These generous chocolate chip zucchini muffins are perfection. They’re tall, fluffy, extremely moist thanks to the zucchini, and packed with delicious flavors.
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Have you ever tried using up your zucchini in your baking recipes? This may feel weird to add veggies to your baked good at first, but it really is wonderful. In fact, zucchini have this super power of bringing moistness to cakes, breads and muffins, while assuring a great texture and mild flavor.
Among all baking recipes involving zucchini, this Chocolate Chip Zucchini Bread is by far my favorite. I must have baked it dozens times over the years, and yet it gets me every time. So I figured I would create a muffin variation that is just as moist, loaded with subtle spices, and involving both chocolate chips and walnuts. Guys, you really need to try this chocolate chip zucchini muffins – they’re so good it’s insane!
Chocolate chip zucchini muffins in short:
- Incredibly moist, generous and fluffy muffins
- Loaded with chocolate chips and sweet spices
- Nutritious thanks to the addition of shredded zucchini (and no, you won’t taste the zucchini in your muffins!)
- About to become your favorite chocolate chip muffin!
Quick ingredient overview
- Zucchini. It adds moistness to the muffins. See note below for how to use up zucchini in this recipe.
- Chocolate chips. I recommend medium size chocolate chips (rather than mini chocolate chips) for a generous bite. Semi-sweet or dark chocolate work great.
- Walnuts. Chop them roughly with a large knife so they have roughly the same size.
- Spices. We use a combination of cinnamon and nutmeg to bring up the sweet flavors of the recipe in the most subtle way.
- Greek yogurt. They make the muffins tender and add extra moisture to the batter.
- Vegetable oil. It makes the muffins lighter than when using butter, while still keeping them perfectly moist. I recommend using a vegetable oil neutral in flavor, such as canola oil or sunflower oil.
- Brown sugar + caster sugar. We use a combination of both to create the perfect muffin texture with sweet, caramelized notes.
- Egg. Just one egg is enough in a muffin recipe, helping biding the ingredients together.
- All-purpose flour + baking powder + baking soda + salt. They help create the perfect lift for tall, fluffy muffins.
How to use up zucchini in this recipe?
This muffin recipe calls for shredded zucchini (also called grated zucchini). To grate zucchini, you can either use a box grater or a food processor with a grating attachment. This last one is my preferred option as it does not require much effort and it also prevents the zucchini from releasing any juice in the grating process.
If using a box grater, you may need to remove excess liquid from the zucchini by squeezing it in a kitchen towel before using.
Quick tip for a crispy muffin top! Feel free to add some finely chopped walnuts on top of the muffin batter just before baking. While in the oven, the walnuts will become crispy and golden, adding an irresistible crispy bite to the chocolate chip zucchini muffins!
Can I make it nut-free?
Yes, you can! For all of you with nut allergies, you can still enjoy these tall and fluffy chocolate chip zucchini muffins without the walnuts. No need to change anything in the recipe, it works just as well minus the nuts.
How to store chocolate chip zucchini muffins?
These zucchini muffins keep extremely well under a glass dome cloche at room temperature for a few days. You can also freeze baked and cooled chocolate chip zucchini muffins in a sealed freezer bag. Thaw at room temperature or warm them up in the microwave for one minute or so.
More zucchini recipes you’ll love:
- Chocolate Chip Zucchini Cookies
- Easy Vegetarian Zucchini Lasagna
- Healthy Chocolate Zucchini Bread
- Green Zucchini Lasagna
- Green Goddess Quinoa Salad
Chocolate Chip Zucchini Muffins
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 minutes
- Yield: 9 muffins 1x
- Category: Desserts
These generous chocolate chip zucchini muffins are perfection. They’re tall, fluffy, extremely moist thanks to the zucchini, and packed with delicious flavors.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- 1 ½ cups (160g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 pinch of nutmeg
- 1 large egg, at room temperature
- ½ cup (120 ml) canola oil
- ½ cup (90g) light brown sugar, packed
- ½ cup (100g) caster sugar
- ½ cup (120g) plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup (130g) zucchini, shredded
- ⅓ cup (40g) walnuts, chopped
- ¾ cup (130g) chocolate chips
Instructions
- Preheat the oven to 350°F (180°C) and and line a muffin pan with paper liners. Set aside.
- In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, whisk the egg, oil, both sugars, Greek yogurt and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the zucchini, walnuts and chocolate chips and mix until with a rubber spatula until evenly distributed in the dough. Do not over mix.
- Pour the batter into the prepared muffin pan and bake for about 25 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Notes
* Note about the walnuts. If you can’t eat walnuts for any reason, just skip them in the recipe. It works just as fine without the nuts! If however you love nuts, try sprinkling some additional finely chopped walnuts on top of your muffins before baking for an additional crispy bite.
Did you make this recipe?
Lastly, if you make this Chocolate Chip Zucchini Muffins, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
