Chocolate Chip Zucchini Muffins
The entire family will love these zucchini chocolate chip muffins, especially the kids! These sweet muffins make a wonderful breakfast or snack.
Growing up, we had a whole lot of zucchinis to use from our garden! We ate a whole lot of zucchini muffins growing up, but they never had chocolate chips in them.
I think this muffin recipe is a wonderful way to make zucchini bread more approachable for kids! It has comforting, warm flavors and of course, the chocolate chips always help.
The most difficult part of cooking with zucchini is managing its moisture! I recommend letting your shredded zucchini rest on paper towels for at least 10 minutes. You will be shocked to see how much water drains off the zucchini!
Recipe Substitutions and Additions
There are plenty of ways to make these zucchini muffins yours! Here are a few suggestions:
- Feel free to substitute whole wheat flour or 1:1 gluten-free flour for the all-purpose flour.
- You are welcome to use all brown sugar or all white sugar, but please know it will affect the texture
- Substitute 1/4 cup of walnuts or pecans for 1/4 cup of the chocolate chips
- Dark chocolate chips or milk chocolate chips can be used instead of semi-sweet.
- Try using maple syrup or honey for up to 1/2 of the sugars.
Serving Suggestions
My favorite way to enjoy these muffins is slightly warmed! I will pop them in the microwave for 10 seconds, which is just about perfect. Enjoy them with coffee or with this yummy Brown Sugar Shaken Espresso recipe.
Have more zucchini to use? Try out my Cheesy Mexican Squash, Hibachi Vegetables, Zucchini Chips, Chocolate Zucchini Cake, Steak Bites with Zucchini or these yummy Zucchini Fritters.
Storing Leftover Zucchini Muffins
Store leftover muffins in an airtight container on the counter for up to 4 days.
You can also freeze the muffins for up to 2 months! Remove from the freezer and allow to thaw on the counter at room temperature for 2-3 hours before enjoying.
I hope that you love these chocolate chip zucchini muffins! If you end up making them, I’d love to know how it went in the comments below.
Chocolate Chip Zucchini Muffins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1.5 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- ½ cup vegetable oil, or melted coconut oil
- ½ cup brown sugar
- ½ cup white sugar
- 2 eggs, large
- 2 teaspoons vanilla extract
- ¼ cup milk
- 1 cup semi-sweet chocolate chips
- 1.5 cups zucchini, grated
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners or spray the cavities with cooking spray.
- In a large bowl gently whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
- In a large mixing bowl whisk together the melted coconut oil, brown sugar and white sugar. Add in the eggs, vanilla and milk and continue mixing until well blended.
- Gradually add the dry ingredients into the wet ingredients, mixing well after each addition. The batter will be fairly thick.
- Add the zucchini to your mixing bowl and gently stir until well incorporated.
- Finally add the chocolate chips and fold them into the batter until evenly distributed.
- Scoop the batter into the prepared muffin tin filling each ¾ of the way full.
- Place them in the oven. Bake for 19-22 minutes, or until the tops of the muffins start to turn a very light golden brown.
- Transfer to a wire rack to cool for 5-10 minutes before serving.
