Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are a staple in my household. Not only are they deliciously moist, but they also sneak in some veggies—my kids never even notice! Whether you’re looking for a healthy snack or an easy breakfast option, these muffins are always a hit. Plus, they freeze beautifully, making busy mornings a little bit easier.

Chocolate Chip Zucchini Muffins Recipe

You won’t be able to eat just one! These chocolate chip zucchini muffins are a sweet and tasty treat that’s also healthy. If you’re looking for more ways to sneak veggies into your kids’ snacks, be sure to try my double chocolate zucchini muffins. With both of these recipes, I get my kids to eat their vegetables without even knowing it!

These muffins are a great way to get some extra veggies in your diet. They’re packed with flavor and nutrients, making them a delicious and healthy snack.

There are so many reasons to love these muffins! They taste like dessert, can be enjoyed for breakfast, and are loaded with zucchini.

Grab one for a quick breakfast or enjoy it as an afternoon snack when you need something sweet. These muffins are a family favorite in our house, and the kids always finish them fast!

Made using my favorite chocolate chip zucchini bread recipe, these little bites of heaven are one of our favorites and the kids will make them disappear.

Easy Muffin Recipes

• Chocolate Zucchini Muffins
• Zucchini Carrot Muffins
• Banana Coconut muffins
• Banana Carrot muffins
• Chocolate Banana Chocolate chip muffins
• Banana Chocolate Chip Waffles
• Banana Chocolate Chip Cookies
• Chocolate Covered Bananas

Do the muffins taste like zucchini?

If you are concerned and wonder if the zucchini chocolate chip muffins will taste like veggies and are hesitant to make them. The great thing about these zucchini muffins is that it does not add much zucchini flavor to the muffins. Zucchini doesn’t have much flavor on its own so all it adds is moisture and nutrients to the muffins. 

The muffins get more flavor from the chocolate chips and cinnamon in the recipe than the zucchini. If you add something like nuts, it will also add to the flavor of the nuts. 

Tips for Making Chocolate Chip Zucchini Muffins

• If you are planning to double the recipe, make sure that your oven is big enough to hold twice as many muffins or bake in 2 steps. 
• Do not over mix the batter. Mix until it is just combined or you might end up with tough muffins. 
• Make sure to use mini chocolate chips. If you use regular sized chocolate chips, it will be too much and the muffins will fall apart. 
• If your batter is on the thicker side after adding the zucchini, thin it out with a little bit of milk until it reaches the right consistency. 
• Don’t have dark chocolate chips. You can swap them. Use white chocolate, semi or milk chocolate chips.
• Room temperature ingredients. Having room temperature milk, butter, and eggs when making muffins is going to give you perfectly fluffy muffins every time. When you use room temperature ingredients you get a smooth mixture that traps the air when mixing and then gives you fluffy muffins as they bake in the oven.

Can I double the recipe for these muffins?

Yes. If you want to double the recipe. If you want to double the recipe, you will get 24 muffins. You can then keep the muffins to eat as is and finish them in the next 3 days or you can freeze half the batch so that you have them whenever you want them.

Can I Make these into Mini Muffins?

Yes, you can. You can use a regular sized muffin pan or a mini muffin tin when you are making these muffins. If you are using a mini muffin tin then you will want to cut down on the bake time by half, then check the muffins.

Should I dry the zucchini?

I usually skip this. I tend to dry the zucchini when I am cooking with it but this isn’t something that I normally do when I am baking, I like that the excess water makes the muffins so moist. If you want to, you can press the zucchini between sheets of paper towels or a clean dish towel to dry it out before adding it to the batter.

Variations of this recipe

• Change up the nuts. I use walnuts when making this recipe but you can change them out for pecans.
• Add more veggies. If you want to add more veggies you can add a 1/2 cup of shredded carrots.
• Use Whole Wheat Flour. You can change out the all purpose flour for whole wheat flour with an even exchange. 

How long do these muffins last?

To maximize freshness, store your muffins in an airtight container. If you plan to consume the muffins within 1-2 days, you can store them at room temperature. However, if you want them to last longer (up to 4-5 days), it’s best to store them in the refrigerator.

Can I freeze chocolate chip zucchini muffins?

Absolutely. I love making a double batch and then freezing the muffins so we can enjoy them later. They freeze well and it makes breakfasts and snacks super easy during busy days.

Freeze muffins individually. Let your muffins cool completely. Then individually wrap them in plastic wrap, and put them in a freezer bag.

Freeze muffins as a group. If you do not want to wrap them individually, you can let them cool completely. Once cooled, remove the muffins from the muffin tin and place them on a baking sheet in a single layer. Place the moist zucchini muffins in the freezer and freeze them until they are solid, which takes about an hour.

Once frozen solid put the muffins in to a zip close freezer bag. Lable the bag with the date on it and then store in the freezer.

How to defrost frozen muffins

Defrosting frozen muffins is easy and there are a few different ways that you can defrost muffins.

Defrost at room temperature. Remove muffins from the freezer and let them defrost at room temperature on the counter.

Defrost in the fridge. Remove the muffins from the freezer and let them defrost in the fridge.

Defrost in the microwave. Remove muffins from the freezer and put them on a microwave-safe plate. Then heat them in the microwave for 30-40 seconds.

Chocolate Chip Zucchini Muffins Ingredients

• 3 eggs
• 1/2 cup sugar (granulated white sugar)
• 1/2 cup light brown sugar
• 3/4 cup extra virgin olive oil (you can also use 3/4 cup vegetable oil)
• 2 cups raw zucchini, shredded
• 1 Tablespoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips

How to Make Chocolate Chip Zucchini Muffins Recipe

Preheat oven to 350° F.

Shred the zucchini with a box grater and set aside in a separate bowl.

In a medium bowl, add the eggs, oil, granulated sugar, light brown sugar, and vanilla extract and mix well to combine.

Once combined, combine flour, salt, baking soda, baking powder, and cinnamon with the wet ingredients and mix well.

Add the shredded zucchini into the zucchini muffin batter and gently stir to combine. 

Fold in the walnuts & chocolate chips, and save some for the top before baking.

Spray the muffin tin with olive oil cooking spray or use cupcake liners and fill 3/4 full. Sprinkle chocolate chips and walnuts on top of the muffins. 

Bake for 20-25 minutes or until the toothpick comes out clean.

Once baked, let cool in the pan for 3-5 minutes, then transfer to the cooling wire rack for 10-15 minutes for the muffins to cool.

Easy Zucchini Recipes

• Zucchini Pizza Bites
• Chicken Bacon Ranch Zucchini Boats
• Zucchini Alfredo Lasagna
• Shrimp Alfredo With Zoodles
• Walnut Zucchini Bread
• Moist Zucchini Bread