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Close up of zucchini chocolate chip muffins on a white plate. The frontmost muffin has had a big bite taken out of it.
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5 from 17 votes

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are so moist and delicious! They're a great way to use up zucchini, freezer friendly, and make an easy breakfast or snack.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12


  • 1 large egg
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup brown sugar (50g)
  • 1/2 cup vegetable oil (120ml)
  • 1/4 cup milk (60ml)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup shredded zucchini about 1 medium
  • 1 cup semisweet chocolate chips (160g)


  • Preheat oven to 350°F (177°C). Line a 12-cup muffin pan with paper liners.
  • In a large bowl combine egg, sugars, oil, milk, lemon juice, and vanilla extract. Mix until combined.
  • Combine flour, baking soda, baking powder, cinnamon, and salt. (I use a large measuring cup for this)
  • Add dry ingredients to wet ingredients and stir until just combined. Don't overmix!
  • Fold in shredded zucchini and chocolate chips.
  • Fill muffin cups 2/3 full and bake for 25 to 30 minutes, or until a skewer inserted in the center comes out clean with only a few crumbs attached.
  • Let the muffin cool in the pan for 10 minutes then transfer to a cooling rack to cool completely. Store in an airtight container at room temperature or freeze for up to 3 months.


Calories: 285kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 155mg | Potassium: 188mg | Fiber: 2g | Sugar: 19g | Vitamin A: 75IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg