Zucchini Chocolate Chip Muffins

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Try this Zucchini Chocolate Chip Muffins recipe to get a little green stuff into your children without their knowledge!

zucchini chocolate chip muffins sitting on a marble surface with chocolate chips and shredded zucchini scattered about

As a kid, I hated zucchini bread. My mother used to make if often since our relatives used to dump loads of zucchini in our laps in the summertime. I just didn’t think it tasted good at all. So I’ve been reluctant to try zucchini bread recipes as an adult.

I finally caved and tried this recipe for Chocolate Chip Zucchini Muffins. I grated the zucchini into smallish shreds so that my green-phobic child wouldn’t object. Thank goodness he didn’t even notice, and he gobbled these up like they were dessert.

zucchini chocolate chip muffins sitting on a marble surface with chocolate chips and shredded zucchini scattered about

And I suppose they are like dessert with the chocolate chips and all. Is there really much of a difference between muffins and cupcakes? I can’t really decide.

This is a great muffin to make with your summer zucchini. The chocolate chips are a great addition.

zucchini chocolate chip muffin with a bite out of it sitting on a marble surface with chocolate chips and shredded zucchini scattered about and more muffins in the background

Despite the visual, there is a lot of chocolatey goodness inside!  These are a fantastic summer muffin to bake. Save this recipe for your zucchini bounty! Try them out, and let me know what you think. Enjoy!

pinterest image for zucchini chocolate chip muffins

Thanks to Serene from the HouseOfYumm blog for these beautiful photos.  Serene is one of the photographers for RecipeGirl.com, and she captured the deliciousness of these muffins perfectly!

Here are a few more muffin recipes you might enjoy:

zucchini chocolate chip muffins sitting on a marble surface with chocolate chips and shredded zucchini scattered about
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Zucchini Chocolate Chip Muffins

Great summer muffin recipe!
Prep Time 20 minutes
Cook Time 23 minutes
Servings 12 muffins
Calories 315kcal
Course Breakfast
Cuisine American
Keyword chocolate chip, muffins, zucchini

Ingredients

  • cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup granulated white sugar
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini
  • 1 cup semi sweet chocolate chips
  • 3/4 cup coarsely chopped walnuts (optional)

Instructions

  • Position rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper liners. Spray the paper liners with nonstick spray. Alternately, you can bake the muffins without liners.
  • In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt together. Set aside.
  • In a large bowl, whisk the eggs and sugar to blend them smoothly. Whisk in the oil and vanilla until blended. Use a large spoon to stir in the flour mixture just until incorporated. Stir in the zucchini, then stir in chocolate chips and walnuts (if using) until evenly distributed.
  • Pour about 1/3 cup of the batter into each paper liner. Bake until the tops are light brown and a toothpick inserted in center of a muffin comes out clean, about 23 minutes. If the toothpick penetrates a chocolate chip, test another spot.
  • Cool muffins in pan on a wire rack for 5 minutes. Using pot holders to protect your hands, invert the muffin pan onto a wire rack and tap the bottom to release the muffins. Turn the muffins right side up to cool for about 15 minutes and serve warm, or let cool completely.

Notes

  • Nutritional information does not include the optional walnuts.
  • The muffins can be covered and stored at room temperature for up to 2 days.
  • Bittersweet or milk chocolate chips can be substituted for the semisweet chips.

Nutrition

Serving: 1muffin | Calories: 315kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 180mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 73IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
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Lori Lange of Recipe Girl

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Comments

  • Taylor wrote:

    Can I use this recipe for a loaf of bread or do I have to make muffins?

    • Lori Lange wrote:

      I haven’t tried it yet, but it might work okay!

  • Ana wrote:

    These muffins turned out really well! These are the first zucchini muffins that I have made in a long time. I was worried that the shredded zucchini would add too much liquid to the dough so I let some of the liquid pour out of the cup measurer before adding it to the dough. I added dark chocolate chunks to the muffins. Delicious flavors and I will definitely make these again!

  • Katherine wrote:

    I love to use zucchini in my baking! I like that you added chocolate chips to these. We always had a lot of zucchini in the summer too when I was a kid.

  • linda wrote:

    i am going to use apple sauce instead of oil.

  • Mercedes wrote:

    I made these with summer squash instead of zucchini and I used 2 tablespoons of coconut oil instead of 1/2 cup of canola oil. I also cut down my sugar by 1/2 cup and added 2 large dates that I blended with a bit of zucchini…they turned out really well!

  • *Just Fran* wrote:

    I just mixed these up and have them ready to go into the oven. Forgot to spray the cup liners (that is a new step for me) and hope that they don’t stick. I shredded and froze A LOT of zucchini last summer and need to get it moving out of the freezer.

  • Elesha @ SkinnyfatGirls.com wrote:

    What a great idea to combine zucchini bread with chocolate chips. I just made chocolate chunk pumpkin bars with carrots. They were quite tasty as well!