These zucchini chocolate chip muffins are all the things you love about zucchini bread in muffin form. If you’re looking for a way to use all that zucchini in your fridge, look no further!
Here at Momsdish, we are obsessed with zucchini recipes. These zucchini chocolate chip muffins are no exception! Teeming with shredded zucchini and melty chocolate chips, they will creep their way into your regular baked goods rotation before you know it.
Whether you’re looking for a way to use the zucchini hanging out in your fridge or just craving something hearty and sweet, look no further than these muffins. Feel free to double batch the recipe and store some in the freezer for a quick on-the-go breakfast or sweet treat.
Let’s get started!
How to Make Zucchini Chocolate Chip Muffins
Making zucchini chocolate chip muffins only requires a few ingredients and a handful of steps. Below, find a brief overview of the recipe before you dive in.
- Grate and Remove Moisture from Zucchini: Using the largest slots on a cheese grater, grate the zucchini. Remove as much excess moisture from it as possible and set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together eggs, sugar, and vanilla extract. Stir in grated zucchini and melted butter.
- Mix & Fold the Dry Ingredients: In another mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon. Fold the dry ingredients into the wet zucchini mixture. Add in the chocolate chips and walnuts (optional) and stir to combine.
- Prepare the Muffin Tin & Bake: Line the muffin pan with paper liners and fill each muffin cup to the top with batter. Bake at 350°F for 30 minutes. Allow the muffins to cool at room temperature. Serve and enjoy!
Tips for the Best Zucchini Chocolate Chip Muffins
Below, find a collection of tips to help you make the best zucchini chocolate chip muffins on the planet.
- Line or spray your muffin tin. To prevent your muffins from sticking, line the molds with paper liners or spray the molds with cooking spray.
- Squeeze out as much moisture from the zucchini as possible. After grating your zucchini, squeeze out as much excess moisture as possible. To do so, place grated zucchini into a kitchen towel. Twist the towel at the top to form a purse. Using your hands, squeeze water out of the zucchini over the sink.
- Play around with different mix-ins. Zucchini muffins are super versatile. See the section below for suggestions on how to switch up the batter for the muffins!
- Allow muffins to cool. Allowing the muffins to cool for about 5 minutes at room temperature will lock in moisture and result in a better texture.
Hot tip: avoid suing extra large zucchini, they tend to have pretty massive seeds. If you get stuck with one, scoop out the cent.
Other Zucchini Muffin Mix-Ins
Zucchini chocolate chip muffins are super versatile and can be tweaked in so many different ways. Below, find a couple of suggestions for mix-ins.
- Pecans, pistachios, hazelnuts
- Dried cranberries, raisins, goji berries, or cherries
- Blueberries or raspberries (fresh or frozen, just make sure you don’t thaw them beforehand)
- Flax or chia seeds
- Shredded coconut
Hot Tip: Add a sprinkle of course sugar on top of each muffin before baking to add a bakery-worthy crunch.
Storing Zucchini Chocolate Chip Muffins
- Room Temperature: Store muffins in an airtight container on the counter. They should keep for up to a week.
- Refrigerator: Store muffins in an airtight container in the refrigerator. They should keep fresh for up to 2 weeks.
- Freezer: Freezing your muffins is a great option for a quick breakfast on the go. To do so, place baked muffins on a baking sheet lined with parchment paper. Pop the entire baking sheet into the freezer. Once completely frozen, transfer the muffins to a freezer-safe plastic bag and have them on hand for up to 3 months.
Reheating Tip: Reheat zucchini chocolate chip muffins in the microwave for 30-45 seconds or until warmed through. If they taste a bit dry, slather them in a bit of butter.
FAQ
How do I reheat zucchini muffins?
You can reheat zucchini muffins by zapping them in the microwave for 30-45 seconds.
Should I leave the skin on the zucchini?
You can absolutely leave the skin on the zucchini. As the muffins bake in the oven, the skin will soften and add a healthy amount of fiber.
Do I squeeze water out of zucchini for muffins?
You should squeeze as much water out of the grated zucchini before baking. To do so, place grated zucchini into a kitchen towel. Twist the towel at the top to form a purse. Using your hands, squeeze water out of the zucchini over the sink.
Which side of the grater should I use to grate zucchini?
Grate zucchini on the largest side of a standard cheese grater. This will give your muffins a wonderful texture.
Do I need to refrigerate zucchini muffins?
You do not need to refrigerate zucchini muffins. You can store them in an airtight container on the counter for up to a week. However, if you want to keep them fresher for longer, store zucchini in the refrigerator for up to two weeks.
More Zucchini Recipes
- Air Fryer Parmesan Zucchini Chips – Crispy, no-guilt “fried” zucchini
- Grilled Zucchini and Squash – A nearly effortless summer staple
- Air Fryer Zucchini Fries – Crunchy veggie fries
- Banana Zucchini Bread – Moist and hearty zucchini bread
- Grilled Zucchini and Mushrooms – Simple veggie side dish
Recipe
Ingredients
- 3 cups grated zucchini
- 2 large eggs
- 1 1/3 cups granulated sugar
- 1 tsp vanilla extract
- 3/4 cup Unsalted Butter melted
- 2 3/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/3 tsp salt
- 1 cup chocolate chips
- 1 cup walnuts (optional)
Instructions
- Grate the zucchini and set it aside.
- In a large bowl, whisk eggs, sugar, and vanilla extract together.
- Stir in grated zucchini and melted butter.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt, and cinnamon).
- Fold the dry ingredients into the wet zucchini mixture.
- Add in the chocolate chips and walnuts (optional). Stir to combine.
- Line muffin pan with paper liners. Fill each mold to the top with batter.
- Bake at 350°F for 30 minutes, or until a toothpick inserted into the center of each muffin comes out clean and the outside is golden brown. Let muffins cool for 5 minutes. Enjoy!
Hello 🙂 Do you think it will be okay to just bake this batter in an 11X13inch baking sheet with lined parchment paper? I just don't have a cupcake tin
Thank you so much for your reply!
Hi Alisha- I haven't tested this recipe using a baking sheet, but I don't see why it couldn't work. You will have to monitor it though, still bake it at the same temp and for 30 minutes, but check for doneness with a toothpick! You may need to add a few more minutes..good luck! Let us know how it turns out baked as a "cake" versus muffins.
what is the serving size used in the nutrition facts
Hey Riri- our nutrition calculations aren't perfect, but the nutrition facts are for 1 muffin I believe. Enjoy!
Just made these muffins tonight and they're a huge hit with the little one. Can't believe how easy it was to make.
So good to hear, thank you for taking the time to comment!
We're crazy about this recipe at my house! Thanks for such a yummy way to eat zucchini! My kids and I loved it!
I am so glad you enjoyed the recipe, thank you!
These are one of my favorite things to bake in the summer! They turn out soft and fluffy every time.
Yes!! The perfect treat to make with fresh summer zucchini!
These smelled so good coming out of the oven! And they're so delicious! These muffins are so incredibly moist! And the chocolate chips are just the right thing to add! I'm not big on muffins for breakfast, though, so these are my snack and dessert! Yum!
I am so glad you enjoyed them, thank you for your feedback!