Why You’ll Love Chocolate Chip Zucchini Muffins Recipe
These muffins strike the perfect balance between indulgence and nutrition. They’re moist, tender, and full of chocolate flavor, while the zucchini adds moisture without being detectable in taste. Great for picky eaters or anyone looking to use up extra zucchini, this recipe comes together quickly and is ideal for batch baking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 1/2 cups shredded zucchini (about 1 medium zucchini), lightly squeezed
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1 3/4 cups all-purpose flour
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1/3 cup unsweetened cocoa powder
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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2 large eggs
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1/2 cup vegetable oil
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1/4 cup milk
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1 teaspoon vanilla extract
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3/4 cup granulated sugar
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3/4 cup mini chocolate chips (plus extra for topping)
Directions
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Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups thoroughly.
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Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
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Whisk Wet Ingredients: In a separate large bowl, whisk together the eggs, vegetable oil, milk, vanilla extract, and granulated sugar until smooth.
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Combine: Gradually add the dry mixture into the wet ingredients, stirring just until incorporated.
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Add Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and 3/4 cup of mini chocolate chips.
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Fill Muffin Tins: Divide the batter evenly among the muffin cups. Top with a few extra chocolate chips for a decorative and rich finish.
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Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Servings and timing
Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: Approximately 200 kcal per muffin
Variations
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Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free flour blend.
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Vegan Option: Use flax eggs, non-dairy milk, and vegan chocolate chips.
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Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for added crunch.
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Double Chocolate: Add 1/4 cup more chocolate chips or chunks for a richer chocolate flavor.
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Spice It Up: Add a pinch of nutmeg or cardamom for a warming twist.
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Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes.
Storage/Reheating
Store the muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
To freeze, wrap each muffin in plastic wrap and store in a freezer bag for up to 3 months.
To reheat, microwave a muffin for 15–20 seconds or warm in a 300°F oven for 5–10 minutes.
FAQs
What does zucchini do in muffins?
Zucchini adds moisture to the muffins without changing the flavor, resulting in a soft and tender texture.
Do I need to peel the zucchini first?
No, peeling isn’t necessary. The skin is thin and softens during baking, blending right in.
Can I use whole wheat flour instead?
Yes, but the texture will be slightly denser. You can also use half whole wheat and half all-purpose for balance.
Can I freeze zucchini muffins?
Absolutely. Let them cool completely, then wrap and freeze for up to 3 months.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
Can I reduce the sugar in this recipe?
Yes, you can reduce the sugar by 1/4 cup, but it may slightly alter the texture and sweetness.
Are these muffins healthy?
They’re a healthier treat, thanks to zucchini and moderate sugar, but still indulgent due to the chocolate chips.
Can I make this recipe into a loaf?
Yes, bake in a greased loaf pan at 350°F for about 45–55 minutes, checking for doneness with a toothpick.
What type of chocolate chips work best?
Mini chocolate chips distribute more evenly, but regular or dark chocolate chips can also be used.
Why are my muffins dry?
Overbaking or squeezing too much liquid from the zucchini can lead to dryness. Check them early and don’t overmix the batter.
Conclusion
Chocolate Chip Zucchini Muffins are a perfect combination of indulgent flavor and hidden nutrition. Whether you’re baking for a family breakfast, a school snack, or a simple dessert, these muffins are sure to please. Moist, chocolatey, and easy to make, they’re a reliable favorite for any time of year.
