Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Zucchini Muffins with Chocolate Chips Recipe

Zucchini Muffins with Chocolate Chips Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

  • Author: Emma
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Zucchini Muffins with Chocolate Chips are a delightful treat for breakfast or snack time. Moist, flavorful, and studded with chocolate chips, they are easy to make and a great way to sneak in some veggies.


Ingredients

Scale

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/2 cup vegetable oil or melted coconut oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract

Additional:

  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
  3. Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Fold in the grated zucchini.
  4. Combine Ingredients: Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. Fold in the chocolate chips.
  5. Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Add chopped walnuts or pecans for extra crunch.
  • Swap chocolate chips for raisins if desired.
  • These muffins freeze well—store in an airtight container for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 220
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg