Delicious, moist and fluffy Chocolate Chip Zucchini Muffins are loaded with zucchini and chocolate chips. A great way to make muffins healthy by adding zucchinis. A perfect breakfast or lunch-box treat.

Chocolate Chip Zucchini Muffins on a serving platter

Whenever there is lots of zucchini at home, I end up making these muffins or this Whole Wheat Chocolate Zucchini Bread as they are all finished right away. I think that I want to freeze some for later, but there are none left after a day!

We have also been enjoying air fryer roasted zucchini and this Indian zucchini curry. But this time I decided to finally take a break from instant pot recipes and post these muffins on the blog!

The other issue is that muffins or savory pancakes are the only way my daughter would eat zucchini. So why not? Chocolate chips is optional, but kids love to see chocolate chips in any cake or muffin, so I always add some.

If you want to try other healthy muffin recipes, check out Whole Wheat Pumpkin Oatmeal MuffinsHealthy Carrot Muffins and Lemon Blueberry Muffins.

How to make Zucchini Muffins with Chocolate Chips?

  • Begin by grating the zucchini. I just do it by hand, but you can use a food processor too.
Shredded Zucchini to make Chocolate Chip Zucchini muffins
  • Next, combine the flour, baking soda, baking powder, salt and cinnamon.
Dry ingredients in a bowl to make Chocolate Chip Zucchini muffins
  • In another bowl, whisk together oil, brown sugar, granulated sugar, egg, vanilla and zucchini.
  • Add the dry ingredients into the wet ingredients bowl. Mix till they are just combined. Do not overmix.
  • Gently fold in the chocolate chips. Save some chocolate chips to top once you fill the muffin liners in the next step.
  • Line a 12-count muffin pan with liners. Using a large spoon or ice cream scoop, add the batter into the muffin pan.
Zucchini Chocolate Chip Muffins ready to be baked
  • Bake for 18-25, or until a toothpick inserted comes out clean.
  • Let the muffins cool on a wire rack and enjoy!
Perfectly baked Zucchini Chocolate Chip Muffins in a baking tray, one being picked by hand.

Tips for the best Zucchini Chocolate Chip Muffins

  • Do not squeeze the moisture out of the zucchini, that is what makes these muffins extra moist. If there is too much liquid, you can slightly blot it with a paper towel to remove the excess.
  • If you like, you can replace all the sugar with same amount of maple syrup in this recipe.
  • We like to save a few chocolate chips and sprinkle them on top of the muffins before baking.
  • I use semisweet chocolate chips for this recipe most but you can also use milk chocolate chips.
  • You can also add raisins or nuts to this recipe. You could also use a mix of chocolate chips and nuts.
  • We like to warm the muffins slightly just 6-10 seconds in the microwave before eating.
  •  The muffins can be frozen in an airtight container or ziploc bag for up to 2 months. Thaw for 3–4 hours on the countertop before serving.
A bite taken from a Zucchini Chocolate Chip Muffins and more muffins on a serving platter in the back

These Chocolate Chip Zucchini Muffins are:

  • Moist and fluffy
  • perfectly sweetened
  • healthy with the hidden zucchini
  • perfect for breakfast, snack or dessert!

Give these easy & healthy Zucchini Muffins a try and let me know how they turned out!

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5 from 5 votes

Zucchini Chocolate Chip Muffins Recipe

Delicious, moist and fluffy Chocolate Chip Zucchini Muffins are loaded with zucchini and chocolate chips. A perfect breakfast or lunch-box treat.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients 

Instructions 

  • Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
  • Mix all dry ingredients in a bowl – All purpose flour, baking powder, baking soda, salt and cinnamon.
  • In another bowl, whisk together oil, brown sugar, granulated sugar, egg, vanilla and zucchini.
  • Pour the wet ingredients into the dry ingredients bowl. Mix till they are just combined, do not overmix.
  • Gently fold in the chocolate chips. You can also save some chocolate chips to top once you fill the muffin liners in the next step.
  • Spoon the batter evenly into each liner.
  • Bake for 18-25 minutes at 350˚F or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool completely on a wire rack and enjoy!

Notes

Peel Zucchini or Not? Either way works in these muffins. I usually prefer to not peel when I have organic produce. 
Moisture in Zucchini? Do not squeeze the moisture out of the zucchini, that is what makes these muffins extra moist. If there is too much liquid, you can slightly blot it with a paper towel. 

Nutrition

Calories: 247kcalCarbohydrates: 31gProtein: 2gFat: 12gSaturated Fat: 2gCholesterol: 15mgSodium: 143mgPotassium: 77mgSugar: 18gVitamin A: 65IUVitamin C: 1.8mgCalcium: 35mgIron: 1mg

Additional Info

Course: Breakfast, Snack
Cuisine: American
Diet: Dairy-free, Nut-free
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

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2 Comments

  1. I made these muffins for breakfast today. It was delicious 😋.

    This week I have tried so many recipes of yours including Pav bhaji & lo mein. Both turned out to be delicious and so easy to make. Thank you. Can’t wait to try more recipe of yours.