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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

The Crispy Chef
Moist, chocolatey, and secretly veggie-packed, these chocolate chip zucchini muffins are the perfect way to use up garden zucchini. They stay fresh for days, freeze beautifully, and are so delicious that even picky eaters won't know they're eating vegetables.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 210 kcal

Equipment

  • Box grater
  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper liners
  • Wire rack

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup grated zucchini, salted and squeezed dry
  • 3/4 cup chocolate chips (dark, semi-sweet, or mini)
  • 1/2 cup melted butter or vegetable oil
  • 2 large eggs
  • 3/4 cup sugar (brown or white)
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions
 

  • Grate zucchini, sprinkle lightly with salt, let sit 10 minutes, then squeeze out excess moisture with a clean kitchen towel.
  • In a large bowl, whisk flour, baking powder, baking soda, and salt.
  • In another bowl, whisk together eggs, sugar, vanilla, and melted butter (or oil). Stir in prepared zucchini.
  • Pour wet mixture into dry mixture. Stir until just combined. Batter should be thick but scoopable. Add a tablespoon flour if too wet or a splash of milk if too thick.
  • Toss chocolate chips in a little flour, then fold into batter.
  • Line muffin tin with paper liners. Divide batter evenly into 12 cups.
  • Bake at 375°F for 18–22 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake.
  • Cool in pan 5 minutes, then transfer to wire rack to cool completely.

Notes

Don’t skip the zucchini prep! Grating, salting, and squeezing out the moisture ensures your muffins rise properly instead of turning soggy. Toss chocolate chips in a little flour to prevent sinking. Paper liners are recommended to prevent sticking. Flavor variations include Lemon Zucchini Bliss, Spiced Apple Zucchini, and Double Chocolate Zucchini. Muffins keep well at room temperature up to 5 days or can be frozen up to 3 months.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 35mgSodium: 180mgFiber: 1gSugar: 15g
Keyword chocolate chip zucchini muffins, healthy muffins, zucchini muffins, zucchini recipes
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