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Soft and moist zucchini muffins studded with mini chocolate chips make a delightful breakfast or snack.
Summer is here and I don’t know about you but my garden and farmer’s market are overflowing with zucchini. It’s a vegetable that grows in abundance around here so I’m always looking for ways to use it up.
I make a lot of zucchini bread and muffins because they are easy and people like to get them as a treat. I tend to drop them off on porches and in mailboxes with a simple note.
While I’ve made chocolate chip zucchini bread in the past I’ve never made zucchini chocolate chip muffins before. I had mini chocolate chips in the cupboard so I used them instead of regular chocolate chips.
- all purpose flour (you can use half all purpose flour and half whole wheat flour)
- baking soda
- baking powder
- ground cinnamon
- butter (I prefer salted butter but you can use unsalted)
- brown sugar (I use light but you can use dark if you prefer)
- vanilla extract (you can also use vanilla bean paste if you have it)
- mini chocolate chips
Before starting to make the recipe go ahead and grate the zucchini. I just use a box grater to do this. I don’t have an exact amount, I just use a medium sized zucchini.
What are muffins?
Muffins are small, individual sized baked goods that are round in shape and can be sweet or savory. It is similar to a cupcake but doesn’t have frosting and is less sweet.
Muffins have a dense yet tender texture and are made from a batter that includes flour, sugar, eggs, and either butter or oil. They can have additional ingredients like fruits, nuts, or chocolate chips.
Can i substitute the zucchini?
You can substitute the zucchini with yellow squash using the same amount. You can also use apples instead of the zucchini. Use two apples instead of the zucchini and reduce the brown sugar to half a cup.
Combine the dry ingredients in one bowl and the wet ingredients in another. Add the wet ingredients to the dry ingredients and mix until combined.
Then stir in the zucchini. This will make the batter a lot wetter but that is how it’s supposed to look. Finally fold in the chocolate chips.
Can i substitute the chocolate chips?
If you don’t like chocolate chips you can just leave them out of this recipe. You can also add in white chocolate chips or cinnamon chips if you prefer. If you want to substitute them try adding walnuts or pecans in place of the chocolate chips or in addition to the chocolate chips.
Fill the muffin cups almost to the top. You don’t want to overfill them but you do want to make sure they are filled most of the way.
If you’d like you can add a few chocolate chips to the top of each muffin. That way when they bake there will be a lot of chocolatey goodness right on top of the muffins.
More zucchini recipes:
- Zucchini Cheddar Scones
- Blueberry Zucchini Muffins
- Sheet Pan Chicken Parmesan Zucchini Boats
- Zucchini Parmesan Foil Packets
- Greek Zucchini Fritters
- Zucchini Nachos from Magical Ingredients
These muffins are delicious! They are soft and full of chocolate flavor along with an earthiness from the zucchini.
If you have kids that don’t like to eat veggies this is a great way to get them to enjoy some zucchini! It has such a mild flavor and the chocolate and spices really come through.
If you’ve tried my Chocolate Chip Zucchini Muffins or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 c. (1 stick) salted butter, melted
- 1 c. brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 medium zucchini, grated
- 1/2 c. mini chocolate chips
- Preheat the oven to 350 degrees.
- Line 2 muffin tins with 18 cupcake liners. I usually fill the outside of the tins first and leave the middle of the tins empty.
- In a medium bowl combine the flour, baking soda, baking powder, salt, and cinnamon. Mix and set aside.
- In a large bowl mix together the melted butter and brown sugar.
- Add in the eggs and vanilla and mix well.
- Add the flour mixture to the butter mixture and mix until just starting to combine.
- Stir in the zucchini and chocolate chip sand mix until just combined.
- Divide the batter between the muffin cups filling almost to the top.
- Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven and cool on a wire rack.
Recipe adapted from Once Upon a Chef