An easy-to-make recipe for Zucchini Chocolate Chip Muffins that is moist and filled with warm spices. Made with fresh zucchini and chocolate chips, these muffins are a family favourite.
Originally published on July 20, 2021, this recipe has been updated in July 2025 with new information.
When zucchini is in season, these muffins are a go-to recipe, especially when we have an abundance of zucchini in the garden. These muffins are especially good when zucchini is in season. We grow them in the garden so we have a ton of zucchini that we turn into a number of different recipes.
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Ingredients For Zucchini Chocolate Chip Muffins
To make this recipe, you will need the following ingredients:
- Zucchini
- White sugar.
- Eggs.
- Vegetable oil.
- Vanilla Extract.
- All-purpose flour.
- Baking soda.
- Cinnamon.
- Nutmeg.
- Ginger.
- Salt.
- Chocolate chips.
Check when blueberries and zucchini are in season in Ontario.
Tips For Making Zucchini Chocolate Chip Muffins
This recipe is easy to make, but we have one tip that helps make these muffins. That is to not overmix the batter.
The ingredients should be stirred together until all of the flour is just mixed in. We don’t use a mixer to make muffins because you risk overbeating the batter, and the muffins will become dense.
Equipment For Making This Recipe
Making this recipe is easy using typical baking tools, like bowls, measuring cups, and spatulas. But there are a few items that we like to use to make it easier
To get evenly sized muffins, we use a medium scoop.
When shredding the zucchini, we use the larger grate of a box grater. This will make the zucchini large enough to see in the muffins for colour contrast. The smaller grates on the grater make the zucchini too small, and we have found that it waters down the batter, so the muffins don’t taste the same.
Looking for another great zucchini muffin recipe? Try our Blueberry Zucchini Muffins.
Can This Recipe Be Made Into Mini Muffins?
Yes, this recipe can easily be made into 24 mini muffins. We use a small cookie scoop to get them evenly sized. The bake time on mini muffins is about 22 minutes.
Mini muffins are perfect for smaller kids and for school and work lunches.
Serving Zucchini Chocolate Chip Muffins
Paired with a cup of coffee or tea, these muffins make a great afternoon pick me up.
They are also great for packing up for snacks on road trips. We like to take these on our road trips to the beach.
When camping, we have these muffins on hand to have a quick snack after swimming or for taking on a hike. They are also great for breakfast.
Storing Muffins
Muffins can be stored in an airtight container at room temperature. They will stay fresh for three days.
You can also freeze muffins in a freezer bag for up to three months.
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Zucchini Chocolate Chip Muffins
Ingredients
- 1 cup sugar
- 2 eggs
- ¼ cup vegetable oil
- 1 tsp vanilla extract
- 2 cups zucchini, shredded
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a muffin pan with paper liners or grease the pan.
- In a large bowl, lightly beat sugar, oil and eggs together.
- Stir in the vanilla extract.
- In a small bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Add dry ingredients to the zucchini mixture, stirring until just combined.
- Fold in chocolate chips.
- Evenly fill the prepared muffin pan.
- Bake in preheated oven for 30-35 minutes or until cooked through. A toothpick inserted in centre should come out clean.
- Allow to cool in pan for 3-4 minutes before transferring to a wire rack to finish cooling.
- Once cooled, store in an air tight container for up to 3 days or freeze for up to 3 months.
Sounds yummy! Will be giving this recipe a try.