins. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking Soda and Baking Powder: Act as leavening agents helping the muffins rise.
  • Cinnamon and Nutmeg: Add warm, aromatic flavors that complement the zucchini and chocolate.
  • Butter: Adds richness and flavor to the muffins.
  • Light Brown Sugar: Sweetens the muffins and adds moisture.
  • Eggs: Bind the ingredients together and provide structure.
  • Vanilla Extract: Enhances the overall flavor of the muffins.
  • Zucchini: Adds moisture, texture, and a nutritional boost to the muffins. Neutral in flavor, so picky eaters won’t balk!
  • Chocolate Chips: Infuse the muffins with bursts of chocolate flavor, appealing to kids.
  • Chopped Pecans or Walnuts: Add crunch and nutty flavor, enhancing the texture and taste of the muffins.
  • Jump to the printable recipe for precise measurements

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.

Shredded zucchini in a food processor.

Next, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

Dry ingredients unmixed in a glass bowl.

Stir to combine, then set aside.

Dry ingredients mixed in a glass bowl.

In a large bowl, whisk together the melted butter and brown sugar.

Whisk in a bowl of liquid ingredients.

Add the eggs and vanilla extract.

Whisk in a bowl of liquid ingredients with an egg.

Whisk until evenly combined.

Whisk in a bowl of liquid ingredients.

Then stir in the zucchini.

Shredded zucchini and liquid ingredients in a mixing bowl.

Add the dry ingredients to zucchini mixture.

Dry ingredients being added to the zucchini muffin batter.

Stir until just combined, then add 1/2 cup of the chocolate chips and all of the nuts (if using).

Pecans and chocolate chips piled on muffin batter.

Mix until just combined.

Zucchini chocolate chip muffin batter in a mixing bowl.

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.

zucchini muffin batter in muffin pan

Bake for 20 to 22 minutes, or until a tester comes out clean.

baked zucchini muffins sitting in pan on rack

Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling.

muffins cooling on wire rack

Serve warm or room temperature and enjoy!

Zucchini muffins with chocolate chips on a marbled surface.

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Zucchini Muffins with Chocolate Chips

Start the day off right with homemade zucchini muffins – they’re a hit with kids and a great way to sneak in some veggies!

Servings: 12 muffins
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Total Time: 35 Minutes

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

  1. Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
  3. 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.
  4. 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).
  5. 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.
  6. The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
  7. 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

Powered by Edamam

  • 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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Comments

  • 3 questions. Have you made these with gf flour? How to convert this to mini muffins? and how many mini muffins does one recipe make?

    • — Alison on March 13, 2024
    • Reply
    • Hi Alison, a number of readers have commented that they’ve made these with gluten-free flour and have been pleased with the results. Regarding converting these to mini muffins, I believe this will make 36 minis. Other than the baking time, you don’t need to make any modifications. I’d start checking them for doneness at 11 to 12 minutes. Hope you enjoy!

      • — Jenn on March 14, 2024
      • Reply
  • Could I substitute zucchini with shredded carrot instead?

    • — Wendy on February 17, 2024
    • Reply
    • Sure, that should work. Please LMK how they turn out!

      • — Jenn on February 18, 2024
      • Reply
  • These are better than any zucchini muffin I’ve made before. It’s a keeper & I will pass it on.

    • — Christine on September 25, 2023
    • Reply
  • These are so gooood! Every time I try to half a zucchini bread recipe it falls apart but this is the solution! I just want some yummy goodness and these are perfect. Made as directed and wouldn’t change a thing. Love these.

    • — Maeve on September 23, 2023
    • Reply
  • I made these with half the sugar amount and swapped the zucchini for puréed green tomatoes (I know, kinda defeats the purpose of googling zucchini muffins) but they were SO GOOD! Honestly, any more sugar than 1/2 cup would have been too sweet!!! I think the green tomatoes make the moister level a bit higher, so I baked them for 30 minutes total, but they had a great texture. The family loved them! I’m making another batch to freeze! Great use of garden produce I’m not sure what to do with, haha!

    • — Kaleigh on September 19, 2023
    • Reply
  • Absolutely incredible recipe!!!

    • — Kathryn Langelaan on September 14, 2023
    • Reply
  • It not you, it’s me. For some reason, following directions to the letter, my quick breads always turn out gummy. If they are great directly from the oven as they cool they get wet on top. I always have jumbo eggs so they may be a piece of the puzzle. Do you have any other suggestions?

    • — Judy Schell on August 27, 2023
    • Reply
    • That sounds frustrating! How do you store them? Do you let them cool completely before covering?

      • — Jenn on August 28, 2023
      • Reply
  • Did not like this recipe. Way too dry.

    • — Ann on August 26, 2023
    • Reply
  • Easy and delicious recipes. The only change I made was substituted 1/2 cup of flour for ground flax seed. Turned out amazing.

    • — Leann on August 23, 2023
    • Reply
  • This is a lovely recipe and turns out wonderfully. A great way to use up zucchini and also a tasty muffin the kids will love ❤️

    • — Crystal on August 22, 2023
    • Reply
  • Hi Jenn,
    I made your double chocolate zucchini bread last week and it was a huge hit with my kids and husband. I’m hoping to make these muffins as an easy thing to put in the kids lunch boxes but I can’t use the nut because of school policy. Do you think it would be ok to add extra chocolate chips instead or would you stick to the original amount?
    PS. I just discovered this website a few months ago and have been a dedicated follower ever since. I’ve made so many of your recipes now that your name is a regular occurrence at our dinner table. Thank you so much for making me a better cook and baker!
    Elisa

    • — Elisa Rambaldi on August 18, 2023
    • Reply
    • Hi Elisa, Glad it was a hit!It’s fine to add extra chocolate chips in place of the nuts if you’d like. And happy to hear you’ve enjoyed the recipes you’ve made so far from the blog!

      • — Jenn on August 18, 2023
      • Reply
    • My husband has a bad nut allergy and I often use sunflower seeds or pumpkin seeds as a substitute…especially if you still want a ‘crunch’.

      • — Kath M on December 15, 2023
      • Reply
  • These are a delightful wee treat and take minutes to whip up. Lovely with an afternoon cup of tea. Having read some of the comments I was worried about the nutmeg but I think it adds a nice dimension and I wouldn’t reduce the amount. Will definitely make again now we’re in courgette season!

    • — Yvonne on August 14, 2023
    • Reply
  • Hello,
    Made these Zucchini chocolate chip muffins today – dairy free – they were awesome.
    My son is allergic to milk – so always looking for something that all of us can have!
    We used Earth Balance Butter & milk free chocolate chips- I also added a little ground clove (1/4 teaspoon) – which is a favorite spice – which worked great in these.
    They were a tiny bit dry – I might add a little extra oil, dairy free milk or even applesauce – but I liked them as they were. Thanks so much – KT

    • — Kathy on August 2, 2023
    • Reply
  • First comments from my teenaged son: “VERY good! A keeper for sure!” I substituted cannola oil for the butter for added moistness. Decreased nutmeg to a pinch based on other reviews. The amount of spice, pecans and chocolate chips was perfection. These babies are so good they should be illegal lol!

    • — Sherry on August 1, 2023
    • Reply
  • Recipe was the perfect to start of our camping trip!

    • — Anoy-moose on July 5, 2023
    • Reply
  • 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.

    • — Bay on March 9, 2023
    • Reply
  • Thank you for putting the butter conversion to cups! A big help.

    • — Donna DS on December 3, 2022
    • Reply
  • 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:)

    • — Lydia Degelder on November 12, 2022
    • Reply
  • 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.

    • — Chris on August 29, 2022
    • Reply
  • Do you think these could be made with yellow squash instead?

    • — Amy on August 9, 2022
    • Reply
    • Sure! 🙂

      • — Jenn on August 9, 2022
      • Reply
  • Approximately how many cups is in a 9 oz zucchini.

    • — Ginny shockey on July 23, 2022
    • Reply
    • Hi Ginny, I’d estimate it will be the equivalent of about 1 & 1/3 cups. Enjoy!

      • — Jenn on July 24, 2022
      • Reply
  • 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.

    • — Miranda on July 16, 2022
    • Reply
  • These muffins are delicious. I made them with gluten free whole bean flour and added the xanthum gum and they turned out perfect.

    • — D Davies on July 6, 2022
    • Reply
  • The nutmeg flavor is a bit strong for my taste.

    • — Jan P. on June 13, 2022
    • Reply
  • 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!

    • — Denise T. on May 31, 2022
    • Reply

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