Chocolate Chip Zucchini Muffins

Add a chocolate twist to your zucchini baking with these fantastic Chocolate Chip Zucchini Muffins!

overhead view of Chocolate Chip Zucchini Muffins in a muffin pan

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.

Chocolate Chip Zucchini Muffins on a white plate

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.

overhead view of Chocolate Chip Zucchini Muffins on a white plate

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.

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Yield: 6 standard muffins

Chocolate Chip Zucchini Muffins

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Zucchini muffins get a chocolate upgrade in these Chocolate Chip Zucchini Muffins!

overhead view of Chocolate Chip Zucchini Muffins in a muffin pan

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

  1. Preheat oven to 375°F. Line 6 standard muffin cups with paper liners or grease the cups if you prefer.
  2. Whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center of the mixture.
  3. Combine the cooled butter and the egg. Add to the well in the flour mixture, and mix just until combined.
  4. Fold in the zucchini and chocolate chips.
  5. 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.
  6. 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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