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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Fantastic!!! I love how fresh tasting these are; I shredded the zucchini and while it is cooked it was still very much “present” in flavor and moisture. I used half whole wheat flour and half all purpose flour.
Hi, I’m wondering if it’s possible to use white whole-wheat flour instead of all-purpose flour. If so, are there any adjustments I need to make? Thanks!
White whole wheat should work here with no adjustments, but because whole wheat flour can change the texture of baked goods, I’d suggest starting out replacing half of the all-purpose flour with whole wheat. If you like the texture of the muffins, you can up the ratio of whole wheat to all purpose flour the next time you bake them. Hope that helps!
We made these and didnt love them so tweaked it the next time.
We used just over half a cup of brown sugar and doubled the courgette and added 2T of boiling water. They were amazing!!! Super soft and not over sweet.
We also used half milk chocolate and half dark chocolate chips
Just the recipe that I had in mind when I searched online – perfect! I substituted whole wheat pastry flour for half of the flour, and used a little less brown sugar than suggested in the recipe. I think that I will go down to 3/4 cup next time since we are not fans of a lot of sugar. I used walnuts and bittersweet chips and the muffins are soooooo good and they have a great texture. Thanks for sharing this recipe!
These were delicious and moist. My daughter helped me with them and enjoyed the process and result! I added a couple scoops of chocolate protein powder and cut back that same amount on the flour. That way I can give them to the kids for breakfast on- the -go. Thank you Jenn, your recipes are all wonderful!
Made these today for my 4yr old…he ate 3 when he got home from school. I think that speaks for itself. They are delicious.
Delicious warm with a tall, cold glass of milk. Tastes like a healthy chocolate chip cookie! I made the mistake of just adding the extra 2 T of chocolate chips to the batter, rather than reserving them for on top of the muffins. I think they would look more appealing if I would have followed the recipe as written. Thanks Jen for another 5 star recipe!
I LOVE THE DESCRIPTION OF THIS RECIPE AND AM ANXIOUS TO MAKE THEM FOR MY HUSBAND. HOWEVER HE IS ON A LOW SALT DIET AND I’D LIKE TO KNOW THE NUTRITIONAL VALUES OF THEM. I WILL MAKE MINIS
MANY THANKS. READY TO BAKE!!!!!
Hi Lynda, If you scroll down underneath the recipe (and beneath the ad for my cookbook), you’ll find the nutritional data. Hope that helps!
Made these muffins today, all I can say is thank you for this recipe. It’s totally the best, so easy to make even for me. My baking skills are very little. Will make them again as soon as my zucchini get big enough to harvest again. 😻
Hi Jenn, Just like everyone else, I love your recipes. Do you think this recipe would work with a natural sweetner like honey, apple sauce or a combo of both?
Thanks in advance!
Hi Nora, I’m always a bit hesitant to suggest using honey as a substitute for sugar in baking as it doesn’t always guarantee good results. Honey also can cause things to burn more quickly. If you’d like to use some applesauce, that can be a substitute for butter. You can get away with replacing half the butter here with applesauce. Hope that helps and would love to hear how the muffins turn out if you try them with any tweaks!
Palm (coconut) sugar swaps out nicely in baking. I always sub applesauce for 1/2 of the other oils.