Zucchini Chocolate Chip Muffins
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These zucchini chocolate chip muffins are ooey-gooey, chocolatey goodness. Made with grated zucchini and chocolate chips, they’ll have you pleasantly surprised and craving more after the first bite.
My daughter is pretty picky with “things” in her treats and she didn’t even notice the grated zucchini. In fact, she called these the “best muffins EVAR!” today when she had one fresh out of the oven. But I’ll be honest, she pretty much says that any time I bake something with chocolate. Either way, she loved them and I think your family will too!
Ingredients to make the zucchini chocolate chip muffins:
- All-purpose flour
- Coconut sugar (you can also use brown sugar or granulated sugar)
- Baking soda
- Oil (I used coconut oil but you can use any kind that you want)
- Milk (can be dairy or non-dairy)
- Vanilla extract
- Shredded zucchini
- Chocolate chips
Directions to make the zucchini chocolate chip muffins:
Step one: Combine the dry ingredients together – all-purpose flour, sugar, baking soda, cinnamon, and salt. Stir it all together. This is a great step for the kids to do if you have little ones helping you. Set this bowl aside.
Step two: In a different bowl, add one egg and beat it with a fork.
Step three: Now add in the oil (I used coconut oil but you can use whatever cooking oil you have in the house), the milk (it can be dairy or non-dairy), and vanilla extract. Stir everything together.
Step four: Now add the wet ingredients into the dry ingredients bowl and mix together. The mixture won’t be runny, it will be quite thick. This might seem unusual for a muffin recipe, but the zucchini has quite a bit of moisture in it that will make the consistency of these muffins perfect.
Step five: Now you need to shred the zucchini. No need to peel off the skin when you do this step. To make one cup, I used almost a full zucchini.
In case you’re curious, I have a grater that fits on the top of a glass container. I bought it from Ikea and it really comes in handy with a lot of my recipes!
Now add that shredded zucchini to the muffin mixture.
And mix it up! It still won’t be runny, but it will be quite sticky.
Step six: Now it’s time to finally add the best part! Mix in the chocolate chips and this batter is ready to turn into muffins.
Step seven: To make life easier, you can spoon 1/4 cup of batter into each cupcake liner. This part is a little sticky so you’ll need a spoon or a handy little utensil like I have below…
This one! It’s a mini spatula. Not sure I’d ever buy one myself but I got it for Christmas one year and it has been soooo useful!! It scoops out the batter easily, no sticky fingers at all.
See what I mean? It’s the must-have tool that you never thought you needed.
Okay, all of the batter has been scooped out and… oops! I guess I’m only making 11 muffins this time. No big deal. But if you end up with only 11 as I did and want 12, just skim a bit off the top of each muffin to make an extra one.
One last tip… press a few chocolate chips into the tops of each muffin before you bake them. This just makes them a little bit more chocolatey. It’s that extra secret step that all food bloggers do with their muffins to make them extra pretty.
Now you can pop them in the oven at 350°F for 20-25 minutes. You’ll know they’re done when a toothpick comes out clean when poked in the center of one.
And ta-da! Delicious zucchini chocolate chip muffins ready to be enjoyed by the whole family. Let them sit for a little bit to cool down, but not too long. The melted chocolate chips make these an extra special treat, so eat them while they’re still warm and gooey!
More Muffin Recipes To Try
- 1.5 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 egg, beaten
- 1/2 cup oil (I used melted coconut oil)
- 1/4 cup milk of your choice
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
- Preheat oven to 350°F. Add paper cupcake liners to a muffin pan.
- In a bowl, add dry ingredients: all-purpose flour, coconut sugar (or brown sugar), baking soda, cinnamon, and salt. Mix together and set aside.
- In a separate bowl, beat the egg with a fork. Stir in oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix together.
- Using a cheese grater, shred the zucchini to create 1 cup (about one full zucchini). Fold into the cupcake batter.
- Mix in the chocolate chips.
- Add 1/4 cup of batter to each cupcake liner. Top with a few extra chocolate chips.
- Bake for 20-25 minutes or until a toothpick comes out clean from the center.
- Let cool on a wire rack. Store in an air tight container on the counter or fridge for up to one week. These muffins can also be frozen.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 235Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 16mgSodium: 212mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
Please note: This nutrition information is only an estimate and was created using Nutritionix
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