Zucchini-Chocolate Chip Muffins - A super quick and easy recipe, insanely moist, and a great way to use up the late summer zucchini bounty!

These zucchini-chocolate chip muffins are super quick, insanely moist, and a great way to use up the late summer zucchini bounty!

Zucchini-Chocolate Chip Muffins - A super quick and easy recipe, 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.

Zucchini-Chocolate Chip Muffins - A super quick and easy recipe, insanely moist, and a great way to use up the late summer zucchini bounty!

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.

Zucchini-Chocolate Chip Muffins - A super quick and easy recipe, insanely moist, and a great way to use up the late summer zucchini bounty!

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.

Zucchini-Chocolate Chip Muffins - A super quick and easy recipe, insanely moist, and a great way to use up the late summer zucchini bounty!

One year ago: Easy Tiramisu Trifle
Four years ago: No-Bake Oatmeal-Peanut Butter Chocolate Chip Bars
Five years ago: Two-Ingredient Mini Peanut Butter Cup Ice Cream
Seven years ago: Arancini: Italian Rice Balls

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!
4 (17 ratings)

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

Nutritional values are based on one muffin
Calories: 352kcal, Carbohydrates: 51g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 54mg, Sodium: 230mg, Potassium: 86mg, Fiber: 1g, Sugar: 26g, Vitamin A: 395IU, Vitamin C: 3.1mg, Calcium: 33mg, Iron: 1.8mg

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