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Chocolate Chip Zucchini Muffins

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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!

Side shot of a stack of three zucchini muffins, with more muffins in the background.

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. 😀

Overhead shot of my hand holding a chocolate chip zucchini muffin, with other muffins below it.

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 grater 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.
Overhead shot of a veggie chopper filled with shredded zucchini.
Overhead shot of the chocolate chip zucchini batter, divided out by batter, zucchini, chocolate chips.

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.

  1. Prep. Preheat oven to 350 degrees, and prepare one 12-cup muffin pan with liners.
  2. Shred zucchini. Use a chopper or box grater to shred the zucchini. Leave the skins on!
  3. 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.
  4. Bake. Bake the zucchini muffins for approximately 20-22 minutes, or until the center is done after testing with a toothpick.
  5. Cool. Remove muffins to a cooling rack.
  6. EAT.

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:

Overhead shot of a pile of zucchini muffins, on a rectangular wire rack, with a gray napkin.

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!

Overhead shot of a basket full of zucchini muffins.

Kitchen Tools used for this recipe: (Affiliate Links)

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.

xoxo ~Sue

Side shot of a stack of three zucchini muffins, with more muffins in the background.

Chocolate Chip Zucchini Muffins

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!
5 from 2 votes
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 15 muffins
Calories: 248kcal
Author: Sue Ringsdorf

Ingredients

  • 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

Instructions

  • 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.

Notes

  • These muffins freeze beautifully, for up to three months.

Nutrition

Calories: 248kcal | Carbohydrates: 31g | Protein: 3g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 211mg | Potassium: 113mg | Fiber: 1g | Sugar: 17g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!

7 Comments

  1. Jr Trapper says:

    Also, I just bought ALMOND OIL, PISTACHIO OIL and HAZELNUT OIL cause they looked too good to pass up & I’m wondering if we swapped out the 2/3 CUP OLIVE OIL how it would taste?

    Have you ever bought/baked with any of the other extracted nut oils, I think the process must be something like olive oil? Do you like them? I’m thinking they could only enhance the flavor? What are your thoughts?

    1. Suebee Homemaker says:

      I have not tried that, but would be interested to find out. Please let me know if you do!

  2. Jr Trapper says:

    I wonder if you could swap out the TWO CUPS ALL PURPOSE FLOUR with a gluten free grain free alternative like ALMOND FLOUR or COCONUT FLOUR or GARBANZO BEAN FLOUR and swap out the 3/4 CUP BROWN SUGAR with COCONUT SUGAR or SWERVE’S ERYTHRITOL BROWN SUGAR REPLACEMENT or even HONEY? We’re trying to eat healthier so we’ve been trying a grain free, gluten free, low carb, low sugar diet, it means a lot more cooking and tons of substitutions, but in the end highly worth it I think! Thoughts??

    1. Suebee Homemaker says:

      Hi there. I think you could definitely swap the brown sugar for some honey. But I’m not sure on the flour since I’ve never done that before. If you try using a different type of flour, please let me know!

  3. I love zucchini muffins! These look so delicious and soft – perfect for weekend brunch!

    1. Suebee Homemaker says:

      Thank you so much, Natalie!

  4. An amazing recipe and we are ready for those treats!

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