Chocolate Chip Zucchini Muffins are the perfect fall recipe. They are unbelievably moist thanks to shredded zucchini and olive oil, and the cinnamon adds an unexpected flavor. Pack these in your kids’ school lunchboxes and they will be over the moon happy!
Summertime produce is the best, and I love picking up fresh veggies and fruits at the farmer’s markets when available. I recently bought just a few too many zucchini, and so I decided to turn my zucchini bread recipe into some magical muffins. The changes I made were simple. I skipped the honey, added chocolate chips (because hello chocolate!), and adjusted a few other things just slightly.
These muffins freeze beautifully, and since I tested these several times, I have a stockpile in the freezer at the moment. It’s a good thing my husband’s work crew likes sweets, because they will be getting some of these very soon. 😀
Ingredients needed for Chocolate Chip Zucchini Muffins:
- Eggs – Two is the perfect amount.
- Olive Oil – I love using olive oil in these muffins, but you could use canola oil or butter as well.
- Brown Sugar – You can’t tell that I used less sugar in these muffins. Still so good!
- Vanilla – Used my favorite brand of vanilla again by Watkins.
- Zucchini – Yes, leave the skins on and use a chopper or food processor to shred.
- All-purpose Flour – You could use whole wheat or even gluten-free.
- Salt, Soda, and Baking Powder – Of course.
- Cinnamon – This adds the best flavor to zucchini muffins.
I love using this USA Pan Muffin Pan for my quick breads. Made in the USA, obviously! 😀
How to make Chocolate Chip Zucchini Muffins:
Since we’re using olive oil here, you need just two bowls. One for the wet ingredients and one for the dry.
- Prep. Preheat oven to 350 degrees, and prepare one 12-cup muffin pan with liners.
- Shred zucchini. Use a chopper or food processor to shred the zucchini. Leave the skins on!
- Make batter. Combine the wet ingredients – the eggs, olive oil, brown sugar, vanilla, and shredded zucchini. Use another bowl to combine the dry ingredients – the flour, salt, baking soda, baking powder, cinnamon, and chocolate chips. Pour the dry ingredients into the wet, and combine until just mixed. Spoon the batter into the prepared USA Pan Muffin Pan. Add a few more chocolate chips to the top of the muffins. This makes about 15 muffins, so you’ll need to bake again with only three muffins.
- Bake. Bake the zucchini muffins for approximately 20-22 minutes, or until the center is done after testing with a toothpick.
- Cool. Remove muffins to a cooling rack.
NOTE: The batter will be thick. The zucchini will help to lighten it during the baking process.
Other easy zucchini recipes for you to try:
- Honey Cinnamon Zucchini Bread
- Grilled Italian Zucchini Fritters
- Grilled Zucchini Turkey Burgers
- Pesto Vegetable Pasta
- Chocolate Zucchini Muffins
Should I dry the zucchini?
No, the shredded zucchini should NOT be dried for this recipe. The moisture helps make these muffins super moist. When I bake with zucchini, I don’t dry it. When I cook with it, I normally do.
How do you know when zucchini muffins are done?
There are two things I usually do to determine if the muffins are done. One, I push down slightly in the center of the muffins, and if it’s jiggly, I bake it longer. And two, I use a toothpick and insert it in the center to see if it comes out clean. If it’s wet, then leave them in for longer. Just be careful to avoid over-baking.
Confession: My fam likes muffins to be slightly “gooey” in the center. SO…I usually take them out of the oven when the toothpick comes out slightly wet. But you do you!
Make this muffin recipe next: 230 Calorie Banana Muffins
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Chocolate Chip Zucchini Muffins are the perfect fall recipe. They are unbelievably moist thanks to shredded zucchini and olive oil, and the cinnamon adds an unexpected flavor. Pack these in your kids' school lunchboxes and they will be over the moon happy!
- 2 large eggs
- 2/3 cup olive oil
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 cups shredded zucchini - leave skins on
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 3/4 cup chocolate chips - plus a few extra to top the muffins
Preheat oven to 350 degrees. Prepare a 12-cup muffin pan with liners.
Shred the zucchini using a chopper or food processor. Set aside.
In a large mixing bowl, combine the wet ingredients - the eggs, olive oil, brown sugar, vanilla, and shredded zucchini. Mix well.
In a separate bowl, combine the dry ingredients - the flour, salt, baking soda, baking powder, cinnamon, and chocolate chips.
Pour the dry ingredients into the wet ingredients, and stir until just combined. The dough will be stiff, but the zucchini will loosen it.
Spoon batter into the prepared muffin pan, adding a few more chocolate chips to the top. Bake for 20-22 minutes, or until your desired doneness.
Remove muffins to cooling rack. Store in airtight container or storage bags.
- These muffins freeze beautifully, for up to three months.