Chocolate Chip Zucchini Muffins

Why You’ll Love Chocolate Chip Zucchini Muffins Recipe

• Moist and flavorful: Thanks to the shredded zucchini, these muffins are incredibly tender and moist.

• Perfectly spiced: A touch of cinnamon complements the chocolate and adds warmth.

• Wholesome with a hint of indulgence: While they feel like a treat, they sneak in veggies and can be made healthier with simple substitutions.

• One-bowl friendly: Easy preparation with minimal clean-up.

• Freezer-friendly: Great to make in batches and freeze for quick grab-and-go mornings.

• Customizable: Easily adjust mix-ins to suit your taste.

• Kid-approved: A clever way to sneak vegetables into a child-friendly treat.

• Versatile: Can be made as muffins or adapted into a quick bread loaf.

• No mixer needed: Just a whisk and a couple of bowls.

• Ready in under 30 minutes: Perfect for busy mornings or spontaneous baking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 1 large egg

• ½ cup canola or vegetable oil

• ¼ cup buttermilk

• 1 teaspoon pure vanilla extract

• 1½ to 2 cups shredded fresh zucchini

• ¼ cup mini chocolate chips

• ¼ cup chopped walnuts

Directions

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it thoroughly.

2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

3. Combine wet ingredients: In a separate bowl or measuring cup, whisk together the egg, oil, buttermilk, and vanilla extract.

4. Combine mixtures: Pour the wet ingredients into the dry ingredients. Stir gently until the mixture is mostly combined, leaving a few streaks of flour.

5. Add zucchini: Fold in the shredded zucchini. Its moisture will help incorporate any remaining dry ingredients. Avoid overmixing.

6. Add mix-ins: Gently fold in the chocolate chips and chopped walnuts.

7. Fill muffin tin: Divide the batter evenly between the prepared muffin cups.

8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

9. Cool: Let the muffins rest in the tin for 2 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 12 standard-sized muffins.
Prep time: 10 minutes
Bake time: 20 to 25 minutes
Total time: Approximately 35 minutes

Variations

• Zucchini Bread: Pour the batter into a greased 9-inch loaf pan and bake for 55 to 60 minutes.

• Healthier version:

  • Use half or all whole wheat flour.

  • Replace half the oil with unsweetened applesauce.

  • Swap sugar with a 1:1 sugar substitute.

  • Skip the chocolate chips or use dark chocolate for a richer flavor.

• Nut-free: Omit walnuts or replace with sunflower seeds or additional chocolate chips.

• Dairy-free: Use plant-based milk with a splash of vinegar as a buttermilk substitute.

• Add spices: Enhance flavor with a pinch of nutmeg or allspice.

Storage/Reheating

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Extend shelf life to 5–6 days by refrigerating in a sealed container.

• Freezer: Wrap individually in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months.

• Reheating: Warm in the microwave for 10–15 seconds or let come to room temperature naturally.

FAQs

What does zucchini do in muffins?

Zucchini adds moisture and a soft texture without altering the flavor, making your muffins tender and moist.

Can I make these muffins without chocolate chips?

Yes, you can omit them or replace them with raisins, dried cranberries, or extra nuts.

Do I need to peel the zucchini?

No, there’s no need to peel it. The skin is tender and adds nutrition and color.

Can I use frozen zucchini?

Yes, but be sure to thaw and squeeze out excess water before adding to the batter.

How do I know when the muffins are done?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, they’re done.

Can I double the recipe?

Absolutely. Just use two muffin tins or bake in batches.

Can I use almond or oat flour instead of all-purpose?

These flours behave differently and may affect texture. Start by substituting only a portion or follow a recipe developed for alternative flours.

What’s the best way to shred zucchini?

Use a box grater or food processor with a shredding blade. Medium-fine shreds work best for blending into the batter.

Will the muffins taste like zucchini?

No, zucchini has a mild flavor that blends seamlessly with the other ingredients.

Can I use regular milk instead of buttermilk?

Yes, buttermilk adds tenderness. You can also make a quick substitute by adding ¾ teaspoon vinegar or lemon juice to ¼ cup milk and letting it sit for 5 minutes.

Conclusion

Chocolate Chip Zucchini Muffins are the perfect fusion of comfort, indulgence, and nutrition. Moist and packed with flavor, they’re easy to make and versatile enough to suit various dietary needs. Whether you’re trying to sneak more veggies into your day or simply looking for a delicious muffin recipe, this one’s sure to become a favorite in your kitchen.