These chocolate chip zucchini muffins are soft, fluffy, and full of melty chocolate chips. Fresh zucchini keeps them wonderfully moist, and the cinnamon adds just the right amount of warmth. A simple way to turn summer zucchini into a batch of muffins everyone will love!
The batter comes together quickly with no complicated steps, making these easy zucchini muffins a great choice for breakfast or an afternoon snack. And no, you can't taste the zucchini at all! It just adds moisture without any strong flavor. What you get are tender, lightly spiced muffins with lots of chocolate in every bite.
Looking for more ways to use up that summer zucchini? Try my chocolate zucchini bread, carrot zucchini bread, and chocolate zucchini cake.
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Why You'll Love This Recipe
- Quick and easy to make. The batter comes together with simple ingredients and straightforward steps.
- It's a great way to sneak in more veggies! You don't taste the zucchini at all. It just melts into the batter and adds moisture, making these muffins so soft.
- Soft, fluffy, with beautifully domed tops, these zucchini chocolate chip muffins look absolutely bakery-worthy.
- Lots of chocolate chips in every bite to keep kids and grown-ups happy!
Recipe Ingredients
Flour: All-purpose flour gives the best tender crumb. For a nuttier flavor, you can also use whole wheat flour as I did for these orange muffins.
Oil: I like to use coconut oil for its mild, subtle sweet flavor. Feel free to swap it with any neutral-tasting vegetable oil you prefer.
Egg: We use just one large egg in this chocolate chip zucchini muffin recipe. It adds structure and moisture.
Zucchini: Use the coarse side of a box grater to shred the zucchini and squeeze out the moisture before adding it to the batter.
Milk: I used whole milk for richness and moisture. You can use low-fat milk as well or a plant-based milk if you prefer.
Sugar: Fine granulated white sugar works well here as it dissolves easily into the batter. You can use raw sugar or cane sugar as well.
Chocolate chips: I used Callebaut 55% dark chocolate. You can use darker or sweeter chocolate according to your preference. Please use the best-quality baking chocolate you can get.
Cinnamon powder: For adding a warm, cozy flavor to the zucchini muffins.
Please see the recipe card below for full information about the ingredients and quantities.
How To Make Chocolate Chip Zucchini Muffins
Recipe Video
Step-By-Step Instructions
Step 1: Shred the zucchini using the coarse side of your box grater or food processor.
Step 2: Place the grated zucchini on a paper towel or cheesecloth and squeeze out all the excess water.
Step 3: In a large bowl, combine the flour, baking powder, cinnamon powder, and salt.
Step 4: In another bowl, whisk the egg, sugar, oil, milk, and vanilla extract.
Step 5: Pour the wet ingredients over the dry ingredients. Mix until just combined. Fold in the shredded zucchini and chocolate chips.
Step 6: Divide the batter into a lined muffin tray. Sprinkle sugar on top. Bake at 220 C / 425 F for 5 minutes, lower the temperature to 190 C / 375 F and continue baking for 15-18 minutes or until a skewer inserted in the center comes out clean.
Step 7: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Top Tips
- Remember to squeeze out extra moisture from the shredded zucchini. Otherwise your zucchini chocolate chip muffins will be too soggy.
- Measure / weigh the zucchini after you have squeezed out the water. The recipe quantity refers to the squeezed zucchini.
- For a light, tender crumb, don't overmix the batter. Mix only until the ingredients are combined.
- Don't overfill the muffin cups. Fill them about 3/4 of the way full.
- For tall, domed muffin tops, bake the muffins at a high temperature for the first few minutes.
- Make sure the egg and milk are at room temperature. This will help the ingredients blend quickly and evenly.
- Use a kitchen scale to weigh the ingredients. This will ensure consistent and better results, always.
How To Store Chocolate Chip Zucchini Muffins
These zucchini muffins with chocolate chips taste the best when fresh. Store the leftovers in an airtight container in the refrigerator for 3-4 days.
You can also freeze them for up to 2 months in a freezer-safe bag or container.
Reheat in the microwave or toaster oven.
More Easy Muffin Recipes
Did you try this recipe? I'd love to hear how it turned out. Please drop a comment below or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love these chocolate chip zucchini muffins as much as we do!
📖 Recipe
Chocolate Chip Zucchini Muffins
Ingredients
- 2 cups All-purpose flour
- 2 tsp Baking powder
- 1/4 tsp Salt
- 1 tsp Cinnamon powder
- 1 large Egg
- 1/2 cup + 2 tbsp Sugar
- 1/3 cup Coconut oil
- 1/2 cup Milk
- 1 tsp Vanilla extract
- 1 cup Shredded zucchini Grated and squeezed ( weigh after squeezing)
- 3/4 cup Chocolate chips
- 1 tbsp Sugar, for sprinkling on top
Instructions
- Preheat oven to 220 C/ 425 F. Line a 12–cup muffin tray with paper liners.
- Shred the zucchini using the coarse side of a box grater or food processor.1 cup Shredded zucchini
- Place it on paper towel or cheesecloth and squeeze out any extra water.Measure / weigh the zucchini after you have squeezed out the water. The recipe quantity refers to the squeezed zucchini.
- In a large bowl, combine flour, baking powder, salt, and cinnamon powder.2 cups All-purpose flour, 2 tsp Baking powder, 1/4 tsp Salt, 1 tsp Cinnamon powder
- In a separate bowl, whisk together egg, sugar, oil, milk, and vanilla extract.1 large Egg, 1/2 cup + 2 tbsp Sugar, 1/3 cup Coconut oil, 1/2 cup Milk, 1 tsp Vanilla extract
- Pour the wet mixture into the dry mixture and mix until just combined.
- Fold in the shredded zucchini and chocolate chips.1 cup Shredded zucchini, 3/4 cup Chocolate chips
- Divide the batter evenly in the muffin cups using 2 spoons or an ice cream scoop. Fill the batter about 3/4 of the way full. Sprinkle sugar on top of the batter.1 tbsp Sugar
- Bake at 220 C/ 425 F for 5 minutes, then lower the temperature to 190 C / 375 F and continue baking for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
- Serve and enjoy!
Video
Notes
- Remember to squeeze out extra moisture from the shredded zucchini. Otherwise, your muffins will be too soggy.
- Measure / weigh the zucchini after you have squeezed out the water. The recipe quantity refers to the squeezed zucchini.
- For a light, tender crumb, don't overmix the batter. Mix only until the ingredients are combined.
- Don't overfill the muffin cups. Fill them about 3/4 of the way full.
- For tall, domed muffin tops, bake the muffins at a high temperature for the first few minutes.
- Make sure the egg and milk are at room temperature. This will help the ingredients blend quickly and evenly.
- Use a kitchen scale to weigh the ingredients. This will ensure consistent and better results.
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