Zucchini-Chocolate Chip Muffins
These zucchini-chocolate chip muffins are super quick, insanely moist, and a great way to use up the late summer zucchini bounty!
Do you have a garden that’s bursting at the seams with ginormous zucchini right now? Or maybe you have a family member that’s been gifting you portions of their harvest? If so, this zucchini-chocolate chip muffin recipe is a fantastic way to use up some of that zucchini if you’re tired of grilling, roasting, sautéing, and stuffing them!
My father-in-law’s garden has been going bonkers and he brings goodies for everyone each Sunday. Last week, with three large zucchini sitting on my counter, I wanted to do something different that the above-mentioned preparations, as well as something different than traditional zucchini bread. I’ve made a ton of zucchini recipes over the years, but never a muffin, and I really wanted to incorporate some chocolate, so… tada! Zucchini-chocolate chip muffins were born.
Huge, picture-perfect zucchini from my father-in-law’s garden! We also get hot peppers, salads made with fresh lettuce and spinach, and tons of fresh herbs. When my hands are a little less full, I’d love to plan and build a huge garden!
Now, back to these muffins… they are SO EASY. I made them quickly after I put Joseph to bed one night – you just need two bowls and something to mix them with. Chances are you have everything you need right in your pantry without having to make a special trip to the grocery store. Score!
You can use whatever type of chocolate chips you’d like… I actually used a combination of dark and semisweet because I had two nearly empty bags of each in my pantry, so I just used them up.
Now THIS is how I like to eat my vegetables (sorry, mom!).
These muffins were awesome, and gone in no time at all. I actually thought about freezing some of them after I made them because it was mid-week and our family wouldn’t be over until the weekend. However, no need! We managed to polish them all off within a handful of days. They were perfect for quick breakfasts and afternoon snacks.
These zucchini-chocolate chip muffins will be one of my go-to recipes when I have an abundance of zucchini staring back at me.
More Delicious Zucchini Recipes
- Zesty Refrigerator Zucchini Pickles
- Double Chocolate Zucchini Bread
- Beer-Battered Zucchini Fries
- Cheesy Zucchini and Sun-Dried Tomato Scones
Zucchini-Chocolate Chip Muffins
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup (200 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 medium zucchini, shredded (about 3 cups), excess liquid squeezed out
- 10 tablespoons unsalted butter, melted
- 1 cup (180 g) chocolate chips (dark or semisweet)
Instructions
- Preheat oven to 350 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar, eggs and vanilla extract. Using a rubber spatula, stir in the grated zucchini and the melted butter.
- Add the flour mixture to the zucchini mixture and gently stir to combine. Stir in the chocolate chips until evenly distributed.
- Divide the batter evenly between the muffin cups (they should be almost completely filled up). Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack and cool for an additional 30 minutes before serving. The muffins should be stored in an airtight container at room temperature for up to 4 days. You can also wrap these individually in plastic wrap, place in a freezer bag and freeze for up to 2 months.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
HI! I made these muffins and they were delicious! I do have a question though because we have a picky toddler that is currently despising the colors green and orange and was wondering that if I added some cocoa powder or melted chocolate would i have to make any ingredient adjustments. Or would blending the zucchini into a puree create too much excess moisture?
what would be the best way?
the recipe for zucchini marmalade muffins will not come up it keeps going to zucchini chocolate chip muffins.Could you send me the marmalade recipe.
I made these for a bake sale and they were a huge hit! Every one sold and people told me they couldn’t believe how moist they were. Wicked easy recipe, will definitely make them for my family now.
These muffins were easy to make, and you wrote instructions that were very easy to follow. One problem that we encountered was that when you mixed the flour and zucchini mixture together, it was very dry. I am not sure what I did wrong. I ended up using milk, and then it worked out fine.
These look great but how does 1 zucchini translate in to 3 cups?? Mine came out way less…
It really depends on the size of the zucchini, if yours were smaller, that’s why.
Beautiful!
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Michelle, I think the weight for the All-Purpose Flour is off. I made these yesterday and the batter was so stiff that I added back in the zucchini juices and then ended up filling 18 muffin cups. I weighed the flour and sugar when I made the recipe and thought I made the mistake, but then I double checked and looked at the King Arthur Ingredient Weight Chart and realized your measurement should have been 360 grams.
I feel like a nerd, but I like to weigh my ingredients…but this time it didn’t work so well.
We like the muffins anyway ;-) They’ll be even better next time.
Hi Cindy, I actually use the measurements of 1 cup = 5 ounces for all-purpose flour, which is Cook’s Illustrated standard, so that’s the deviation you’re seeing. I’m glad you still enjoyed the muffins!
no fat in this recipe? what makes it moist? just the zucchini? thanks
Hi Joan, There is melted butter (in the ingredient list).
I was looking for just this kind of muffin. So much zucchini right now. A great problem to have.
These look so good! Zucchini Bread has become one of my favorite things to make but I’ve never tried muffins.
I made these yesterday. YUM is the word! I shredded my zucchini into small round shreds and added more semi-sweet chocolate chips. It made 15 large muffins. These are SO good!!!
I read you post before getting out of bed this morning. I got up immediately and headed for the kitchen. My muffins smell and look delicious. They look exactly like your picture. I did have a bit too much batter for my muffin tins so made a mini load of bread. Thank you for a great recipe.
I still haven’t made any zucchini centric baked goods, and it is always one of my favorites. Thanks for kicking me into gear with this awesome recipe!
I’m always looking for ways to use up zucchini at this time of year. These muffins look delicious!
Because I bought a zucchini the size of my head, I was looking to bake something today. I just pulled them out of the oven. Perfect timing!
Thank you SOOOOOO much for this recipe today!!! We are busting at the seams w/ zucchini. I will be making these muffins today :)