These Zucchini Chocolate Chip Muffins are a great way to start the morning or a perfect snack to take on-the-go.
They’re packed with shredded zucchini, chocolate chips, and a whole bunch of deliciousness.
Not sure what to do with all that zucchini? These zucchini muffins are the answer! Soft and moist, 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.
Muffins are one of 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 makes requests for my Banana Blueberry Muffins and Skinny Chocolate Banana Muffins.
But it being fall, I love using up the zucchini in my garden, so zucchini muffins make an appearance far more often this time of year.
INGREDIENTS FOR ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS
- Flour
- White Sugar
- Baking Soda
- Freshly grated zucchini
- Salt
- Vanilla extract
- Cinnamon
- Canola oil
- Chocolate Chips
- Buttermilk
- Walnuts, optional
The batter is delicious, like 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, 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.
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.
HOW TO STORE MUFFINS
Keep any uneaten muffins in an air-tight Tupperware on the counter or, if you prefer them cold, in the fridge. They’ll stay fresh for 3 to 4 days.
MORE ZUCCHINI RECIPES YOU’LL CRAVE
Zucchini Oatmeal Chocolate Chip Cookies
Blueberry Zucchini Bread
Chocolate Zucchini Cake with Chocolate Glaze
Crispy Baked Parmesan Zucchini Fries
Double Chocolate Zucchini Bread
Zucchini Noodle Pasta Primavera
Don’t forget to pin this to your favorite Pinterest board for later.
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!