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Updated: July 30, 2021/ First Posted: July 30, 2021Amy Palanjian 2 Comments

Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack. We love them when we have too much zucchini on hand—or when we just need a dose of chocolatey goodness!

Chocolate Chip Zucchini Muffins

Friends, our garden has exploded with zucchini. And while I tend to think of myself as someone who can handle lots of produce, this has pushed even my abilities.

Enter: Chocolate Chip Zucchini Muffins!

These muffins are super moist, super fluffy, and a great mix of nutrients and flavors. They have a full cup of zucchini, plus whole grains, proteins, and healthy fats.

They’re great on their own or topped with cream cheese, peanut butter, or almond butter. You can make them with chocolate chips or blueberries too. My kids love them as much as I do!

Ingredients You Need

To make this muffin recipe you’ll need:

TIP: You can use chocolate chips or fresh or frozen blueberries in this recipe. (Fun fact: Frozen fruits may maintain more nutrients as they’re frozen at the peak of freshness).

Step by Step Instructions

Here’s a look at the simple process involved in making this recipe.

1. Stir together the dry ingredients.
2. Grate the zucchini.
3. Squeeze it very, very dry with your hands. Measure it out.
4. Whisk together the wet ingredients.
5. Stir the dry ingredients into the wet.
6. Add to a muffin pan and bake.

TIP: You can make these muffins ahead of time and then store them in the fridge or freezer and serve them on busy mornings.

Best Tips for Success

• Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
• Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
• If using blueberries, expect the muffins to be super moist.
• Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
• Dairy-free: Use melted coconut oil  in place of the butter and plain nondairy milk.
• Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.

I’d love to hear your feedback on this recipe if you make it for your family, so please comment below to share!

Chocolate Chip Zucchini Muffins

Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.

Prep Time 10 mins

Cook Time 16 mins

Total Time 26 mins

Course Breakfast

Cuisine American

Servings 12

Calories 148 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 1/4 cups whole wheat flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup grated zucchini, squeezed very dry and packed tightly (measuring after grating and squeezing)
• 1 cup milk
• 1/4 cup sugar (or maple syrup)
• 2 eggs (lightly beaten)
• 1/4 cup unsalted butter melted (or canola oil)
• 2 teaspoons vanilla extract
• 1/2 cup chocolate chips (or 1 cup blueberries)

Instructions 

• Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.

• In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt.

• Grate the zucchini with a box grater and squeeze as much liquid out as you can. Measure out 1 cup.

• To a medium bowl, add the zucchini, eggs, butter, and vanilla. Whisk to combine.

• Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).

• Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.

• Let cool for a minute or two in the pan, then transfer to a wire rack to cool to room temperature.

• Serve muffins slightly warmed or at room temperature.

Notes

• Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
• Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
• If using blueberries, expect the muffins to be super moist.
• Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
• Dairy-free: Use melted coconut oil  in place of the butter and plain nondairy milk.
• Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.

Nutrition

Serving: 1muffinCalories: 148kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 201mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 213IUVitamin C: 2mgCalcium: 58mgIron: 1mg

Keyword chocolate chip zucchini muffins

Filder Under:Breakfast, Dairy-Free, Gluten-Free, Muffins, Nut-Free, Recipes