Chocolate Chip Zucchini Muffins – Moist & Easy Recipe

There’s something nostalgic about baking with zucchini—it takes me back to late summer mornings in my grandmother’s kitchen. Her garden was overflowing, and the smell of cinnamon and sugar filled the air as she whipped up her famous chocolate chip zucchini muffins. These chocolate chip zucchini muffins were tender, moist, and packed with chocolatey goodness—every bite a little piece of cozy magic.

Why You’ll Love These Chocolate Chip Zucchini Muffins

If you’ve got a couple of fresh zucchinis and a craving for something sweet-but-not-too-sweet, chocolate chip zucchini muffins are your go-to bake. These muffins are wonderfully moist (thanks to the shredded zucchini), soft and slightly dense like cake, and studded with mini chocolate chips and crunchy walnuts. They’re also a sneaky way to add a veggie into your day—no one will guess they’re packed with produce.

Perfect for summer and early fall, these chocolate chip zucchini muffins have earned their place in lunchboxes, snack plates, and cozy breakfasts. You can even stash them in the freezer for later. Whether you’re after a healthy zucchini muffin option or a quick chocolate fix, this recipe delivers.

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Ingredients You’ll Need

Key Ingredients & Substitutions

• Fresh Zucchini: No peeling required—just grate and gently blot if very watery. You’ll need about 1½ to 2 cups.
• All-Purpose Flour: Want a heartier texture? Sub half or all with whole wheat flour.
• Canola or Vegetable Oil: For healthier fats, try melted coconut oil or swap ¼ cup with applesauce.
• Buttermilk: Adds tang and tenderness. Use plain yogurt or make your own with milk + vinegar if needed.
• Egg: One large egg binds it all together.
• Mini Chocolate Chips: Go dark for a richer taste or skip entirely for a lower-sugar version.
• Chopped Walnuts: Optional but adds a lovely crunch.
• Cinnamon + Vanilla: Warmth and depth in every bite.
• Sugar: Regular granulated sugar, but feel free to experiment with maple syrup or a sugar alternative like Swerve.

To make them gluten-free, sub a 1:1 gluten-free flour blend. For dairy-free, use non-dairy milk and a plant-based yogurt or vinegar-milk sub for buttermilk.

How to Make Chocolate Chip Zucchini Muffins

Step-by-Step Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with liners or grease well.
2. In a large bowl, whisk together dry ingredients: 1½ cups flour, ¾ cup sugar, 1 tsp baking soda, 1 tsp cinnamon, and ½ tsp salt.
3. In a separate bowl or measuring cup, combine wet ingredients: 1 egg, ½ cup oil, ¼ cup buttermilk, and 1 tsp vanilla.
4. Stir wet into dry just until barely combined—some streaks of flour are okay.
5. Fold in shredded zucchini until evenly distributed, then gently stir in the chocolate chips and walnuts.
6. Divide the batter evenly into the muffin cups—about ¾ full.
7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
8. Let them cool in the pan for 2 minutes, then transfer to a wire rack.

Baking Tips for Perfect Muffins

• Don’t overmix! That’s how you get tough muffins.
• Use a medium grater for the zucchini—fine graters can make the batter too wet.
• If your zucchini is super juicy, blot it lightly with a paper towel, but you don’t need to squeeze it dry.
• Use an oven thermometer to ensure accurate baking temperature.
• Want taller muffins? Let the batter rest for 5–10 minutes before baking.

Storage and Freezing Tips

Once cooled, store your muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week.

To freeze, place muffins in a zip-top freezer bag or container with parchment between layers. Freeze for up to 3 months.

Reheat in the microwave for 20–30 seconds or let thaw at room temperature.

Variations and Add-Ins

• Make it bread: Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55–60 minutes. For a rich version, check out this rich and indulgent chocolate zucchini bread.
• Extra flavor: Add ¼ tsp nutmeg or pumpkin spice for a warm twist.
• Boost nutrition: Mix in ground flaxseed or a mashed banana for added fiber.
• Different chips: Use dark chocolate chunks or even dried cranberries for a fruity pop.
• No chocolate? Try this easy homemade zucchini muffins recipe instead.

Frequently Asked Questions

Final Thoughts & Serving Ideas

These chocolate chip zucchini muffins are an anytime treat—breakfast, snack, or tucked into a lunchbox. Serve them with a side of Greek yogurt, a smear of almond butter, or a warm mug of coffee.

They’re also freezer-friendly and a total crowd-pleaser—especially with kids who think they’re just chocolate muffins. For another chocolate-packed option, try this moist and chocolatey chocolate zucchini cake.

For more home-baked inspo, follow along on Pinterest or join the kitchen fun on Facebook.

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