Zucchini Muffins with Chocolate Chips

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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.

zucchini chocolate chip muffins

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

how to make zucchini chocolate chip 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.

how to make zucchini chocolate chip muffins

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

how to make zucchini chocolate chip muffins

Stir to combine, then set aside.

how to make zucchini chocolate chip muffins

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

how to make zucchini chocolate chip muffins

Add the eggs and vanilla extract.

how to make zucchini chocolate chip muffins

Whisk until evenly combined.

how to make zucchini chocolate chip muffins

Then stir in the zucchini.

how to make zucchini chocolate chip muffins

Add the dry ingredients to zucchini mixture.

how to make zucchini chocolate chip muffins

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

how to make zucchini chocolate chip muffins

Mix until just combined.

how to make zucchini chocolate chip muffins

Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely.

how to make zucchini chocolate chip muffins

Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere.

how to make zucchini chocolate chip muffins

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!

how to make zucchini chocolate chip muffins

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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.

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 (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

  • 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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