Chocolate Chip Zucchini Muffins Recipe

These chocolate chip zucchini muffins combine the unexpected freshness of grated zucchini with the sweet richness of chocolate chips and a hint of vanilla. A delightful fusion of moist fruit and indulgent sweetness elevates this treat into a perfect balance of flavors, capturing both comfort and nutritious creativity in every bite.

I started workin on these chocolate chip zucchini muffins cuz I wanted a snack that was both tasty and a bit healthy. I like how 2 cups of grated zucchini, once you squeeze out that extra watery stuff, add moisture and extra fiber without loadin on calories.

I mix in 2 cups all-purpose flour with 1/2 cup granulated sugar and 1/2 cup brown sugar, which gives a balanced sweetness. Then I beat in 2 large eggs and 1/2 cup vegetable oil, plus 1 tsp vanilla extract for flavor.

To help the muffins rise right, I add 1 tsp baking soda, 1 tsp baking powder, and 1/2 tsp salt. The best part is folding in 1 1/2 cups semisweet chocolate chips and sometimes I add 1/2 cup chopped walnuts for some extra crunch.

These muffins prove that you can enjoy a low calorie treat that still taste like home.

Why I Like this Recipe

I love this recipe because it makes the muffins really moist and tender with the zucchini, and that touch of sweetness makes me smile every time I eat one. I also like that it’s super easy to whip up even when I’m in a rush, which is perfect for those busy mornings. Another thing is the kick I get from the semisweet chocolate chips—they give each bite a burst of rich flavor that totally hits the spot. Finally, I dig that I can toss in some walnuts if I’m feeling a bit extra, adding a crunch that makes the whole thing even more fun to eat.

Ingredients

• Zucchini provides fiber, vitamins and natural moisture, making muffins healthier and moist.
• Eggs offer protein and structure, ensuring the muffins hold together during baking.
• Vegetable oil adds moisture and tenderness while enriching flavor and smoothing crumb texture.
• Chocolate chips boost sweetness and flavor, giving every bite a rich chocolaty taste.
• Walnuts deliver healthy fats and crunch, adding texture with a nutty twist.
• Flour supplies carbohydrates for energy and structure essential for muffin’s body.
• Granulated and brown sugars sweeten the batter, promoting browning and moist texture.
• Vanilla extract enhances overall flavor with a subtle, comforting aroma.
• Baking soda helps the muffins rise, giving them an airy and tender crumb.

Ingredient Quantities

• 2 cups grated zucchini (about 1 medium zucchini, squeeze out excess watery stuff)
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups semisweet chocolate chips
• Optional: 1/2 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it well.

2. In a large bowl, beat the eggs with both the granulated and brown sugars until they’re nicely mixed in.

3. Stir in the vegetable oil and vanilla extract, then mix in the grated zucchini after squeezing out the extra water.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Slowly add the dry ingredients into the wet mixture stirring until just combined, making sure not to overmix.

6. Fold in the chocolate chips and if you like, the chopped walnuts too.

7. Spoon the batter into the muffin cups, filling each about two thirds of the way.

8. Place the muffin tin in the oven and bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a cooling rack.

10. Enjoy your fresh muffins once they’re cool enough to eat, they taste best at room temperature.

Equipment Needed

1. An oven to preheat to 350°F and bake the muffins
2. A muffin tin along with either paper liners or some nonstick spray to grease it
3. At least two mixing bowls—one big enough for mixing eggs with sugars, oil, vanilla, and zucchini and a smaller one for combining flour, baking soda, baking powder and salt
4. A whisk or an electric mixer to beat the eggs and sugars
5. A grater for shredding the zucchini (and something like a cloth or your hands to squeeze out the extra water)
6. Measuring cups and spoons to accurately measure out the ingredients
7. A spatula or spoon for stirring the batter and folding in the chocolate chips (and walnuts if desired)
8. A toothpick to test the muffins when they’re almost done
9. A cooling rack to transfer the muffins for cooling after they come out of the oven

FAQ

Chocolate Chip Zucchini Muffins Recipe Substitutions and Variations

• All-purpose flour: Instead of all-purpose flour, you can use whole wheat pastry flour or even a gluten-free all-purpose mix if you’re lookin for a healthier twist.
• Vegetable oil: You can swap vegetable oil with canola or sunflower oil – these work just as good in the recipe.
• Granulated sugar: If you want something a bit different, use honey or maple syrup (just be sure to reduce the extra liquid slightly).
• Eggs: Don’t have eggs? Mix 1 tablespoon of flaxseed with 3 tablespoons of water for every egg as a common substitute.
• Walnuts: If walnuts aren’t your thing or you’re allergic, chopped pecans are a good go-to alternative that still adds crunch.

Pro Tips

1. Make sure you really squeeze all that extra water out from the zucchini; if you don’t, your muffins might come out too wet and a bit soggy.
2. Be super careful not to overmix when you combine the dry and wet ingredients; a few lumps are totally fine and they keep the muffins tender.
3. Always preheat your oven properly and try not to open the door too often while baking, or you could end up with unevenly baked muffins.
4. If you’re adding walnuts, chop ’em into small pieces so they mix in smoothly without overpowering every bite.