Fluffy chocolate chip zucchini muffins are a great way to use up zucchini from your garden! These are soft, moist, and slightly sweet with a sprinkling of sugar on top. Recipe includes a how-to video!
Got Zucchini? Make Muffins!
These chocolate chip zucchini muffins actually debuted on the blog years ago. Today, I’m slightly adjusting the recipe to make an even dozen muffins (with just a bit more chocolate!) and sharing some new photos, too. If you were a fan of the old recipe, you’ll like this one just as much!
Why You’ll Love This Recipe
- Flavor: chocolate chips, a touch of cinnamon, brown sugar, and vanilla add lots of flavor to this seemingly veggie-centered muffin. I promise, you do NOT taste the zucchini!
- Texture: While zucchini muffins are generally very dense, mine are lighter and fluffier. Thanks to the zucchini, they are also soft, moist, and tender.
- Appearance: We’ll get tall, bakery-worthy muffin tops using my special baking technique. Don’t worry, it’s simple!
- Ease: No mixer (please don’t use one!) and only 15 minutes to prep before they go in the oven.
Ingredients
Each ingredient in this recipe was carefully selected for the tastiest and most tender results. I’ll review a few you might have questions about before we get started.
- Zucchini. I always shred my zucchini in a food processor. I find that when I try to do it by hand (with a box grater), I end up with either zucchini shreds that are far too thick or zucchini that is so finely grated, it’s essentially mush. Maybe you have a better hand grater at home, but for me, using my food processor gets the job done quickly and correctly, providing perfectly grated strands. This is the food processor that I use (affiliate); I use this tool for shredding carrots for my carrot cake, too!
- Cinnamon. Optional, but I think it’s the perfect accent to the chocolate and the zucchini!
- Sugar. We’ll use three types of sugar today; granulated, light brown, and turbinado (for sprinkling on top). Despite three sugars, these muffins aren’t overly sweet (they’re a bit less sweet than my chocolate chip muffins, if you’re familiar with them) and they’re a perfectly acceptable breakfast option. Honestly, I feel that way about every single one of my muffin recipes though, even my chocolate cheesecake muffins 😜
- Milk. I typically use whole milk when I bake, but any kind should work here. Non-dairy milks will also be fine in this recipe.
- Oil. Use your neutral oil of choice. Lately I’ve been preferring avocado oil in my cakes and muffins, but canola or vegetable will also work.
SAM’S TIP: There’s no need to peel your zucchini before shredding–you won’t be able to detect the peels in the final product.
As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Chip Zucchini Muffins
Prepare the Zucchini
If you’ve made any of my recently shared zucchini recipes (like my chocolate zucchini bread!), you’ll be familiar with this process. It’s easy, and it creates the perfect texture and size, so no one bites into a chunk of zucchini!
- Shred the zucchini with the shred blade of your food processor first, then switch to the normal blade. Pulse a few times to chop the zucchini into fine bits.
- Blot the zucchini with paper towels until you’ve removed most of the moisture. The zucchini will start to stick to your paper towels when it’s ready.
Prepare the Batter
- Vigorously whisk the wet ingredients together in a large bowl.
- Whisk the dry ingredients in a separate bowl.
- Fold the wet and dry ingredients together until about 50% combined.
- Add the shredded zucchini and chocolate chips and keep folding until the batter is just combined. Do not over-mix, or you could create rubbery, dense muffins!
- Divide the batter into a lined muffin tin and bake. This is where my special baking technique comes into play; we’ll start at one high temperature and then reduce it without opening the oven door. The initial high temperature is what creates those tall, bakery-style muffin tops!
- Let the muffins cool in the pan for a few minutes, then remove them to a cooling rack.
SAM’S TIP: I like to use a spring-loaded ice cream scoop or large cookie scoop to portion my muffin batter into the liners. It’s easy, fast, and so clean!
Frequently Asked Questions
Yes! I would fold in up to a cup and and a half of cup of nuts when you add the chocolate chips and zucchini. Toasted pecans or walnuts would be tasty here, but really any kind of nut would be fine!
I let mine sit at room temperature in an airtight container for a few days (2-3 at most). If you want to keep them longer than that, then you will need to refrigerate them. Oh, they also freeze well!
Not at all! Just like in my chocolate zucchini cake, you don’t taste the zucchini one bit in these muffins. Instead of adding flavor, the zucchini adds moisture and a bit of nutritional value (though these are definitely still a sweet treat!).
What have you been doing with your zucchini this year?  If you’re looking for more baking options, I recommend checking out my zucchini roll recipe–it’s like a summertime version of a pumpkin roll!
Enjoy!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
Chocolate Chip Zucchini Muffins
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Servings: 12 muffins
Calories: 274kcal
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Instructions
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Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
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In a large mixing bowl, combine sugars, oil, milk, egg, and vanilla and whisk vigorously until mixture is very well-combined and uniform in texture.
½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, ⅓ cup (78 ml) neutral cooking oil, ⅓ cup (78 ml) milk, 1 large egg, 1 teaspoon vanilla extract
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In a separate, medium-sized mixing bowl whisk together flour, baking powder, cinnamon (if using) and salt.
1 ¾ cups (218 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon ground cinnamon, ½ teaspoon table salt
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Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add blotted zucchini and chocolate chips and continue to stir gently until batter is mostly uniform and zucchini and chocolate are well distributed.
1 cup (150 g) finely shredded zucchini, 1 cup (170 g) semisweet chocolate chips
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Evenly divide batter into prepared muffin tin.
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Sprinkle muffin tops with additional sugar, then transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F and continue to bake another 8-10 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
1 Tablespoon turbinado or granulated sugar
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Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool further before enjoying.
Notes
Storing
Once muffins have cooled completely they may be stored in an airtight container at room temperature for 2-3 days. They may also be wrapped in plastic and frozen for up to several months.
Original recipe
I updated this recipe to improve upon it, but if you are looking for the original recipe published in 2015 you can find the original chocolate chip zucchini muffin here.
Nutrition
Serving: 1muffin | Calories: 274kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Recipe originally published 7/24/2015, recipe has been improved and updated and a video has been added. Please see the notes in the recipe card if you are looking for the original recipe.
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