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    Home » Recipes » Cakes and Cookies

    Chocolate Chip Zucchini Muffins

    Published: Sep 20, 2023 by Vaishali · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Embrace the delicious fusion of fresh zucchini and chocolate in these irresistible Chocolate Chip Zucchini Muffins! Deeply flavorful with chocolate chips and unsweetened cocoa powder, you won't be able to tell that these are packed with zucchini. These muffins are great to kickstart your morning and perfect for a snack - a kid-friendly delight with a marvelous balance of flavor and healthiness.

    A hand holding a chocolate chip zucchini muffin that has been sliced in half.

    Though zucchini is definitely a summer vegetable, you can find it all year long in grocery stores and since these Chocolate Chip Zucchini Muffins are a great way to sneak in some veggies in a muffin, I make this recipe all year long.

    When in season, I make these muffins A LOT along with other family favorites like these zucchini pancakes or the summer special Schezwan corn and zucchini. Baking muffins is a true kitchen delight for me. Alongside these delightful chocolate chip zucchini muffins, my family and readers can't get enough of these healthy blueberry oatmeal muffins and pumpkin muffins with crumb topping.

    If you want to make a smaller batch of this recipe, you can easily cut the ingredient quantities in half and make half a recipe though I will recommend making a full batch and then may be freezing six of the muffins for later. Just like you would do for these Easy Berry Cream Cheese Rolls and my Chocolate and Orange Loaf Cake. Yumm!

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    Jump to:
    • Recipe Ingredients
    • How to make Chocolate Chip Zucchini Muffins
    • Pro Tips for this Recipe
    • Storage and Freezing Instructions
    • Recipe FAQs
    • Related Muffin Recipes
    • Chocolate Chip Zucchini Muffins

    Recipe Ingredients

    These Chocolate Chip Zucchini Muffins have a concise list of ingredients that you likely already have in your pantry. Before we dive into the recipe, let's go over some pointers for a successful bake.

    butter, eggs, flour, zucchini, vanilla, baking powder and soda, coffee granules, cocoa powder, and brown sugar on a metal tray.

    Butter: I always recommend using room temperature butter. Unsalted is preferred but salted won't sink this recipe.

    Eggs: 2 large eggs act as a binding agent and contribute moisture and richness to the muffins.

    Zucchini: Use season's best, tender and sweet zucchini to add moisture and sweetness to these muffins. Keep away from mature, seedy squash. Shred the zucchini using a box grater or a food processor.

    Brown Sugar: Brown sugar adds a richer flavor than the traditional white sugar and serves as the sweetener but you do not have to use a lot.

    Chocolate Chips and Unsweetened Cocoa Powder: The star of the show, semi-sweet chocolate chips, melt into irresistible pockets of gooey, chocolaty goodness while the cocoa powder adds that rich chocolaty flavor throughout.

    Coffee: Chocolate and coffee is a match made in heaven. Though coffee in this recipe is optional, I highly recommend it.

    Don't forget to check out the recipe card below for a complete list of ingredients and detailed instructions.

    How to make Chocolate Chip Zucchini Muffins

    Plan ahead: Take out the butter and eggs out of the refrigerator so that they are at room temperature for this chocolate chip zucchini muffins.

    Step 1: Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners. Shred the zucchini.

    Step 2: Using a stand mixer or a hand-held blender, cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture (Images 1 and 2 below).

    Brown sugar and softened butter in a deep steel mixing bowl.
    A mixture of brown sugar and butter whipped together.

    Step 3: Next, add the eggs, one at a time, and blend them in until everything is well combined and fully incorporated. (Image 3).

    Eggs, butter, and brown sugar mixed together in a steel bowl.
    Dry ingredients - flour, coffee granules, cocoa powder, baking powder, baking soda, and salt in a steel mixing bowl.

    Step 4: Following that, in a separate bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt (Image 4).

    chocolate muffin batter in a stainless steel mixing bowl.
    shredded zucchini and chocolate chips with chocolate muffin batter in a steel mixing bowl.

    Steps 5 and 6: Then mix the dry ingredients into the wet ingredients until just mixed. Fold in the shredded zucchini and chocolate chips (Images 5 and 6).

    chocolate chip zucchini muffin batter in paper lined muffin tin.
    baked chocolate chip zucchini muffin in muffin tin.

    Steps 7 and 8: Distribute the muffin batter evenly into the prepared muffin tin, using a scoop or two spoon. Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched (Images 7 and 8).

    Savor these muffins warm or relish them at room temperature – their deliciousness either way! And for other muffin action, don't forget to explore Strawberry Muffins Recipe!

    Pro Tips for this Recipe

    • Zucchini - Use fresh, tender zucchini and not the over ripe ones that are seedy and fibrous. Shred the zucchini medium - that means on the medium shred size of your grater. You neither want it to be super thin and disappear in the baking process nor you want it to be long and string like shreds. I do not recommend squeezing out the moisture of the zucchini for this chocolate chip zucchini muffin recipe.
    • Don't over-mix - never a good idea when making muffins or loaf cakes. If using a stand mixer or hand held blender, you want to mix the batter until it just comes together. Not sure? err on the side of under mixing and then when you fold in your shredded zucchini and chocolate chips, mix it gently with the spatula. This way your muffins will turn out moist and fluffy without being dense.
    • Chocolate Chips - This recipe calls for ¼ cup chocolate chips. But really chocolate is a state of mind so you can add more if you like. Just don't get carried away...lol! You can also use chocolate chunks.
    • Baking the muffins - Line the muffin tins - this is non negotiable. Makes for perfect muffins and easy clean up. Do not overfill the muffin cups. I like to stay ¾th full that ways you do not risk the batter overflowing while baking. These muffins don't rise a lot but they do. Do not over bake or these will turn dry and that's the worst! After 18-20 minutes of baking, gently press the center of the muffin tops; they should spring back when touched. Alternatively, you can insert a toothpick into the center of a muffin, and if it emerges clean without any batter clinging to it, your muffins are perfectly baked.
    A hand holding a chocolate chip zucchini muffin that has been sliced in half

    Storage and Freezing Instructions

    Store: These Chocolate Chip Zucchini Muffins will keep 3-4 days stored in an air tight container (think a glass container with a tight fitting lid) at room temperature. If you have to keep them longer (which I highly doubt you'll have to!), move your container to the refrigerator and slightly warm up the muffins in a toaster oven before enjoying. I do not recommend microwaving them for more than 10 seconds if you have to.

    Freeze: Put your muffins into an airtight freezer-safe container or freezer bag and freeze for up to two months. When you're ready to enjoy them, simply transfer the muffins to the refrigerator and let them thaw overnight. Before indulging, allow them to reach room temperature for the best taste and texture. Toasting and microwaving as mentioned above works here as well (after thawed).

    Recipe FAQs

    Can I make these muffins gluten free?

    I have not tried making these muffins with a gluten free flour but I don't see a reason that popular gluten free flours fit for baking won't work in this recipe. As is with most gluten free substitutions, the texture of the muffins might be different.

    What caused my chocolate chip zucchini muffins to turn out dense and dry?

    Over mixing the batter will result in dense muffins. If you did not over mix your batter and your muffins turned dry, that means you most likey over baked them. See the pro tips above to avoid these mistakes.

    Are these chocolate chip zucchini muffins good for school snack?

    Absolutely! In fact little V loves to take these to school. And since these muffins are nut free they also satisfy most schools and classroom policies. Plus, the added nutrition from zucchini in these muffins definitely adds to the healthy snack basket points.

    Related Muffin Recipes

    Looking for other recipes like this? Try these:

    • Healthy chocolate chip banana and oat muffins made with whole wheat flour and greek yogurt
      Healthy Chocolate Banana and Oat Breakfast Muffins
    • Close up of Halved Spiced Pumpkin Muffins with Pecan Crumb Topping on a white ceramic plate with some crumbs.
      Spiced Pumpkin Muffins with Pecan Crumb Topping
    • Healthy Blueberry Oatmeal Breakfast Muffins
    • Glazed-Strawberry-Muffin_-Singleinhand_Portrait
      Glazed Strawberry Muffins

    If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

    Love – Vaishali

    Chocolate-Chip-Zucchini-Muffins_Sliced_Closeup_FI_scaled

    Chocolate Chip Zucchini Muffins

    Vaishali
    Embrace the delicious fusion of fresh zucchini and chocolate in these irresistible Chocolate Chip Zucchini Muffins! Deeply flavorful with chocolate chips and unsweetened cocoa powder, you won't be able to tell that these are packed with zucchini.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 muffins
    Calories 245 kcal

    Equipment

    • Muffin Pan
    • Electric Mixer
    • Mixing Bowls
    • Muffin Liners
    • Silicon Spatula

    Ingredients
      

    • ½ cup unsalted butter 1 stick, at room temperature
    • ¾ cup light brown sugar packed
    • 2 large eggs
    • 2 teaspoon pure vanilla extract
    • 1 ½ cups all purpose flour
    • ½ cup unsweetened cocoa powder
    • 1 tablespoon instant coffee or espresso powder optional but recommended
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ½ cup semi sweet chocolate chips see notes
    • 1 ½ cup shredded zucchini from about 2 zucchini

    Instructions
     

    • Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper muffin liners.
    • Using a hand-held electric mixer (or a stand mixer), cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture.
    • Next, add the eggs, one at a time, and blend them in until everything is well combined and fully incorporated. Add vanilla to this mixture.
    • In a separate mixing bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt.
    • Mix the dry ingredients into the wet ingredients until just combined. Fold in the shredded zucchini and chocolate chips.
    • Distribute the muffin batter evenly into the prepared muffin tin, using a scoop or two spoons.
    • Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched.

    Notes

    Step-by-Step Photos: The step-by-step photos included in the post above will help guide you through making this recipe.
    Store: The best way to store these Chocolate Chip Zucchini Muffins is to keep them in  an air tight container at room temperature for upto 3-4 days.
    Freeze: Put your Chocolate Chip Zucchini Muffins into an airtight freezer-safe container or freezer bag and freeze for up to two months.
    Pro tip 1 - Use fresh, tender zucchini and not the over ripe ones that are seedy and fibrous and shred the zucchini medium. No need to squeeze out the moisture from the shredded zucchini.
    Pro tip 2 - Don't over-mix the batter - you want to mix the batter until it just comes together.
    Pro tip 3 - This recipe calls for ½ cup chocolate chips but you can definitely use more than that in the batter and few more to top the muffins. You can also use dark chocolate instead of semi sweet and chocolate chunks instead of chips.
    Pro tip 4 - Make sure to line the muffin tins and do not overfill the muffin cups. I like to stay ¾th full.  After 18-20 minutes of baking, gently press the center of the muffin tops; they should spring back when touched.

    Nutrition

    Serving: 1muffinCalories: 245kcalCarbohydrates: 32gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 48mgSodium: 148mgPotassium: 201mgFiber: 3gSugar: 17gVitamin A: 311IUVitamin C: 3mgCalcium: 52mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Under Flowery Sky

      October 03, 2023 at 4:41 am

      5 stars
      Wow this looks absolutely wonderful with the
      adorable flavour of zucchini and brown sugar.
      Awesome idea..

      Reply
      • Vaishali

        October 04, 2023 at 4:20 pm

        Thank you!

        Reply
    2. Erika R

      October 03, 2023 at 12:39 am

      Such a well written recipe! Appreciate the tips given. Can’t wait for try!!!

      Reply
      • Vaishali

        October 04, 2023 at 4:17 pm

        Thank you so much, Erika! I hope you enjoy the muffins.

        Reply
    3. Tina

      October 02, 2023 at 2:34 pm

      5 stars
      These look amazing, can't wait to try. <3

      Reply
      • Vaishali

        October 04, 2023 at 4:15 pm

        Thanks Tina. I hope you like them!

        Reply
    4. Nothile

      October 02, 2023 at 8:19 am

      5 stars
      Never thought of Zucchini in a muffin. I love this recipe. Thank you 💕❤️

      Reply
      • Vaishali

        October 04, 2023 at 4:13 pm

        Thank you so much, Nothile. I agree zucchini is such a surprise ingredient that works beautifully in baked goods. I'm glad you like it.

        Reply
    5 from 5 votes (2 ratings without comment)

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