Zucchini Chocolate Chip Muffins are super moist and quick to make! They are a great way to use up all those zucchinis, freezer friendly, and make a perfect breakfast or lunch-box snack.
Chocolate Zucchini Muffins are loaded with chocolate chips and healthy zucchini!
This zucchini muffin recipe is super easy and quick to make from scratch! Freshly grated summer zucchini makes them so moist and keeps them fresh for days. This recipe is perfect to use up all those zucchinis from your garden and you don’t need to squeeze out the zucchini which makes it super fast to whip up.
I’m a big fan of using zucchini in baking recipes. You won’t really taste it but it makes all baked goods moist and tender. If you have little kids or a picky husband this recipe is for you. No one will notice that these are loaded with healthy vegetables, the chocolate chips are the perfect distraction.
My zucchini bread muffins are one of my family’s favorite snacks! They make a great breakfast-on-the-go, are perfect for a lunch box and most important taste so delicious. You will love them too!
Tips and Tricks for making Zucchini Chocolate Chip Muffins
- DON’T squeeze the moisture out of the zucchini. You need the moisture in this recipe so just give the grated zucchini a light blot with a paper towel to rid some, especially if your zucchini is extra wet.
- I use semisweet chocolate chips for this recipe most of the time but you can also use milk chocolate chips or roughly chop your favorite chocolate bar.
- If chocolate is not your thing, try this recipe with raisins or nuts (or both!) instead. You could also use a mix of chocolate chips and nuts.
- You can also make zucchini mini muffins from this recipe. Use a 24 count mini muffin pan and mini chocolate chips. Bake the muffins for 12-14 minutes or until a skewer inserted into the center comes out clean.
- Or make a zucchini bread: Use a 9×5 (or 8×4) inch greased loaf pan and bake for 45 – 55 minutes or until a skewer inserted into the center comes out clean.
- Make ahead tip: Muffins stay fresh and moist at room temperature for up to 4 days. They freeze well for up to 3 months. Thaw them overnight in the refrigerator and heat up in the microwave if desired.
Hack your muffin recipe: Make Healthy Zucchini Muffins
- You can use whole wheat flour or white whole wheat flour instead of all-purpose flour. Or use a mix of whole wheat and all-purpose.
- You can reduce the sugar to 1/3 cup to make them less sweet and healthier.
- Instead of 1/2 cup vegetable oil use 1/4 cup vegetable or coconut oil and 1/3 cup unsweetened applesauce. You could also replace all the oil with unsweetened applesauce but I find a combination of both works best at keeping the same texture and not making them rubbery and dry.
Looking for more Zucchini Recipes?
Tools used for making these Chocolate Chip Zucchini Muffins
Muffin Pan: I love this muffin pan! It comes with a lid so it’s easy to transport baked muffins or cupcakes and it’s super easy to clean, everything slides right off.
Cookie Scoop: This scoop is perfect for portioning the muffins and quickly scooping without mixing the batter too much.
Box Grater: This one is super convenient, it comes with an attachable container for catching, measuring and storing grated foods.
Chocolate Chips: According to America’s Test Kitchen these are the best chocolate chips!
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Zucchini Chocolate Chip Muffins
- 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.
The lemon juice set this muffin recipe apart from the thousands of recipes out there on the Internet. This is definitely one of the best zucchini muffin recipes out there – and I’ve made 30+ batches so far! You cannot taste the lemon at all, but the acid seems to make the consistency light and airy. To make it gluten free, I used the same amount of King Arthur Measure for Measure flour (note: it’s important to weigh Gf flours instead of using a measuring cup). I also used 1/2 applesauce and 1/2 grapeseed oil (neutral taste) and cut the sugar by half, and it was plenty sweet. Thank you for a wonderful recipe!
Laura R says
This recipe is so good!!!! I ran out of lemon juice 2nd time I made this but the muffins still tasted absolutely AMAZING!! Thank you so much for this recipe! Everyone loves it!! Will be making again and again!!
By far the best zucchini chocolate chip recipe, ever! Moist, flavorful and fabulous! Only thing I did different is add more chocolate chips because I read the amount wrong! Thank you!
Could I substitute the lemon juice for apple cider vinegar?
Absolutely one of the best muffins I have made, gone in 2 days. I used the apple sauce and oil combo you suggested! Loved the texture and having a healthy option. Thank you
Randee Hendrychs says
Delicious muffin recipe
Thank you so much
CIndy Paul says
Loved by all. Divided batter used chocolate chips in half and dried cranberries and pecans in the other half.
Does this recipe have yeast in it and I did not have flour so I used almond flour will that make a difference please respond soon
Julia Foerster says
No, this recipe doesn’t have yeast in it. Almond flour will change the texture and taste of the muffins.
Sheryl McDougall says
These are so delicious. I’ve made them several times now, and they don’t last long. I cut back the chocolate chips to 3.4 Cup total on a double batch. No one noticed.
Fantastic recipe! We love it! I opted for the coconut oil/unsweetened applesauce in place of the vegetable oil, and subbed almond milk for cow’s milk. And I used dark chocolate chips. Delicious, quick and easy! I’ll be making these again, thank you!
I was going to make these for my toddler as a healthier snack with some “hidden” veggie but my zucchini went bad. I had some carrots so I decided to grate those up instead. I was worried about them having less moisture than a zucchini version but they turned out perfect! I had to make them GF/DF but no issues there either. Since they’re for my toddler, I reduced the sugar as you suggested and also used about half the chocolate chips. We both loved them! I’m going to buy some fresh zucchini to use next time. Thanks for the great recipe!
Best gluten free zucchini muffin I ever made! Mom wanted me to bake with zucchini, and I was honestly hesitant.
I subbed my flour mix (3 cups sorghum, 2 cups brown rice, 1 cup tapioca) for the wheat flour.
I subbed coconut sugar for the sugar and almond milk for the milk.
Plan to make this over and over again!!! AMAZING!
Anne Lindsay says
I loved how you left healthy ways to make it! Do you have the nutrition facts on this recipe?