Summer in the Blue Ridge Mountains means one thing for certain: an abundance of zucchini. My little garden behind the Sweet Magnolia bakery goes wild, producing more than I could ever possibly use in savory dishes. I remember one year, my counter was covered in green giants.
My grandma, Magnolia herself, never wasted a thing. She’d always say, “Rosie, a garden’s gift is an opportunity for creativity.” That’s when I started tinkering, determined to turn this summer squash into something sweet and irresistible. After many batches and lots of taste-testing, I finally perfected what my family and customers now call The Best Chocolate Chip Zucchini Muffins.
They are a little bit of garden goodness and a whole lot of chocolatey joy packed into one perfect treat. These chocolate chip zucchini muffins are so moist and delicious, you completely forget you’re eating your vegetables.
This recipe has become a staple, a way to celebrate summer’s bounty and share a little bit of that mountain magic. Today, I’m so excited to share my recipe for The Best Chocolate Chip Zucchini Muffins with you, straight from my Asheville kitchen to yours.
Why You’ll Love This Recipe for The Best Chocolate Chip Zucchini Muffins
There are so many reasons to fall head over heels for these amazing chocolate chip zucchini muffins. They aren’t just a way to use up extra zucchini; they are genuinely a standout treat on their own. This has become one of the most requested recipes at my home bakery, and I think you’ll soon see why these are The Best Chocolate Chip Zucchini Muffins you’ll ever make.
- Unbelievably Moist & Tender: The shredded zucchini is the secret ingredient here. It adds an incredible amount of moisture without affecting the flavor, ensuring your muffins stay soft and tender for days.
- A Perfect Way to Use Zucchini: Do you have a garden overflowing with summer squash? This recipe is your delicious solution. It’s a fantastic way to sneak some extra greens into your family’s diet.
- Quick & Easy to Make: You don’t need any fancy equipment for this recipe. Just two bowls, a whisk, and a spatula! The batter for these zucchini chocolate chip muffins comes together in minutes, making them perfect for a quick breakfast or afternoon snack.
- Crowd-Pleasing Flavor: The combination of warm cinnamon, rich vanilla, and pockets of melted chocolate is simply irresistible. Even the pickiest eaters will be asking for seconds of these moist zucchini muffins with chocolate chips. Seriously, this recipe for The Best Chocolate Chip Zucchini Muffins is a game-changer.
Ingredients You’ll Need
Making The Best Chocolate Chip Zucchini Muffins starts with simple, wholesome ingredients you probably already have in your pantry. I believe in using quality ingredients to get the best results.
- All-Purpose Flour: Provides the structure for our muffins.
- Granulated Sugar & Light Brown Sugar: A combination of both gives the muffins a wonderful depth of flavor and a soft, moist crumb.
- Baking Soda & Baking Powder: These are our leavening agents, ensuring the muffins rise beautifully.
- Ground Cinnamon: Adds a touch of warmth that complements the chocolate and zucchini perfectly.
- Salt: Balances all the sweetness and enhances the flavors.
- Zucchini: You’ll need about 1.5 cups of finely shredded zucchini. Don’t peel it! The skin contains nutrients and melts right into the muffin.
- Eggs: Two large eggs, preferably at room temperature, to bind everything together.
- Vegetable Oil: You can also use canola oil or melted coconut oil. This is key for a super moist muffin.
- Vanilla Extract: Use pure vanilla extract for the best, richest flavor.
- Semi-Sweet Chocolate Chips: I find semi-sweet provides the perfect balance, but you can use milk or dark chocolate if you prefer.
Substitutions & Variations
While this recipe for The Best Chocolate Chip Zucchini Muffins is perfect as is, it’s also incredibly versatile. Feel free to make it your own with these simple swaps and additions!
- Flour Power: You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber. For a gluten-free version, use a 1-to-1 gluten-free baking flour blend.
- Go Nuts: Add a half-cup of chopped walnuts or pecans for a delightful crunch. Toasting them beforehand will bring out even more flavor.
- Spice It Up: Feel free to add a pinch of nutmeg or allspice along with the cinnamon for an even warmer spice profile.
- Chocolate Choices: Swap the semi-sweet chocolate chips for dark chocolate chunks, milk chocolate chips, or even mini chocolate chips for more chocolate in every bite.
- Add-in Ideas: A handful of shredded coconut or raisins can add another layer of texture and sweetness to these perfect zucchini muffins.
Step-by-Step Instructions
Follow these simple steps, and you’ll be on your way to baking The Best Chocolate Chip Zucchini Muffins in no time. Let’s get started!
- Prep Your Station: First things first, preheat your oven to 375°F (190°C). Then, line a 12-cup standard muffin tin with paper liners or grease it well with non-stick spray.
- Shred the Zucchini: Wash and trim the ends off your zucchini. Using the small side of a box grater, shred the zucchini. You should have about 1.5 cups. Place the shredded zucchini in a clean kitchen towel or a few paper towels and squeeze out as much excess moisture as you can. This is a crucial step for preventing soggy muffins!
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, and salt. Mixing these well ensures that the leavening agents are evenly distributed.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until they are well combined. The next step in making The Best Chocolate Chip Zucchini Muffins is combining everything.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spatula or wooden spoon until just combined. Be careful not to overmix! A few lumps are perfectly okay.
- Fold in the Good Stuff: Now, gently fold in the squeezed, shredded zucchini and the semi-sweet chocolate chips. Again, mix only until they are evenly distributed throughout the batter. Overmixing can lead to tough muffins.
- Fill and Bake: Divide the batter for these easy chocolate chip zucchini muffins evenly among the 12 prepared muffin cups. I like to use an ice cream scoop for uniform muffins. They should be about three-quarters full. I always sprinkle a few extra chocolate chips on top of each one before baking!
- Bake to Perfection: Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean or with a few moist crumbs attached. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked batch of The Best Chocolate Chip Zucchini Muffins!
Pro Tips for Success
After making hundreds of batches of these incredible zucchini muffins, I’ve picked up a few tricks. Here are my secrets to ensuring you bake The Best Chocolate Chip Zucchini Muffins every single time.
- Don’t Skip the Squeeze: I can’t stress this enough! Zucchini holds a lot of water. Squeezing out the excess moisture is the number one key to preventing your muffins from becoming dense or soggy.
- Measure Flour Correctly: Instead of scooping flour directly from the bag with your measuring cup, use a spoon to fluff it up and then spoon it into your measuring cup. Level it off with the back of a knife. This prevents you from packing in too much flour, which can make your muffins dry.
- Do Not Overmix: When you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing develops the gluten in the flour, resulting in tough, rubbery muffins instead of the light and tender crumb we want for my favorite chocolate chip zucchini muffins.
- Room Temperature Ingredients: Using room temperature eggs helps the batter come together more smoothly and evenly, which contributes to a better final texture for The Best Chocolate Chip Zucchini Muffins.
- High-Heat Start: For bakery-style muffins with those beautiful high domes, you can start baking at a higher temperature, like 400°F, for the first 5 minutes, and then reduce the temperature to 375°F for the remainder of the baking time. This initial blast of heat helps them rise quickly.
Storage & Reheating Tips
One of the best things about this recipe for The Best Chocolate Chip Zucchini Muffins is that they store beautifully. Here’s how to keep them fresh.
- At Room Temperature: Store the cooled muffins in an airtight container lined with a paper towel to absorb any excess moisture. They will stay fresh and moist for up to 3 days.
- In the Freezer: These chocolate chip zucchini muffins freeze exceptionally well! Once completely cooled, place them in a single layer in a freezer-safe bag or container. They can be frozen for up to 3 months. This is perfect for a quick grab-and-go breakfast. You can also find tips on freezing in my Classic Blueberry Scones recipe.
- Reheating: To reheat, simply microwave a muffin for about 20-30 seconds until warm. If reheating from frozen, microwave for 45-60 seconds. You can also warm them in a 350°F oven for about 5-7 minutes.
What to Serve With This Recipe
The Best Chocolate Chip Zucchini Muffins are absolutely wonderful on their own, but they also pair beautifully with a few simple things. For a lovely breakfast, enjoy a warm muffin with a pat of salted butter and a hot cup of coffee or a cold glass of milk.
For a more decadent treat, a light smear of cream cheese or a dollop of Greek yogurt is divine. They are the perfect companion to your morning routine or as a delightful afternoon pick-me-up, much like my Lemon Poppy Seed Loaf.
FAQs
Here are answers to a few common questions I get about baking The Best Chocolate Chip Zucchini Muffins.
Do I have to peel the zucchini before shredding it?
Nope! There is no need to peel the zucchini. The skin is very thin and soft, and it will bake right into the muffins without affecting the texture. Plus, the skin holds a lot of nutrients, so it’s best to leave it on!
Can I use frozen shredded zucchini?
Yes, you can! If you’re using frozen shredded zucchini, make sure to thaw it completely first. Then, just as you would with fresh zucchini, place it in a towel and squeeze out all the excess water before adding it to the batter for these chocolate chip zucchini muffins.
Can I make these zucchini chocolate chip muffins into a loaf?
Absolutely! This recipe works great as a loaf. Pour the batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 50-60 minutes, or until a skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 15 minutes before turning it out onto a wire rack. It makes The Best Chocolate Chip Zucchini bread!
Why did my muffins turn out dense?
Dense muffins are usually the result of one of two things: not squeezing enough water out of the zucchini, or overmixing the batter. Be sure to wring that zucchini out well and mix your wet and dry ingredients only until they are just combined for light and fluffy results every time you make The Best Chocolate Chip Zucchini Muffins.
Nutrition Information (per serving)
The following nutrition information is an estimate for one muffin and may vary depending on the specific ingredients used.
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Carbohydrates | 35g |
| Protein | 4g |
| Fat | 11g |
| Saturated Fat | 3g |
| Sugar | 20g |
| Sodium | 210mg |
The Best Chocolate Chip Zucchini Muffins
- Total Time: 40 mins
- Yield: 12 muffins
Description
Unbelievably moist and tender chocolate chip zucchini muffins, a perfect way to use up an abundance of summer zucchini. The shredded zucchini adds incredible moisture without affecting the flavor, making them soft for days. This quick and easy recipe combines warm cinnamon, rich vanilla, and pockets of melted chocolate for a crowd-pleasing treat that even picky eaters will love.
Ingredients
- All-Purpose Flour: Provides the structure for our muffins.
- Granulated Sugar & Light Brown Sugar: A combination of both gives the muffins a wonderful depth of flavor and a soft, moist crumb.
- Baking Soda & Baking Powder: These are our leavening agents, ensuring the muffins rise beautifully.
- Ground Cinnamon: Adds a touch of warmth that complements the chocolate and zucchini perfectly.
- Salt: Balances all the sweetness and enhances the flavors.
- Zucchini: You’ll need about 1.5 cups of finely shredded zucchini. Don’t peel it! The skin contains nutrients and melts right into the muffin.
- Eggs: Two large eggs, preferably at room temperature, to bind everything together.
- Vegetable Oil: You can also use canola oil or melted coconut oil. This is key for a super moist muffin.
- Vanilla Extract: Use pure vanilla extract for the best, richest flavor.
- Semi-Sweet Chocolate Chips: I find semi-sweet provides the perfect balance, but you can use milk or dark chocolate if you prefer.
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it well
- Wash, trim, and shred the zucchini. Place the 1.5 cups of shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible
- In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, and salt
- In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix
- Gently fold in the squeezed, shredded zucchini and the semi-sweet chocolate chips until evenly distributed
- Divide the batter evenly among the 12 prepared muffin cups, filling them about three-quarters full. Sprinkle a few extra chocolate chips on top of each one
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
Notes
Crucial Tip: Squeezing excess moisture from the zucchini is the key to preventing soggy or dense muffins.
Proper Flour Measurement: Spoon flour into your measuring cup and level it off to avoid packing it in, which can lead to dry muffins.
Do Not Overmix: Mix the batter only until the flour is just incorporated to ensure a light and tender texture.
Variations: Substitute half the all-purpose flour with whole wheat flour. Add a half-cup of chopped walnuts or pecans. Add a pinch of nutmeg or allspice with the cinnamon. Use different types of chocolate chips like dark or milk chocolate.
Loaf Version: Pour batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 50-60 minutes.
Storage: Store cooled muffins in an airtight container with a paper towel for up to 3 days at room temperature. They can be frozen for up to 3 months.
Reheating: Microwave a muffin for 20-30 seconds (45-60 from frozen) or warm in a 350°F oven for 5-7 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg