If you need a healthy, wholesome, on-the-go breakfast or snack, then our Zucchini Chocolate Chip Muffins are perfect for you! They're filled with healthy ingredients that will keep you full and satisfied. As a bonus, these muffins are rich in antioxidants, super healthy, and make for a perfect snack for when you're on the go!
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These chocolate muffins are tasty and make for a perfect quick breakfast or snack. The zucchini in our muffins keeps them moist and fluffy without adding oil or fat.
Zucchini is a super-food, and we love it! If it's not already a part of your regular diet, you need to embrace it. Zucchini promotes both vision and skin health. In addition, Zucchini is thought to promote strong, healthy bones and fits into a ton of different eating lifestyles. Whether you enjoy keto, paleo, low-carb, or anything else, zucchini is an excellent, healthy food to embrace!
If you love zucchini, or you’re curious to find some other awesome zucchini recipes to try out, here are some of our favorites:
How to Make Zucchini Chocolate Chip Muffins
- Preheat oven and place paper liners in muffin tray.
- Mix dry ingredients in a large bowl. Set aside.
- In a small bowl, mix sugars and wet ingredients.
- Add wet mixture to dry mixture and combine well.
- Add zucchini to the batter. Stir well.
- Fold in the chocolate chips.
- Pour batter into muffin liners and bake as directed.
- After baking, remove muffins from oven and let cool.
- Enjoy!
Full directions for how to make Zucchini Chocolate Chip Muffins are in the printable recipe card at the bottom of the post.
Tips & Tricks for Zucchini Chocolate Chip Muffins
The batter will be thick.
It's important to note that the batter will be very thick once the sugar and flour mixtures combine—but don't worry. The batter will become thinner and easier to manage once you add the zucchini because of its extra moisture.
Here's the secret to moist muffins.
The secret to making moist muffins is simple. Just don't overmix the muffin batter! Only mix the batter until it's just combined.
It’s okay for the zucchini to be moist.
Having moist zucchini is actually really important in this recipe. The moist zucchini helps with the mixture of the batter. If the zucchini is exceptionally moist, you can blot it with a paper towel to absorb some of the excess.
Variations
Change the Chocolate
I used semi-sweet chocolate chips, but you can use dark, white, or milk chocolate—whatever you prefer. You could also use half of one variety and half of another to balance out the sweetness. Or you could skip the chocolate altogether and swap it for chopped nuts, dried fruit, or nothing at all.
Make Them Mini
You can easily kid-proof this muffin recipe by swapping the regular-sized muffin pan for a mini one! You'll get double the amount of muffins, and they'll be cute and small. This is a great idea for kids' lunchtime snacks and mid-afternoon indulgences.
Zucchini Chocolate Chip Muffins FAQs
How do you shred zucchini?
To shred zucchini, simply cut the ends off and slide it up and down a box grater. The skin is edible and has a ton of nutrition, so it can be left on. Alternatively, you could use the grating plate in your food processor to shred the zucchini if you have one.
What if I don't like chocolate? Can I add something else instead?
If you, or your crowd, doesn't like chocolate, you can swap the chocolate chips for raisins and nuts. You can swap it entirely for one or the other, or you can split the amount of chocolate chips between both raisins and nuts. A few to try are raisins, craisins, peanuts, pecans, walnuts, and almonds.
How long will these zucchini muffins last?
These muffins should stay fresh in an air-tight container at room temperature for approximately 4 days. Alternatively, they can be frozen for four months.
Recipe
Zucchini Chocolate Chip Muffins
Ingredients
- 1 ¾ cups flour
- 1 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- ½ cup brown sugar
- ⅓ cup oil
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini about 1 large zucchini
- ¾ cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F, line a muffin tin with paper liners, and set aside.
- In a large bowl, stir together the flour, baking powder, cinnamon, and salt; set aside.
- In a small bowl, whisk together the brown sugar, oil, granulated sugar, eggs, and vanilla.
- Add the sugar mixture to the flour mixture and stir well.
- Mixture will be very thick.
- Add the zucchini to the batter, stirring well; the moisture will make the batter thinner.
- Fold in the chocolate chips, reserving a few to decorate muffin tops if desired.
- Divide the batter evenly between the 12 muffin liners, press the remaining chocolate chips on top, and then bake in preheated oven for 18–20 minutes or until a toothpick inserted into the center comes out clean.
- Remove muffins from oven and allow to cool.
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