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Zucchini Chocolate Chip Muffins

4.75 from 4 votes
My Zucchini Chocolate Chip Muffins recipe is ultra-moist and studded with just the right amount of chocolate chips to make everyone happy.
Homemade Zucchini Chocolate Chip Muffins rest in a cupcake pan using parchment paper instead of cupcake wrappers.

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Hi Bold Bakers!

WHAT YOU GET: My Zucchini Chocolate Chip Muffin recipe is a summer-inspired muffin, chock full of peak-season zucchini. These chocolatey zucchini muffins can be made in under an hour — and you’ll have fresh and moist muffins for days!

For those mornings when you’re running late, it’s great to have something on-the-go. Don’t reach for overly sugary and processed breakfast foods when you can make these healthy muffins the night before! 

These moist muffins are packed with those delicious chocolate chip muffin flavors that we all know and love, but what makes this recipe even more delicious than any other is the added zucchini.

Love this sweet and healthy zucchini recipe, try my favorite Zucchini Bread Recipe. Looking for a savory zucchini recipe? Try my Savory Zucchini & Cheese Muffins recipe! You can also take a look at my Crazy Muffins recipe: A one-stop shop for muffin basics and endless flavor variations.

A dozen zucchini muffins with chocolate chips rest in their baking tray on top of a pink tile background.

What Are Zucchini Chocolate Chip Muffins?

These muffins, made with ripe zucchini and chocolate chips, are pretty self-explanatory. They are essentially Chocolate Chip Muffins with an added twist of zucchini! 

Why Add Zucchinis To Muffins?

Adding vegetables like zucchinis to sweet baked goods is evidently odd. So why add zucchinis to muffins? Well, zucchinis are known for having high water content, bulking up the muffin batter as well as creating a pleasantly dense, cake-like texture. 

The extra moisture is also perfect for moist muffins and adds a bit more nutrition to the mix as well. You can think of adding zucchinis just as adding bananas or applesauce to your baked goods.

What Do Zucchini Chocolate Chip Muffins Taste Like?

Although zucchinis are a key ingredient in my Chocolate Chip Zucchini Muffins recipe, there isn’t an overpowering zucchini taste. Zucchini has a mild, slightly sweet flavor, so it will blend right into your muffins. It’s also slightly bitter, so it will balance out the rest of the sweet ingredients like the sugar and chocolate chips really well. You can always adjust the sweetness to your liking by adding more or fewer chocolate chips.

Tools You Need To Make Zucchini Muffins With Chocolate Chips:

  • Measuring cups and spoons
  • 12-cup muffin tin
  • Fine grater
  • Mixing bowls
  • Skewer or toothpick
  • Wire rack

A closeup photo of half a dozen moist Zucchini Chocolate Chip muffins in a cupcake tray rest in parchment paper instead of cupcake wrappers. One zucchini muffin top is removed to show the moist, melted chocolate chips inside.

Why Are My Zucchini Chocolate Chip Muffins Soggy?

Zucchini has high water content which can sometimes add too much moisture to your baked goods. This extra moisture may block the bread from baking all the way through. After grating your zucchini, squeeze out as much excess moisture as you can before measuring and adding it to your muffin mixture. 

Are Zucchini Chocolate Chip Muffins Healthy?

Compared to other sweet muffins, my Zucchini Chocolate Chip Muffins recipe is healthy! These muffins are perfect as snacks when you’re at school or work, or any time you crave something sweet yet nutritious. 

To boost the nutrition and overall flavor profile of your muffins, feel free to add in some of your favorite mix-ins like dried fruit and nuts. You can also try replacing the all-purpose flour with some whole-wheat flour for some extra protein, fiber, vitamins, and minerals.

How To Store Zucchini Muffins

Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 4 weeks. If you end up freezing them, you can reheat them in the microwave for about 30 seconds.

Gemma’s Pro Chef Tips For Making The Best Zucchini Chocolate Chip Muffins:

  • Zucchini and buttermilk provide plenty of moisture, so if you want to reduce the sugar by half, it should be fine.
  • If you don’t have buttermilk, it’s easy to make your own! Try my recipe here.
  • Be sure to use a fine grater for these muffins and squeeze the excess liquid out so the muffins won’t be soggy.
  • You can use semi-sweet or bittersweet chocolate if that is what you prefer.
  • If you like your muffins nutty, add ½ cup (2½ oz/71 g) of chopped walnuts to the batter along with the chocolate chips.
  • Try adding a tablespoon of orange zest for a deliciously unexpected twist.

Looking For More Muffin Recipes? Check Out:

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Zucchini Chocolate Chip Muffins

4.75 from 4 votes
My Zucchini Chocolate Chip Muffins recipe is ultra-moist and studded with just the right amount of chocolate chips to make everyone happy.
Author: Gemma Stafford
Servings: 12 muffins
Prep Time 20 mins
Cook Time 25 mins
My Zucchini Chocolate Chip Muffins recipe is ultra-moist and studded with just the right amount of chocolate chips to make everyone happy.
Author: Gemma Stafford
Servings: 12 muffins

Ingredients

  • cups (7½ oz/213 g) all-purpose flour
  • cup (5 oz/142 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup (4 fl oz/120 ml) vegetable oil
  • cup (2½ fl oz/71 ml) buttermilk, at room temperature
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • ½ cup (3 oz/85 g) milk chocolate chips
  • 1 cup (5 oz/142 g) finely grated zucchini (excess liquid squeezed out before measuring)

Instructions

  • Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
  • In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
  • In another medium bowl, whisk the oil, buttermilk, vanilla extract, and egg and stir into the dry ingredients until just combined with some lumps remaining.
  • Fold in the chocolate chips, followed by the zucchini.
  • Divide evenly among the prepared muffin cups, filling each cup almost all the way to the top.
  • Bake for 20 to 25 minutes, until the tops are golden brown and a skewer inserted in the center comes out clean.
  • Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
  • Enjoy as is! Store leftovers in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 4 weeks.
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Preethi
Preethi
14 days ago

Can I use almond flour instead of all purpose flour ?

Mary
Mary
14 days ago

This was a very easy recipe to put together. I grated zucchini and drained the night before so just had to mix and bake in the morning. It turned out well, flavor was delicious and moist.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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