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Zucchini Chocolate Chip Muffins – I Heart Naptime


These zucchini chocolate chip muffins are super soft, moist and jam packed with flavor! You’d never cognize they’re loaded with freshly shredded zucchini. Kid approved and freezer-friendly, too!

The Best Zucchini Chocolate Chip Muffins

One of my favorite summer vegetables is zucchini. We always grow it in the garden and are looking for ways to use it up. Of course we love to make the traditional zucchini bread or zucchini muffins, but this time around I was craving something a small sweeter.

Queue these zucchini muffins with chocolate chips! The zucchini and chocolate is a match made in heaven and makes these muffins so unbelievably good! My kids never would have guessed there was zucchini inside. They would have eaten the whole pan of muffins if I let them!

They are simple, wealthy and full of flavor! The zucchini gives the muffins the great moist consistency and I love that extra veggies are secretly packed in. We ended up freezing half the batch and they have been great for snacks on the go. Seriously, I cannot wait to make these muffins again and again!

Shredding Zucchini for Muffins

If you’re wondering how to shred zucchini, it’s actually pretty simple. You can use a food processor or a cheese grater to easily and quickly shred your zucchini (no peeling required!). After it’s shredded, just make sure to use a cheese cloth or paper towel to wring out any extra water/moisture. This is an important step that you must follow, or else you’ll end up with soggy muffins.

I love to freeze extra shredded zucchini (especially in the Summer when I have lots to use up) so that I can easily make these muffins or my favorite lemon blueberry zucchini bread.

Ingredients

  • Flour – All-purpose flour is usually my top pick for this recipe, although wheat flour also works great for a healthier alternative. Make sure to measure the flour with the spoon and level technique for the top results!
  • Baking powder – A leavening agent used to help the muffins rise and lighten the texture.
  • Cinnamon – A warm, woody spice that tastes delicious mixed with the chocolate and zucchini.
  • Salt – Kosher salt is added to enhance the flavors of the other ingredients.
  • Eggs – Make sure the eggs are fresh before using. You’ll whisk them first before adding to the batter.
  • Zucchini – As mentioned above, shred the zucchini with a food processor or cheese grater. Then use a cheese cloth or paper towel to squeeze out the excess moisture.
  • Sugar – Granulated sugar is used to give these muffins their sweet flavor. If you prefer a more subtle sweetness, you can always use a small less.
  • Oil – Vegetable oil helps contribute to the perfectly moist consistency.
  • Vanilla – A high quality pure vanilla extract will give these muffins the top taste.
  • Chocolate chips I typically use semi-sweet, but milk or dark chocolate chips would taste delicious. You can even use a mixture of each if you’d like.

Variations

Feel free to mix in extra ingredients, like chopped walnuts, pecans, dried cranberries or shredded coconut. You may also use dark chocolate chips instead of semi sweet if preferred (or use a mix of both). A sprinkle of nutmeg is also a great way to add more flavor!

stacked zucchini chocolate chip muffins

Preparing the Muffins

  1. Dry ingredients. Add the flour, baking powder, cinnamon and salt to a large bowl. Give it a fast whisk to mix the ingredients.
  2. Wet ingredients. In a separate bowl, mix together the whisked eggs, shredded zucchini, sugar, oil and vanilla. Don’t forget to squeeze out the excess moisture from the zucchini so that the batter isn’t too watery.
  3. Combine. Pour the wet mixture into the bowl with the dry ingredients and stir just until the batter is combined. Then fold in the chocolate chips.
  4. Bake. Fill each muffin cup 2/3 of the way full with batter, then bake the muffins for about 20 to 25 minutes, until the tops are lightly golden.

Baking Tips

  • Don’t over mix. It’s important not to obtain heavy handed when mixing the batter. If you over mix, the muffins won’t be as moist and soft. Make sure to mix just until combined.
  • Fill 2/3 of the way full. For the perfectly sized muffin tops, fill the batter in each muffin cup about 2/3 of the way full. I’ve found that using an ice cream scoop gives you the great amount in each cup.
  • Topping. Right before baking, add a few extra chocolate chips on top to make them look extra pretty.
  • Toothpick test. To test if they are done, stick a toothpick in the middle of the muffins. If the toothpick is clean, they are done. If it still has batter on it, continue baking for a few more minutes and then retest again.

5 star review

We make these each week and the kids love them! It is their favorite muffin recipe!”

– Danielle

How to Store Zucchini Chocolate Chip Muffins

  • To store: Make sure they have cooled completely. Then place in an airtight container and keep at room temperature for about 2 to 3 days. You can extend their shelf life by a few more days if you store them in the refrigerator. I like to add a few folded paper towels into the bag to keep the muffins from getting soggy (they help absorb the moisture).
  • To freeze: Place in a freezer bag and store in the freezer for up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm.

More Easy Muffin Recipes

  1. Lemon Blueberry Muffins – Soft and moist with a sweet lemon glaze.
  2. Chocolate Chip Banana Bread Muffins – My kids go crazy over these!
  3. Apricot Yogurt Muffins – Easy to make with great apricot flavor.
  4. Peanut Butter and Jelly Muffins – A fun twist on the classic PB&J.
  5. Easy Breakfast Muffins – You only need one bowl and spoon!

Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins are super soft, moist and jam packed with flavor! You’d never cognize they’re loaded with freshly shredded zucchini. Kid approved and freezer-friendly, too!

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

  • 3 cups all-purpose flour , or wheat flour
  • 1 Tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon Kosher salt
  • 2 eggs , whisked
  • 2 1/2 cups shredded zucchini
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 1/4 cups chocolate chips

Mix-in’s: Feel free to mix in extras like chopped nuts or shredded coconut.  
To store: Place in an airtight container and keep at room temperature for about 2 to 3 days (they will also last a few more days in the fridge). I like to add a few folded paper towels in the bag to keep the muffins from getting soggy.
To freeze: Place in a freezer bag and store in the freezer for up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm. 

Calories: 185kcal | Carbohydrates: 35g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 110mg | Potassium: 105mg | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 2.4mg | Calcium: 40mg | Iron: 1mg


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