If you’re searching for easy zucchini chocolate chip muffins, this baked treat is everything you want in a Summer muffins recipe – tender, chocolatey, and packed with shredded zucchini that melts seamlessly into the batter, giving you the most irresistibly moist breakfast muffins you’ll ever pull from the oven.
Whether you’re buried under a bumper zucchini crop from the garden or simply looking for creative things to make with zucchini, these chocolate chip zucchini muffins are the answer. The zucchini doesn’t just add moisture, it also sneaks in a bonus serving of vegetables, making these the perfect hidden veggie muffins for kids and veggie-sceptics alike.
As far as summer baking ideas go, these moist muffins check every box. The warm spices complement the chocolate chips beautifully, creating a flavor that feels indulgent while still being wholesome enough for breakfast or an afternoon snack.
Ready in under 40 minutes and made with simple pantry staples, these homemade muffins are one of the best zucchini baking recipes for Summer!
If you love to bake muffins, you may also like these mocha chip muffins or these pumpkin yogurt muffins.
Why You’ll Love This Zucchini Chocolate Chip Muffins Recipe
1. They are incredibly quick and easy to make. With just 10 minutes of prep time and a simple mixing method, these muffins come together with minimal effort and minimal washing up.
2. The zucchini keeps them perfectly moist. The shredded zucchini results in a tender muffin without any strong vegetable flavor getting in the way.
3. They are a sneaky way to eat your vegetables. Because the zucchini disappears into the batter, these muffins are a clever and delicious way to sneak an extra serving of vegetables into breakfast or snack time.
Ingredients
To make zucchini breakfast muffins you’ll need the following ingredients. You can find the specific quantities and steps in the recipe card below.
- Flour, salt, baking powder and baking soda: The essential ingredients for these fluffy muffins.
- Brown sugar: Gives the muffins a rich, sweet flavor.
- Oil, eggs and milk: Add moisture and structure to the muffins.
- Cinnamon and nutmeg: For depth of flavor.
- Zucchini: Adds moisture, flavor, and a healthy dose of vegetables! Shredded so it melds into the batter.
- Chocolate Chips: For sweetness and texture.
How To Make Zucchini Muffins With Chocolate Chips
Here’s a quick overview of how to make zucchini chocolate chip muffins. For the full recipe details, including ingredients and measurements needed, scroll down to the printable recipe card below.
You will need a muffin pan, muffin liners, a large bowl and a whisk to get started.
Step 1: Whisk the sugar, oil and eggs together in a large bowl. Add the milk and whisk to combine. Then add the flour and spices and stir until combined.
Step 2: Fold in the shredded zucchini and chocolate chips. Avoid overmixing. Fill each muffin liner to just below the top and bake.
Step 3: Leave the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (or enjoy warm).
Recipe Tips For Success
Do not overmix the batter. Once you add the dry ingredients, stir until just combined. Overmixing develops the gluten in the flour and can result in dense, tough muffins rather than light and fluffy ones.
Bake immediately once the zucchini is folded in. Do not let the batter sit once the zucchini has been incorporated. The flour and sugar will draw out the moisture from the zucchini, making the batter wet and heavy which will affect the final texture.
Serving Suggestions
A warm cup of coffee: The rich, slightly bitter notes of a morning coffee complement the sweetness of the chocolate chips and the warm cinnamon and nutmeg spices in the muffins beautifully.
A dollop of Greek yogurt with fresh berries The tangy creaminess of Greek yogurt balances the sweetness of the chocolate chips and adds a protein boost to turn these muffins into a more substantial breakfast. Some fresh summer berries on the side add a bright, fruity contrast.
Recipe Variations
Add nuts: Add 1/2 cup of chopped walnuts or pecans for a lovely nutty flavor and crunchy texture.
How To Store Choc Chip Zucchini Muffins
These muffins are so delicious enjoyed warm, straight from the oven.
Store: For leftovers, store at room temperature in a sealed container for 2-3 days. For longer, pop the container in the fridge for up to 5 days – and warm in the microwave before serving.
Freeze: You can freeze these muffins for up to 3 months. Thaw in the fridge overnight, then warm up in the microwave before serving.
More Summer Baking Recipes
- These fresh strawberry cookies are a tasty summer snack.
- My coffee and walnut loaf cake is the perfect morning treat.
Loved this recipe? Leave a review, and join me on Facebook and Pinterest for more tasty recipe ideas.
Zucchini Chocolate Chip Muffins
Equipment
Ingredients
- 2 large eggs
- ⅔ cup brown sugar
- ⅓ cup vegetable oil
- ⅔ cup milk
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups shredded zucchini
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 400℉ (200℃). Grease the wells of a muffin tin, or line with paper liners.
- Combine eggs, brown sugar, and oil in a large bowl. Whisk until creamy. Add the milk and whisk until combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
- Fold in the shredded zucchini and chocolate chips. Don't overmix.
- Spoon the batter into the muffin liners – fill to just below the top.
- Bake for 23-27 minutes, until a skewer comes out with just a few crumbs.
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
