Add a chocolate twist to your zucchini baking with these fantastic Chocolate Chip Zucchini Muffins!
Chocolate Chip Zucchini Muffins
I’ve been trying to branch out from my usual zucchini baking habits, which is mostly just making Pineapple Zucchini Bread on repeat. When I recently found myself with some leftover zucchini, I decided to make a batch of these muffins.
There are so many things to love about these Chocolate Chip Zucchini Muffins. But I really love that this is designed to be a small batch recipe. You’ll get just 6 standard muffins, which is perfect for just the two of us. We can dole them out over a few days, or we can put a few in the freezer for another day. Of course, you can easily scale the recipe to make more if you like.
So many muffin recipes have milk or sour cream added to the batter to make them soft and moist. It’s really not necessary here. The zucchini provides that, even with it being well drained. The end result is indeed plenty moist and wonderfully soft.
I’ll warn you that this batter is a little thicker than most muffin recipes. Without something like milk to thin it a bit, that’s not surprising. But it will still scoop well and bake nicely. As always, be sure you’re measuring the ingredients accurately for the best results.
While I’m pretty happy with a no-frills zucchini bread or muffin, I’m really smitten with these muffins with all of those chocolate chips. In the recipe, I’ve listed a range for the amount of chocolate chips to use so you can add the amount that seems good for you. I tend to go toward the higher end, but either way is perfectly delicious.
We love zucchini around here, but like most zucchini quick breads, you really don’t taste it in these muffins. That’s the magic of baking with zucchini! Add this muffin recipe to your repertoire for helping make good use of the season’s zucchini.
And if you’re looking for more zucchini quick bread recipes, try Chocolate Zucchini Bread and Lemon Zucchini Muffins, too!
Chocolate Chip Zucchini Muffins
Zucchini muffins get a chocolate upgrade in these Chocolate Chip Zucchini Muffins!
Ingredients
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (100g) firmly packed light brown sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 5 tablespoons (70g) unsalted butter, melted and slightly cooled
- 1 large egg
- 1 cup finely shredded zucchini, well drained
- 1/2 to 3/4 cup (85 to 127g) semisweet chocolate chips
Instructions
- Preheat oven to 375°F. Line 6 standard muffin cups with paper liners or grease the cups if you prefer.
- Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the mixture.
- Combine the cooled butter and the egg. Add to the well in the flour mixture, and mix just until combined.
- Fold in the zucchini and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, using about 3 tablespoons of batter per cup to fill each cup about 3/4 full.
- Bake 20 to 25 minutes, or until a pick inserted into the center comes out clean. Cool in the pan for 5-10 minutes, and then transfer the muffins to a wire rack to cool completely.
Notes
Recipe adapted from Taste of Home.
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4 Comments on “Chocolate Chip Zucchini Muffins”
These were fabulous! The only thing I changed was adding a tsp of vanilla.. just be I like what it adds to baked goods. Otherwise I wouldn’t change a thing!! Thank you for sharing this wonderful recipe!! 😊😋
So glad you liked them, Jodi! I just devoured one that I had stashed in the freezer.
Hi Jennifer! What would you alter to make this a loaf?
Many thanks for being my go to for ALL things sweet!😋
Thanks, Lisa! I’ve got some tips for that here: How to Convert Muffins to Loaves. Because this recipe only makes 6 muffins, I would try doubling it for a standard loaf pan.