Zucchini chocolate chip muffins packed with shredded zucchini and chocolate chips. The perfect easy breakfast or on-the-go snack. Simple to make and always a hit.
Not sure what to do with all that zucchini? These zucchini muffins are the answer! Soft and moist, with chocolatey chunks, these muffins turn out perfectly every time. Plus, there are almost 2 cups of shredded zucchini hiding in each one. This is the only way my hubby gets his veggies.
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
Muffins are among my favorite things to make during the school year because they go great with a protein shake in the morning or a quick after-school snack.
Besides this muffin recipe, my family also requests my Banana Blueberry Muffins and Skinny Chocolate Banana Muffins.
But since it’s fall, I love using up the zucchini in my garden, so zucchini muffins appear far more often this time of year.
The batter is delicious. Seriously, I have to try not to eat the entire thing before getting these muffins into the oven. I am sure to lick the bowl clean, though, as a reward, you know, for baking.
How to make zucchini muffins
Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or grease and flour each muffin cup.
Combine the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. Whisk together the egg, oil, milk, lemon juice, and vanilla extract in a separate mixing dish. Combine the wet and dry ingredients until combined only. Fold in the zucchini and chocolate chips.
Fill prepared muffin cups 2/3 full with batter.
Bake the muffins in the preheated oven until a toothpick inserted into the center of one comes out clean, 20 to 25 minutes.
how to store muffins
If you prefer your muffins cold, keep any uneaten ones in an airtight Tupperware on the counter or in the fridge. They’ll stay fresh for 3 to 4 days.
More Zucchini Recipes
Pin to Pinterest.
Zucchini Chocolate Chip Muffins
Equipment
- muffin pan
- paper muffin liners
Ingredients
- 2 cups zucchini freshly grated
- 3 cups flour
- 1 1/2 cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 2 eggs
- 1 cup canola oil vegetable oil works as well
- 1/2 cup buttermilk or 1/2 cup milk + 1 tablespoon lemon juice
- 1 cup chocolate chips
- chopped walnuts optional, add upto 1 cup
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or grease and flour each muffin cup.
- In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
- In a separate mixing dish, whisk together the egg, oil, milk, lemon juice, and vanilla extract. Combine the wet and dry ingredients until combined only. Fold in the zucchini and chocolate chips.
- Fill prepared muffin cups 2/3 full with batter.
- Bake the muffins in the preheated oven until a toothpick inserted into the center of one comes out clean, 20 to 25 minutes.
One of my faves this time of year. Love the added veggies!
I’m a big, big fan of zucchini in any baked good. It really adds a great texture to everything. I can’t wait to make these.
Sounds incredibly delicious! You had me on this!
I would like to wake up with these muffins! They look amazingly good!