Delicious and moist muffins filled with fresh zucchini and semi sweet chocolate chips. These Chocolate Chip Zucchini Muffins were fantastic and I am already itching to make them again. Don’t take my word for it, give them a try!
Originally posted on October 18, 2017. Updated on May 22nd, 2023 to include new photos, recipe tips, substitutions, frequently asked questions and more relevant information.
There is no end to what you can put in a muffin. Really! And I can’t seem to believe I’ve waited this long to make these muffins. I’ve made versions of them before like my Double Chocolate Zucchini Muffins, but not this exact muffins. They were gone in no time at our place and I’ll be making them again really soon.
What are These Muffins Like
- Difficulty – These muffins are easy to make. Just pay attention to preparing the zucchini. You can find all the recipe tips in the recipe card at the end of the post.
- Taste – These have an amazing sweet taste and are super moist with a crisp muffin top.
- Serving – This recipe makes a dozen medium sized muffins. You can adjust the serving size in the recipe card at the end of the post.
Ingredients
- Flour – Unless otherwise stated, I use all purpose flour for baking. It is also know as plain flour and is the most common type of flour for baking.
- Baking powder – Baking powder is used a rising agent for these muffins.
- Salt – A small amount of salt is added to the dry ingredients to enhance the flavours.
- Oil – These muffins are made with oil, not butter. I used vegetable oil and it produces a really moist muffin.
- Eggs – I used large eggs at room temperature.
- Zucchini – This recipe uses fresh grated zucchini. Be sure to follow the proper steps for preparing and adding zucchini to baked goods.
- Brown sugar – Brown sugar adds sweetness and makes the muffins moist.
- Vanilla extract – This is a common extract used in baking for enhancing flavours.
- Chocolate chips – I used semi sweet chocolate chips for these muffins.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 muffin tins. Set aside.
- Combine dry ingredients – In a medium bowl, combine the flour, baking powder and salt.
- Combine wet ingredients – In a large mixing bowl, whisk together the oil, eggs, brown sugar and vanilla. Whisk until just combined, about a minute.
- Finish muffin batter – Add the flour mixture to the wet ingredients and stir until just combined, about a minute. Stir in Zucchini and chocolate chips.
- Fill muffin cups and bake – Evenly spoon batter among 12 muffins cups. Bake between 18 – 22 minutes or until a toothpick inserted in the centre comes out with a few crumbs.
- Serve or store – Will store in an airtight container for about 3 days.
Recipe Tips
- Grate zucchini and squeeze out excess liquid – I like to grate my zucchini on a fine grater, but you can use the bigger one if you prefer. It really doesn’t make a whole lot of difference. I find, I can get the liquid out easier when it’s finely grated.
- Put it through a strainer or put it inside a tea towel – here or put it in a clean tea towel and basically ring it out. Both work just fine. But make sure to get the liquid out. If you don’t squeeze out the liquid, you’ll be adding more liquid to the cake and it will change the overall results.
- Filling the muffin trays – My muffin trays were medium sized and I got 12 muffins. Adjust for whatever sized muffin pans you are using.
- Baking time – Baking times always vary from oven to oven. these muffins will be baked when risen, golden and a toothpick inserted into the centre comes out with a few moist crumbs.
Substitutions
- Chocolate chips – I used semi sweet chocolate chips. You can use milk chocolate chips, dark chocolate chips, mini chocolate chips, white chocolate chips or even peanut butter chips.
- Vegetable oil – I used sunflower oil for this recipe. You can use canola oil if you have that with the same results. You can use melted butter BUT the muffins will not be as moist.
What to Serve With These Muffins
Serve these muffins as part of a bigger Breakfast and Brunch. Here are a few suggestions to get you started!
- Citrus Salad with a Honey Lime Dressing
- Summer Berry Salad
- Cranberry Pecan Granola
- Bell Pepper and Egg Breakfast muffins
Frequently Asked Questions
Can you freeze chocolate chip zucchini muffins?
These chocolate chip zucchini muffins do not freeze well. They will become soggy if you choose to freeze them. They will stay fresh up to about four days in an airtight container on the counter. You can store them in the fridge up to five days.
Can you grate zucchini and store it in advance?
Yes, you can grate zucchini and store it in the fridge. You can grate it up to two days before using it. Just be sure to store it in an airtight container in the fridge.
Chocolate Chip Zucchini Muffins
I have officially found my new favourite muffin! Yes, I do say that quite often about way too many foods, I know. But these Chocolate Chip Zucchini Muffins were fantastic and I am already itching to make them again. Don't take my word for it, give them a try!
Servings: 12 muffins
Calories: 417kcal
Ingredients
- 2 Cups all purpose flour
- 1 Teaspoon baking powder
- 1/2 Teaspoon salt
- 1 Cup vegetable oil
- 3 large eggs
- 2 small zucchinis (2 cups/250 grams), peeled, seeds taken out and grated
- 1 1/4 Cups brown sugar
- 1 Teaspoon vanilla
- 1 Cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease or line 12 muffin tins. Set aside.
- In a medium bowl, combine the flour, baking powder and salt.
- In a large mixing bowl, whisk together the oil, eggs, brown sugar and vanilla. Whisk until just combined, about a minute.
- Add the flour mixture to the wet ingredients and stir until just combined, about a minute. Stir in Zucchini and chocolate chips.
- Evenly spoon batter among 12 muffins cups. Bake between 18 – 22 minutes or until a toothpick inserted in the centre comes out with a few crumbs.
- Will store in an airtight container for about 3 days.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- Grate zucchini and squeeze out excess liquid – I like to grate my zucchini on a fine grater, but you can use the bigger one if you prefer. It really doesn’t make a whole lot of difference. I find, I can get the liquid out easier when it’s finely grated.
- Put it through a strainer or put it inside a tea towel – here or put it in a clean tea towel and basically ring it out. Both work just fine. But make sure to get the liquid out. If you don’t squeeze out the liquid, you’ll be adding more liquid to the cake and it will change the overall results.
- Filling the muffin trays – My muffin trays were medium sized and I got 12 muffins. Adjust for whatever sized muffin pans you are using.
- Baking time – Baking times always vary from oven to oven. these muffins will be baked when risen, golden and a toothpick inserted into the centre comes out with a few moist crumbs
Nutrition Facts
Chocolate Chip Zucchini Muffins
Amount Per Serving (1 muffin)
Calories 417
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 17g106%
Cholesterol 49mg16%
Sodium 168mg7%
Potassium 113mg3%
Carbohydrates 49g16%
Fiber 1g4%
Sugar 32g36%
Protein 5g10%
Vitamin A 134IU3%
Vitamin C 3mg4%
Calcium 69mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
I’ve made this recipe again and again, and just realized I never thanked you for it! We had a crazy amount of zucchini’s from our garden last year, so I shredded them and froze them in 2 cup bags to use through the winter to keep making these! Thank you!!
That’s so great to hear Lindsay! I really happy you are enjoying this recipe, we love it too! And great that you have all that zucchini. Thanks so much for the kind feedback.