These zucchini chocolate chip muffins are soft, moist, and fluffy. They are filled with chocolate chips and they finish with a spicy cinnamon kick. They are easy to make and freeze really well. A plate full of zucchini chocolate chip muffins with a green tea towel in the background.

Why this recipe is so great:

  • Easy to make – These muffins are completely made by hand. You don’t even have to blot or squeeze out the excess moisture from the zucchini. The whole recipe takes only 30 minutes from start to finish.
  • Freezes well – These muffins freeze really well, so feel free to save some for later or make extra for another time.
  • Tastes great – These muffins are perfectly spiced and loaded with chocolate in every bite. The texture is soft and fluffy with a crunchy muffin top.
An overhead view of zucchini chocolate chip muffins on a cooling rack.

How to make zucchini chocolate chip muffins:

  1. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  2. In another bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, sour cream, and vanilla. Stir in the grated zucchini.
  3. Add the wet ingredients to the dry ingredients. Mix until just combined.
  4. Divide the batter into a paper-lined muffin pan. Bake in a 350F preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
A picture collage of how to make zucchini chocolate chip muffins.

Substitutions:

  • All-purpose flour – Can be substituted with whole wheat flour or use half and half. You can also use self-rising flour: just omit the baking powder, baking soda, and salt.
  • Chocolate chips – Use any kind of chocolate chips you wish. You can also substitute with chopped walnuts or raisins.
  • Egg – This can be replaced with a flax egg or 1/4 cup unsweetened applesauce.
  • Vegetable oil – Can be replaced with melted butter, EV olive oil, avocado oil, or any kind of yellow oil like canola or safflower.
  • Sour cream – Can be substituted with plain regular yogurt, plain Greek yogurt, or mayonnaise.

How to store:

Leftovers can be stored in an airtight container at room temperature for 3-4 days.

How to freeze:

Placed completely cooled muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for 15-30 seconds before serving.

How to make these muffins healthier

  • Use whole wheat flour instead of all-purpose flour.
  • Substitute the vegetable oil with EV olive oil or avocado oil.
  • Replace the brown sugar with coconut sugar.
  • Reduce the chocolate chips to 1/2 cup, omit or replace with walnuts.
A zucchini chocolate chip muffin with a bite taken out and a plate of muffins in the background.

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Zucchini Chocolate Chip Muffins


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12

Description

These zucchini chocolate chip muffins are soft, moist, and fluffy. They are filled with chocolate chips and they finish with a spicy cinnamon kick.


Ingredients

  • 1 1/2 cups (190g) all-purpose flour
  • 2 tsp ground cinnamon
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) chocolate chips
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) lightly packed brown sugar
  • 1 large egg
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (about 1 small)

Instructions

  1. Preheat oven to 350F and line a regular-sized muffin pan with 12 paper liners.
  2. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
  3. In another bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, sour cream, and vanilla. Stir in the grated zucchini.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined.
  5. Divide the batter into the prepared muffin pan. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

Notes

Leftovers can be stored in an airtight container at room temperature for 3-4 days.

How to freeze:

Placed completely cooled muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge and warm up in the microwave for 15-30 seconds before serving.

How to make these muffins healthier:

  • Use whole wheat flour instead of all-purpose flour.
  • Substitute the vegetable oil with EV olive oil or avocado oil.
  • Replace the brown sugar with coconut sugar.
  • Reduce the chocolate chips to 1/2 cup, omit or replace with walnuts.

Substitutions:

  • All-purpose flour – Can be substituted with whole wheat flour or use half and half. You can also use self-rising flour: just omit the baking powder, baking soda, and salt.
  • Chocolate chips – Use any kind of chocolate chips you wish. You can also substitute with chopped walnuts or raisins.
  • Egg – This can be replaced with a flax egg or 1/4 cup unsweetened applesauce.
  • Vegetable oil – Can be replaced with melted butter, EV olive oil, avocado oil, or any kind of yellow oil like canola or safflower.
  • Sour cream – Can be substituted with plain regular yogurt, plain Greek yogurt, or mayonnaise.
  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: zucchini chocolate chip muffin recipe

Recipe adapted from Plated Cravings.

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