Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/4 cup packed brown sugar; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 1/2 cups grated zucchini (about 1 medium zucchini); 1 large egg; 1/2 cup vegetable oil; 1/4 cup milk; 1 teaspoon vanilla extract; 1 cup chocolate chips

Author: Tessa

Published: September 29, 2025

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Making Chocolate Chip Zucchini Muffins has been my absolute favorite way to transform garden abundance into a delicious treat for years! These muffins aren’t just a sneaky way to get some veggies into your day; they’re incredibly moist, packed with flavor, and have that perfect balance of sweetness from the chocolate chips. I remember the first time I made them, skeptical that zucchini could truly disappear into such a delightful baked good. One bite, and I was hooked – a true revelation!

They became a staple in my kitchen, especially during summer when zucchini was overflowing. My kids, who normally eye anything green with suspicion, devour these without a second thought. That’s how you know you have a winner!

Chocolate Chip Zucchini Muffins - detail 1

Why You’ll Love These Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are a true crowd-pleaser, and I promise you’ll find yourself making them again and again. Here’s why they’ll become your new favorite:

Effortlessly Delicious: Simple ingredients and straightforward steps mean less fuss, more deliciousness.
Sneaky Veggies: A fantastic way to enjoy zucchini without even realizing it’s there!
Perfectly Moist: The zucchini keeps them incredibly tender and never dry.
Versatile Treat: Great for breakfast, a snack, or even a light dessert.

The Perfect Chocolate Chip Zucchini Muffins for Any Occasion

These Chocolate Chip Zucchini Muffins truly shine no matter when you enjoy them. They’re hearty enough for a quick grab-and-go breakfast, make an excellent afternoon snack with a cup of tea, or even serve as a delightful, not-too-sweet dessert after dinner. I often pack them in lunchboxes too!

Essential Equipment for Making Chocolate Chip Zucchini Muffins

You don’t need a fancy kitchen to whip up these delicious Chocolate Chip Zucchini Muffins! Just a few basic tools will get the job done. You’ll want a large mixing bowl, a separate medium bowl, a whisk, a rubber spatula, and a 12-cup muffin tin. Don’t forget your paper liners for easy cleanup!

Gathering Your Ingredients for Chocolate Chip Zucchini Muffins

The secret to incredible Chocolate Chip Zucchini Muffins starts with having all your ingredients ready to go! You’ll need 1 1/2 cups of all-purpose flour, 1/2 cup of granulated sugar, and 1/4 cup of packed brown sugar for that lovely depth of flavor. For leavening, grab 1 teaspoon of baking soda and 1/2 teaspoon of salt. Don’t forget 1 teaspoon of ground cinnamon to tie all the flavors together. The star of the show is 1 1/2 cups of grated zucchini, which is usually about one medium zucchini. You’ll also need 1 large egg, 1/2 cup of vegetable oil, 1/4 cup of milk, and 1 teaspoon of alcohol-free vanilla extract. And, of course, a full cup of delicious chocolate chips!

Key Ingredients for Delicious Chocolate Chip Zucchini Muffins

The zucchini is what makes these Chocolate Chip Zucchini Muffins so wonderfully moist and adds a subtle earthiness. And those chocolate chips? They’re essential for bursts of sweetness in every bite! If you’re out of regular milk, you can easily substitute it with almond milk or even water in a pinch. It’s all about balancing the moisture and flavor.

How to Make Chocolate Chip Zucchini Muffins: Step-by-Step

Making these Chocolate Chip Zucchini Muffins is a breeze, and I’ll walk you through each step to ensure perfect results every time. First things first, get your oven preheated to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This initial step is super important for even baking and easy cleanup. Next, in a large bowl, whisk together all your dry ingredients: the flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon. Give them a good whisk until they’re well combined, making sure there are no lumps. In a separate medium bowl, you’ll combine your wet ingredients: the grated zucchini, egg, vegetable oil, milk, and alcohol-free vanilla extract. Whisk these together until they’re nicely blended. Now for the magic! Pour the wet ingredients into the dry ingredients and stir gently until everything is just combined. The key here is not to overmix; a few lumps are perfectly fine and will lead to tender muffins. Finally, fold in those delicious chocolate chips. Divide the batter evenly among your prepared muffin cups, filling each about two-thirds full. Pop them into your preheated oven and bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before moving them to a wire rack.

Chocolate Chip Zucchini Muffins - detail 2

Preparing Your Chocolate Chip Zucchini Muffin Batter

When it comes to preparing the batter for your Chocolate Chip Zucchini Muffins, the most important thing is to avoid overmixing. Once you combine the wet and dry ingredients, stir just until the flour streaks disappear. A few lumps are actually a good sign! Overmixing develops the gluten in the flour, which can lead to tough, rubbery muffins, and we definitely don’t want that. Gentle folding is the name of the game here.

Baking Your Perfect Chocolate Chip Zucchini Muffins

Once your batter is ready and divided, it’s time to bake your Chocolate Chip Zucchini Muffins! Place the muffin tin into your preheated oven at 375°F (190°C). They typically take between 18 to 22 minutes. To check for doneness, simply insert a wooden skewer or toothpick into the center of a muffin; if it comes out clean, they’re ready! Don’t be afraid to peek, but avoid opening the oven door too frequently during the first 15 minutes.

Tips for the Best Chocolate Chip Zucchini Muffins

To really nail these Chocolate Chip Zucchini Muffins, I have a few tricks up my sleeve. First, make sure you grate your zucchini right before mixing; this helps retain its moisture. My personal tip? Don’t skip squeezing out a little excess water from the grated zucchini if you prefer a slightly less moist (but still tender!) muffin. This prevents them from becoming too dense. Also, resist the urge to overmix the batter – a light hand ensures a tender crumb. And always, always use good quality chocolate chips; it makes a huge difference in flavor!

Customizing Your Chocolate Chip Zucchini Muffins

While these Chocolate Chip Zucchini Muffins are perfect as is, feel free to get creative! Stir in a handful of chopped walnuts or pecans for a lovely crunch. For an extra layer of warmth, add a pinch of nutmeg or a dash of allspice to the dry ingredients. You could even swap out half the chocolate chips for dried cranberries or blueberries!

Storing and Serving Your Chocolate Chip Zucchini Muffins

To keep your Chocolate Chip Zucchini Muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want them to last longer, they freeze beautifully for up to 3 months! Just pop them in a freezer-safe bag. When you’re ready to enjoy, let them thaw at room temperature or warm them gently in the microwave for a few seconds. They’re wonderful on their own, but also delicious with a smear of cream cheese or a dollop of Greek yogurt for breakfast.

Frequently Asked Questions About Chocolate Chip Zucchini Muffins

Can I Freeze Chocolate Chip Zucchini Muffins?

Absolutely! Chocolate Chip Zucchini Muffins freeze wonderfully. Once they’ve cooled completely, place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or airtight container. They’ll stay fresh for up to 3 months. Thaw them at room temperature or warm them gently in the microwave for a quick treat.

Do I Need to Peel the Zucchini for Chocolate Chip Zucchini Muffins?

No, there’s no need to peel the zucchini for these Chocolate Chip Zucchini Muffins! The skin is very thin and softens beautifully during baking, adding a little extra fiber and nutrients without affecting the texture. Plus, leaving the skin on saves you a step and makes the prep even quicker!

What if I Don’t Have Brown Sugar for My Chocolate Chip Zucchini Muffins?

If you’re out of brown sugar for your Chocolate Chip Zucchini Muffins, you can substitute it with an equal amount of granulated sugar, though your muffins might be slightly less moist and have a less rich flavor. For a closer alternative, you can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses.

Estimated Nutritional Information for Chocolate Chip Zucchini Muffins

While these Chocolate Chip Zucchini Muffins are a delicious treat, it’s always good to have an idea of their nutritional content. Please note that these figures are estimates and can vary based on specific ingredients and portion sizes. Per serving (1 muffin), you can expect approximately 250 calories, 12g of fat (5g saturated), 35g of carbohydrates (2g fiber, 20g sugar), and 4g of protein.

Share Your Chocolate Chip Zucchini Muffins Experience

I absolutely adore hearing from you! If you try these Chocolate Chip Zucchini Muffins, please come back and leave a comment below to let me know how they turned out. Did you make any fun substitutions? Did your family love them? Don’t forget to rate the recipe and share your delicious creations on social media using #MyHomeCookKitchen – I can’t wait to see them!