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Chocolate Chip Zucchini Muffins

Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack.
5 from 6 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 26 mins
Course Breakfast
Cuisine American
Servings 12
Calories 148 kcal


  • 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)


  • 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 1/4 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.


  • 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 1/2 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.


Serving: 1muffinCalories: 148kcalCarbohydrates: 19gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 41mgSodium: 201mgPotassium: 140mgFiber: 2gSugar: 8gVitamin A: 213IUVitamin C: 2mgCalcium: 58mgIron: 1mg
Keyword chocolate chip zucchini muffins
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