Zucchini Chocolate Chip Muffins
Posted Jul 22, 2024, Updated Aug 16, 2024
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These zucchini chocolate chip muffins are moist, perfectly spiced and bursting with shredded zucchini and chocolate chips! Chocolate chip zucchini muffins are easy to make – no mixer required!
I love baking with zucchini! From zucchini bread to chocolate zucchini cake to these zucchini chocolate chip muffins, zucchini is a great way to add moisture and nutrition to any baking recipe.
These chocolate chip zucchini muffins are easy to make with simple ingredients – no mixer required. They’re moist, perfectly sweet and richly spiced with beautiful rounded tops and tons of chocolate chips.
Zucchini Chocolate Chip Muffins: Ingredients & Substitutions
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. Make them gluten-free by using all-purpose gluten-free baking flour. (Or try these chocolate zucchini muffins).
- Salted butter. Unsalted butter, coconut oil or ghee are all good substitutes. You can replace up to half of the butter with canola oil, if desired.
- Sour cream. Full-fat, plain Greek yogurt works well in place of sour cream.
- Granulated sugar. Organic cane sugar or coconut sugar both work well in place of granulated sugar.
- Light brown sugar. for a bolder, molasses taste use dark brown sugar.
- Zucchini. Use freshly grated zucchini for the best results. If using frozen grated zucchini, be sure to thaw it and drain off excess liquid before using in this recipe.
- Chocolate chips. choose your favorite variety – milk, dark or semisweet.
How to Make Zucchini Chocolate Chip Muffins
Let’s walk through this zucchini muffins recipe step-by-step! Watch the video for additional guidance!
Begin by combining the flour, baking powder, baking soda, salt and cinnamon in a medium bowl, then set the ingredients aside.
Next, whisk together the melted butter, milk, sour cream, eggs, and vanilla in a large bowl.
Then, add the white and brown sugars and whisk until the mixture is smooth.
Next, add the dry ingredients and stir until combined and there are no lumps or pockets of flour.
Then, gently fold in the grated zucchini and chocolate chips.
Use a ¼ cup measuring cup to fill the wells of the prepared muffin tins ¾ the way full.
Bake the zucchini chocolate chip muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly pressed.
Let the muffins cool slightly in the muffin pans for 5 minutes.
After 5 minutes, release the sides of the muffins and transfer them to a wire rack to cool completely.
Serve
Serve these chocolate chip zucchini muffins warm with a cup of coffee for a delicious morning breakfast.
I also love serving them with a spread of jam, a dollop of this homemade cinnamon honey butter, or a spread of fresh nut butter (like homemade peanut butter).
Store/Freeze
Store leftover zucchini chocolate chip muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.
Zucchini Chocolate Chip Muffins FAQS
No! Please do not squeeze water out of the zucchini. The water from the shredded zucchini makes the muffins extra moist.
No, do not peel the zucchini. You should, however, wash and dry it thoroughly.
1 medium zucchini makes 1 cup of shredded zucchini.
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Zucchini Chocolate Chip Muffins
Ingredients
- ½ cup salted butter melted
- ¾ cup whole milk
- ½ cup sour cream
- 2 eggs beaten
- 1 teaspoon pure vanilla extract
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 1 cup zucchini shredded (about 1 small zucchini)
- 1 cup chocolate chips (6 oz)
Instructions
- Preheat oven to 375 degrees F.
- Grease 2 standard muffin pans
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, milk, sour cream, eggs, and vanilla until combined.
- Add white and brown sugars and whisk until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini and chocolate chips.
- Use a ¼ cup measuring cup to fill the wells of the prepared muffin tins ¾ the way full.
- Bake the muffins in the preheated oven for 15-18 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the tops spring back when lightly pressed.
- Let the muffins cool slightly in the muffin pans for 5 minutes.
- Then, release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.
Video
Notes
- All-purpose flour. You can substitute up to half of the all purpose flour with white whole wheat flour or whole wheat pastry flour. Make them gluten-free by using all-purpose gluten-free baking flour.
- Salted butter. Unsalted butter, coconut oil or ghee are all good substitutes. You can replace up to half of the butter with canola oil, if desired.
- Sour cream. Full-fat, plain Greek yogurt works well in place of sour cream.
- Granulated sugar. Organic cane sugar or coconut sugar both work well in place of granulated sugar.
- Light brown sugar. for a bolder, molasses taste use dark brown sugar.
- Zucchini. Use freshly grated zucchini for the best results. If using frozen grated zucchini, be sure to thaw it and drain off excess liquid before using in this recipe.
- Chocolate chips. choose your favorite variety – milk, dark or semisweet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
