Zucchini Chocolate Chip Muffins are THE WAY to enjoy that end-of-summer zucchini surplus. These muffins are healthy, chock full of veggies, heart-healthy nuts, and indulgent chocolate chips. They're the perfect snack or grab-and-go breakfast!
We’re nearing the end of summer - are your gardens overflowing with zucchinis? We were gifted some garden zucchini from a friend and I immediately whipped up a batch of these delicious zucchini chocolate chip muffins. My kids gobbled them down in a weekend and they were the perfect thing to pair with a warm cup of coffee in the early morning. If you’ve never tried making a zucchini muffin or bread, now's your chance while all those beautiful zucchinis are still in season!
Why I LOVE These Zucchini Chocolate Chip Muffins
- Even though these are stuffed to the brim with zucchini, you can’t even taste it! Shredding it extra fine makes the zucchini almost dissolve into the muffin. A win when you’re trying to please little ones or get them to eat extra veggies.
- Super easy to make - It’s called quick bread for a reason, right? It only take about 10 minutes to mix the batter. 20 minutes in the oven and they’re done.
- They smell DELICIOUS when baking.
- SO MOIST! The zucchini really adds extra moisture to these muffins.
- Healthy! This recipe uses applesauce instead of oil, is loaded with veggies, and is low on sugar (for a muffin anyway).
- CHOCOLATE CHIPS! The chocolate chips paired with the zucchini is so good! And, in my humble opinion, using mini chocolate chips makes it acceptable to eat these for breakfast.
- A great grab-and-go breakfast. You can even prep these in advance by wrapping them in plastic so all you have to do is grab one on your way out the door.
- These zucchini muffins with chocolate chips freeze really well. I like to make multiple batches and then throw a bunch in the freezer (pre-wrapped). That way I can enjoy them for a longer period of time and they're a super easy and healthy breakfast option when I need something in a hurry.
- Zucchini of course! If you’re nervous about tasting the zucchini, don’t be. It has a very subtle flavor and to be honest, I can’t taste it at all when baked in the muffin. My young picky housemates agree and can’t get enough of these muffins!
- Chocolate chips. If the zucchini is the star of the show, the chocolate chips are a close second. They add another dimension to these cookies and take them from good to great! You can omit them and make regular zucchini muffins if you want (also deserving in their own right), but…..why?
- Applesauce. Many zucchini recipes use oil, but unsweetened applesauce really does just as good of a job as the oil, cuts down on the calories, and adds a subtle sweetness from the apples, allowing you to use less sugar. Win!
- Fall spices! I love adding cinnamon, nutmeg, and a splash of vanilla to these muffins. It makes them a great transition food when we’re easing out of summer and into fall.
- Nuts. I love the way the nuts add a bit of crunch to the zucchini chocolate chip muffins. It’s also a great way to add in some protein and some healthy fats, especially nice if you’re eating these for breakfast as it will help keep you full through the morning. I used walnuts here but you can also use pecans.
How To Make Them
These are really easy to whip up and the process is extremely similar to your standard quickbread. If you’ve made banana bread, you can make these muffins!
- Start by greasing your muffin pan or lining the pan with muffin liners.
- Shred your zucchini. I like to use a box grater for this and I prefer to shred the zucchini pretty fine. This makes the zucchini almost melt into the batter - a great pro tip if you have discerning little ones who are averse to anything to do with vegetables!
- Allow your zucchini to drain in a colander while you prepare the rest of the ingredients, or if you’re in a hurry, as I often am, squeeze the zucchini with a paper towel to get rid of some of the excess liquid. Your muffins will still be super moist, but will not be so moist they are falling apart on you! (See more tips below on squeezing the shredded zucchini.)
- Combine your dry ingredients in one bowl and mix well.
- In a separate bowl, mix up your wet ingredients.
- Add the wet ingredients to the dry ingredients and stir until just moistened.
- Slowly add in your zucchini, chocolate chips, and nuts, then stir just until everything is incorporated. (Careful not to overmix!)
- Add the batter to your muffin tins. Filling the tins to about ¾ of the way up the side will yield a normal-sized muffin.
- Bake the muffins for about 20 minutes, then check to see if they’re done by inserting a toothpick or knife. If it comes out clean, they’re ready. If not, leave them in for 3-5 minutes longer and check again.
Notes/Tips To Consider When Making These Zucchini Muffins:
- Some people don’t like nuts in their bread - not a problem. It's fine to omit the nuts if you’re not a fan or have an allergy.
- Squeeze the liquid from the zucchini after shredding! These zucchini muffins are already super moist and squeezing the liquid from the zucchini after shredding helps to make sure they aren’t too watery or mushy. This is easy to do - I typically place the zucchini in a paper towel and then squeeze the paper towel until you’ve got a good amount of liquid out. You’ll have to do this in batches. Another alternative is to drain the shredded zucchini by placing it in a colander. This takes a bit more time than the squeezing method.
- Make a double batch for freezing. These muffins freeze extremely well and are great to grab and go in the morning when you need something quick.
- If you want to plan ahead, you can always shred the zucchini and then freeze it for when you need it later. This is a great way to use up and save extra zucchini from your garden and it makes making the muffins the next time that much easier!
- Make these healthy zucchini chocolate chip muffins even healthier by subbing out the chocolate chips for raisins or craisins.
- These muffins work great with gluten-free flour.
- Want to make this into a break instead? Easy! Add the batter to a loaf pan and bake at 325 for about 55 minutes, or until a toothpick or knife comes out clean.
A great thing about these chocolate chip zucchini muffins is that they are super forgiving and very customizable. You can change them up easily by:
- Switch up the flour to whole wheat, gluten-free, almond flour, or whatever else you prefer and have on hand.
- Change your sugar source. I love the way the brown sugar tastes in these muffins but you can also use regular granulated sugar if that’s what you already have on hand, or even honey or monk fruit as a substitute.
- Add in extra nutrients by adding in flaxseed or chia seeds.
- Change the nuts.
How To Enjoy These Zucchini Chocolate Chip Muffins
Of course, these are fantastic right out of the oven. But, if you're freezing them or storing them for a couple of days, I highly recommend warming them for about 10 seconds in the microwave.
They're good at room temperature too, but warming them makes all the difference, especially if you add a pat of salted butter. Divine.
If you make these Zucchini Muffins With Chocolate Chips, let me know what you think in the comments below! And please please please tag me on Instagram @frontrangefed. I love to see your pics!
More Easy Quickbread And Muffin Recipes
- Apple Cranberry And Walnut Quick Bread
- Easy Moist Pumpkin Bread With Chocolate Chips
- Easy Zucchini Muffins
- Easy 20 Minute Yogurt Flatbread
- Cinnamon Raisin Bread
Zucchini Chocolate Chip Muffins
- 1 ½ cup all purpose flour
- ½ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ teaspoon nutmeg
- 1 egg
- ½ cup unsweetened applesauce
- ¼ cup milk
- 1 tablespoon lemon juice
- 1 tsp vanilla extract
- 1 ½ cups finely shredded zucchini (squeeze the liquid out of the zucchini with a paper towel)
- ½ cup mini chocolate chips
- ½ cup chopped walnuts (optional)
- Preheat oven to 350 degrees. Grease a 12 muffin tin or add muffin liners (silicone or paper) to muffin cups.
- Combine the flour, sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl. Mix to combine well.
- In a separate bowl, mix the egg, applesauce, milk, lemon juice, and vanilla extract together. Add the wet ingredients to the dry ingredients and stir until just combined and batter is moist.
- Gently stir in the zucchini, chocolate chips and walnuts to the batter.
- Fill the muffin tins to about ¾ full.
- Bake for 20-25 minutes, or until a toothpick or knife comes out clean. Note: If making mini muffins these will take less time, around 15 minutes or so to bake.
- Allow to cool in pan for 5 minutes, then remove from muffin tin and finish cooling on a wire rack.