Name: Zucchini Chocolate Chip Muffins
Prep time: 10 min
Cook time: PT-488375H55M23S
Total time: PT-488375H55M23S
Cuisine: American
Ingredients: 1 ½ cups all-purpose flour; ¾ cup white sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon salt; ½ cup vegetable oil; ¼ cup milk; 1 large egg, lightly beaten; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup shredded zucchini; ½ cup miniature semisweet chocolate chips; ½ cup chopped walnuts

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Zucchini chocolate chip muffins are moist, fluffy, and full of sweet flavor with just the right touch of spice. I love how the zucchini keeps them tender without being heavy, while the chocolate chips add bursts of sweetness in every bite. These muffins are easy to whip up in just 30 minutes, making them perfect for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

I like this recipe because it strikes the perfect balance between indulgent and wholesome. The zucchini melts right into the batter, giving me moist muffins without an overpowering vegetable taste. I enjoy the warm hint of cinnamon paired with mini chocolate chips, which makes them feel like a treat. I also love how versatile they are—sometimes I add walnuts for crunch, or I leave them out when I want them nut-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ cups all-purpose flour
¾ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup vegetable oil
¼ cup milk
1 large egg, lightly beaten
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts

Directions

I preheat the oven to 350°F (175°C) and grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, I combine flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, I whisk together oil, milk, egg, lemon juice, and vanilla extract.
I stir the wet mixture into the dry ingredients until just moistened. Then I fold in shredded zucchini, chocolate chips, and walnuts.
I spoon the batter into the muffin cups, filling each about two-thirds full.
I bake for 20 to 25 minutes, until the tops spring back when lightly pressed. I let them cool briefly in the tin before transferring to a wire rack.

Servings and timing

This recipe makes 12 muffins. Prep takes about 10 minutes, and baking takes 20 to 25 minutes, so I can have a batch ready in about 30 minutes total. Each muffin has around 265 calories, with 15g fat, 31g carbs, and 4g protein.

Variations

Sometimes I swap the walnuts for pecans or almonds, or I leave the nuts out entirely for a simpler version. I also like to use dark chocolate chips for a richer flavor. When I want to make them healthier, I replace part of the flour with whole wheat flour or use coconut sugar instead of white sugar. Adding shredded carrots or apples also works well for extra moisture and flavor.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, I freeze them in a sealed bag for up to 2 months. To reheat, I warm them in the microwave for 15 to 20 seconds or pop them in a 300°F oven for a few minutes.

FAQs

Do I need to peel the zucchini first?

No, I keep the skin on because it blends into the batter and adds nutrients.

How do I prevent soggy muffins?

I make sure to squeeze out excess moisture from the shredded zucchini before mixing it into the batter.

Can I make these muffins gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend, and they turn out just as fluffy.

Can I use regular chocolate chips instead of mini?

Yes, I often use regular chocolate chips when that’s what I have on hand—they just make the muffins a little chunkier.

Can I make them ahead of time?

Yes, I bake them the night before, and they’re still moist and delicious the next morning. They also freeze well for meal prep.

Conclusion

Zucchini chocolate chip muffins are one of my favorite quick bakes because they’re moist, flavorful, and ready in no time. I like how the zucchini makes them soft while the chocolate chips and cinnamon give them a comforting sweetness. Whether I serve them fresh out of the oven or reheat them later, these muffins are always a hit for breakfast, snacks, or sharing with friends and family.