Super moist, tender, and dotted with rich chocolate chips, these Chocolate Chip Zucchini Muffins are the kind of treat you won’t be able to stop thinking about. Every bite is a beautiful balance of wholesome zucchini, a touch of cocoa, and just enough sweetness—making them perfect for breakfast or snacks any time of day!
Why You’ll Love This Recipe
- Incredibly Moist Texture: Thanks to grated zucchini and just the right amount of butter, these muffins are impossibly soft without being dense or heavy.
- Simple, Pantry-Friendly Ingredients: Everything you need is already likely in your kitchen—no fancy flours or specialty items required.
- Wholesome but Indulgent: With the nuttiness of whole wheat, a touch of cocoa, and sweet chocolate chips, these muffins strike the perfect balance between wholesome and decadent.
- Adaptable for All Diets: Flexible substitutions make it a breeze to go dairy-free, gluten-free, or egg-free without sacrificing flavor or texture.
Ingredients You’ll Need
Every ingredient in these Chocolate Chip Zucchini Muffins plays a starring role, adding moisture, flavor, and that perfect muffin crumb. Here’s why each one matters—and a few tips for getting the most delicious results possible.
- Whole wheat flour: Adds a nutty depth and fiber, but still keeps the muffins nice and soft.
- Unsweetened cocoa powder: Gives a delicate chocolate background that highlights the chocolate chips without overpowering.
- Sugar (or maple syrup): Sweetens gently; adjust to taste if you love a classic bakery-style sweetness!
- Cinnamon (optional): Adds a cozy touch of warmth that complements both zucchini and chocolate.
- Baking powder & baking soda: This dynamic duo gives the muffins their perfect lift and tender crumb.
- Salt: Just enough to enhance all the other flavors.
- Zucchini (grated & squeezed dry): Brings natural moisture, subtle veggie goodness, and a pop of green throughout.
- Milk: Makes the batter smooth—it works with dairy or non-dairy options.
- Eggs: Bind everything together for that satisfying muffin structure.
- Unsalted butter (melted): Delivers richness and softness (or use oil for a dairy-free spin).
- Vanilla extract: Rounds out the flavor with its aromatic sweetness.
- Chocolate chips: The star! Little pools of melty chocolate in every bite—feel free to double up if you want them extra chocolatey.
Variations
There are so many tasty ways to make these Chocolate Chip Zucchini Muffins your own! Whether you’re working with what’s on hand or catering to dietary needs, it’s a breeze to adjust the recipe and still enjoy a batch of crave-worthy muffins.
- Blueberry Zucchini Muffins: Swap the chocolate chips for an equal amount of blueberries for a fruity, extra-moist twist.
- Extra Sweet Bakery-Style: Use ½ cup sugar instead of ¼ cup if you want sweeter, classic-tasting muffins (or keep it light for a more wholesome option).
- Dairy-Free or Vegan: Replace the butter with melted coconut oil or your favorite plant-based oil, and use non-dairy milk for an equally dreamy texture.
- Egg-Free: Skip the eggs and increase the milk to 1½ cups, plus bump up baking soda to 1 tsp. (They turn out extra moist—just let them cool completely.)
- Gluten-Free: Simply swap in a cup-for-cup style gluten-free flour blend if needed.
How to Make Chocolate Chip Zucchini Muffins
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 375°F. Spray a standard muffin pan with nonstick spray, ensuring every cup is lightly coated—this makes popping out those tender muffins a breeze later on!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the whole wheat flour, cocoa powder, sugar (or maple syrup), cinnamon, baking powder, baking soda, and salt until everything is well blended. This helps avoid lumps and spreads the flavor evenly throughout the batter.
Step 3: Prepare the Zucchini
Using a box grater, grate your zucchini and then squeeze out as much liquid as possible—you can use your hands or wrap it in a clean kitchen towel for an extra squeeze. This prevents soggy muffins and gives them their perfect moist texture!
Step 4: Combine Wet Ingredients
In a separate bowl, whisk together the squeezed zucchini, milk, beaten eggs, melted butter, and vanilla until smooth and well incorporated. The aroma at this point is already amazing!
Step 5: Bring It All Together
Gently stir the dry ingredients into the wet mixture, just until blended—overmixing can make muffins tough, so stop as soon as all the flour disappears. Then, gently fold in the chocolate chips (or blueberries if you’re choosing that twist!).
Step 6: Fill & Bake
Divide the batter among the muffin cups, using a heaping ¼ cup for each. Slide the pan into your preheated oven and bake for 16–18 minutes, or until a cake tester comes out clean or with just a few crumbs. Your kitchen will smell like heaven!
Step 7: Cool & Enjoy
Let the muffins cool in the pan for a minute or two, then gently transfer to a wire rack to finish cooling. They’re delightful warm but just as irresistible at room temp!
Pro Tips for Making Chocolate Chip Zucchini Muffins
- Ultimate Zucchini Squeeze: The drier your grated zucchini, the fluffier your muffins—so take a moment to squeeze out every last drop of liquid!
- Don’t Overmix: Mixing until “just combined” keeps your muffins tender and prevents them from becoming dense or tough.
- Use Room Temperature Ingredients: If possible, make sure your eggs and milk aren’t straight from the fridge—this helps everything blend smoothly for an even crumb.
- Customize the Chips: Use mini chocolate chips for maximum melt or a mix of dark and milk chips for extra chocolate complexity!
How to Serve Chocolate Chip Zucchini Muffins
Garnishes
For a bakery-worthy finish, sprinkle a few extra chocolate chips or a dusting of powdered sugar on top just as the muffins come out of the oven. A swipe of soft butter or a spoonful of your favorite nut butter also makes each bite even more irresistible!
Side Dishes
Pair your Chocolate Chip Zucchini Muffins with a cozy mug of coffee, a tall glass of cold milk, or a fresh fruit salad for a wholesome breakfast or snack. They’re also fantastic alongside a smoothie for an on-the-go treat.
Creative Ways to Present
Stack three muffins on a pretty cake stand with a handful of berries for brunch, tuck them into a lunchbox for a midday pick-me-up, or wrap them individually with ribbon as sweet edible gifts for friends and neighbors!
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to 3 days, or chill them in the fridge for up to a week. They stay incredibly moist and make delicious grab-and-go snacks all week long.
Freezing
To freeze, let the muffins cool completely, then place them in a freezer bag with as much air squeezed out as possible. They’ll keep happily for up to 3 months—perfect for unexpected chocolate cravings!
Reheating
Bring muffins back to fresh-from-the-oven tenderness by microwaving for 15–20 seconds or warming in a low oven. If frozen, a quick thaw at room temp or a gentle reheat in the oven will do the trick.
FAQs
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Can I use gluten-free flour to make Chocolate Chip Zucchini Muffins?
Absolutely! Swap the whole wheat flour for a cup-for-cup style gluten-free blend. The results are just as moist and satisfying—plus, you’ll barely notice the difference in taste or texture.
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How do I ensure my muffins don’t end up soggy?
The secret is thoroughly squeezing the grated zucchini. Use your hands or a kitchen towel to remove as much moisture as you can before adding it to the batter. This step keeps your muffins light and fluffy!
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Can I make these Chocolate Chip Zucchini Muffins vegan?
Yes! Replace butter with melted coconut oil, use non-dairy milk, and substitute the eggs with extra milk and a bit more baking soda. See the variations above for detailed guidance.
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Why is there cocoa powder if I’m already using chocolate chips?
The cocoa powder creates a subtle chocolatey base flavor, so every bite tastes rich and decadent—even if you only add a modest amount of chocolate chips. It’s all about layers of flavor!
Final Thoughts
There’s something truly special about a fresh batch of these Chocolate Chip Zucchini Muffins—they’re comforting, rich, and sneakily nutritious. I hope you’ll whip up a pan soon and enjoy every gooey, chocolate-studded bite—don’t forget to share (if you can!) with someone you love.
Print
Chocolate Chip Zucchini Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 12 muffins 1x
- Category: Muffins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Chip Zucchini Muffins are a delightful way to sneak in some veggies into your breakfast or snack. Moist, chocolaty, and not too sweet, these muffins are perfect for any time of day.
Ingredients
Dry Ingredients:
- 1 1/4 cups whole wheat flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar (or maple syrup; up the sugar to 1/2 cup for a more conventionally sweet muffin)
- 1 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
- 1 cup milk
- 2 eggs (lightly beaten)
- 1/4 cup unsalted butter (melted, or use canola or avocado oil)
- 2 teaspoons vanilla extract
- 1/2 cup chocolate chips (or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer)
Instructions
- Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray. In a medium bowl, stir together the dry ingredients.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, 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 1/4 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 so 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.
- Use 1/2 cup sugar if you prefer your muffins to be sweeter. These are very lightly sweetened as written.
- 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.
- Egg-free: Use a store bought egg substitute or omit the eggs, increase the milk to 1 1/2 cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 148 kcal
- Sugar: 8g
- Sodium: 201mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 41mg
