Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack. We love them when we have too much zucchini on hand—or when we just need a dose of chocolatey goodness!

chocolate chip zucchini muffins on wire rack

Chocolate Chip Zucchini Muffins

Friends, our garden has exploded with zucchini. And while I tend to think of myself as someone who can handle lots of produce, this has pushed even my abilities.

Enter: Chocolate Chip Zucchini Muffins!

These muffins are super moist, super fluffy, and a great mix of nutrients and flavors. They have a full cup of zucchini, plus whole grains, proteins, and healthy fats.

They’re great on their own or topped with cream cheese, peanut butter, or almond butter. You can make them with chocolate chips or blueberries too. My kids love them as much as I do!

ingredients in chocolate chip zucchini muffins

Ingredients You Need

To make this muffin recipe you’ll need:

TIP: You can use chocolate chips or fresh or frozen blueberries in this recipe. (Fun fact: Frozen fruits may maintain more nutrients as they’re frozen at the peak of freshness).

how to make chocolate chip zucchini muffins step-by-step

Step by Step Instructions

Here’s a look at the simple process involved in making this recipe.

  1. Stir together the dry ingredients.
  2. Grate the zucchini.
  3. Squeeze it very, very dry with your hands. Measure it out.
  4. Whisk together the wet ingredients.
  5. Stir the dry ingredients into the wet.
  6. Add to a muffin pan and bake.

TIP: You can make these muffins ahead of time and then store them in the fridge or freezer and serve them on busy mornings.

chocolate chip zucchini muffins cooling

Best Tips for Success

  • Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
  • Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
  • If using blueberries, expect the muffins to be super moist.
  • Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
  • Dairy-free: Use melted coconut oil  in place of the butter and plain nondairy milk.
  • Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.

I’d love to hear your feedback on this recipe if you make it for your family, so please comment below to share!

chocolate-chip-zucchini-muffins-on-rack

Chocolate Chip Zucchini Muffins

Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
4.96 from 21 votes
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Cuisine American
Course Breakfast
Calories 148kcal
Servings 12

Ingredients

  • 1 1/4 cups whole wheat flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup sugar (or maple syrup)
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup grated zucchini, squeezed very dry and packed tightly (measuring after grating and squeezing)
  • 1 cup milk
  • 2 eggs (lightly beaten)
  • 1/4 cup unsalted butter melted (or canola oil)
  • 2 teaspoons vanilla extract
  • 1/2 cup chocolate chips (or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer)

Instructions

  • Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
  • In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
  • Grate the zucchini with a box grater and squeeze as much liquid out as you can. Measure out 1 cup.
  • To a medium bowl, add the zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
  • Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
  • Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
  • Let cool for a minute or two in the pan, then transfer to a wire rack to cool to room temperature.
  • Serve muffins slightly warmed or at room temperature.

Notes

  • Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
  • Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
  • If using blueberries, expect the muffins to be super moist.
  • Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
  • Dairy-free: Use melted coconut oil  in place of the butter and plain nondairy milk.
  • Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
  • Egg-free: Use a purchased egg replacer or omit the eggs, increase the milk to 1 ½ cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.

Nutrition

Serving: 1muffin, Calories: 148kcal, Carbohydrates: 19g, Protein: 4g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 201mg, Potassium: 140mg, Fiber: 2g, Sugar: 8g, Vitamin A: 213IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    These muffins are fantastic! Fluffy AND moist. Enjoyed by 3yo, 33yo and 40yo alike. Thank you for the recipe!

  2. 5 stars
    Hi Amy, this recipe really turned out great. I have a couple of beets with me. Do you think it would work out the same with beets as well??

    Thanks, Sush

    1. Hi-
      I think you could use beets, though I might blend them in with the eggs and milk I think. I feel like that work work fine, though I haven’t tested it so it’s my best guess. Let me know if you try it!

      1. Yes, let me get back to you with feedback for beets tomorrow 🙂
        Thanks for the suggestion

  3. 5 stars
    These are the best!! I make muffins for my son’s preschool class once a week and I’ve made almost every one of your muffin recipes. These are one of the top ones for sure. Thank you for being my go to choice.

  4. 5 stars
    I just made these as I had some zucchini to use up and wow, are they ever good! Super moist without being overly sweet. I used a gluten free all purpose flour cup for cup, subbed coconut sugar, and omitted vanilla simply because I had run out. I realized when they were in the oven I forgot the cinnamon. But still so good! I will be making these again for sure!

  5. 5 stars
    These are delicious and easy to make. Even with grating the zucchini it’s still a fairly quick recipe. I wasn’t sure how to squeeze the water out of the zuchinni so I just wrapped it in a dish towel and squeezed it out that way. The kids thought it was fascinating!

    1. Hi- I haven’t tried this recipe that way, but it might work! (They may be a lot moister than they’d be with wheat flour though.)

  6. 5 stars
    Amy’s muffin recipes are always a go-to for my kiddos. I have yet to be disappointed and they always turn out perfectly. I tried this for my very veggie-averse 4-year-old and he told me that they were his favorite muffins ever! I thought I was sunk there for a minute bc he spotted a piece of zucchini in the muffin. Is that expected? Thank you Amy for all the wonderful recipes! I’m so grateful.

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