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Chocolate Chip Zucchini Muffins

These Chocolate Chip Zucchini Muffins are incredibly moist, soft, and packed with rich chocolate chips in every bite. Fresh zucchini adds natural moisture and tenderness while staying virtually undetectable, making these muffins perfect for breakfast, snacks, or dessert. Whether you're looking for classic zucchini chocolate chip muffins, wholesome zucchini muffins healthy enough for everyday enjoyment, decadent chocolate zucchini muffins, an easy chocolate muffin recipe, or creative zucchini recipes dessert ideas, this recipe is a guaranteed family favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Method Notes

Ingredients
  

  • Dry Ingredients
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • Wet Ingredients
  • 1 cup shredded zucchini
  • 2 large eggs
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Chocolate
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons extra chocolate chips for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  3. In a large bowl, whisk together eggs, brown sugar, granulated sugar, oil, and vanilla extract until smooth.
  4. Stir in the shredded zucchini until evenly combined.
  5. Gradually add the dry ingredients to the wet ingredients and mix just until combined.
  6. Fold in the chocolate chips.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Sprinkle the tops with the extra chocolate chips.
  9. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • No need to peel the zucchini; simply wash and shred it.
  • Avoid overmixing the batter to keep the muffins soft and fluffy.
  • For extra richness, use dark chocolate chips.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze baked muffins for up to 3 months and thaw as needed.