Zucchini Chocolate Chip Muffins
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.
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.
How to make zucchini chocolate chip muffins:
(the ingredient amounts are listed in the printable recipe card further below)
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- In another bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, sour cream, and vanilla. Stir in the grated zucchini.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- 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.
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.
You might also like:
- Easy Zucchini Bread
- Healthy Apple Carrot Muffins
- Banana Chocolate Chip Muffins
- Apple Cinnamon Muffins
- Raisin Bran Muffins
Did you make this recipe? Please kindly leave a comment with your star rating below.
Zucchini Chocolate Chip Muffins
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 12
- Category: breakfast, snack
- Method: bake
- Cuisine: American
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 1/2Â cups (190g) all-purpose flour
- 2 tsp ground cinnamon
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 1Â cup (175g)Â 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
- Preheat oven to 350F and line a regular-sized muffin pan with 12 paper liners.
- In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside.
- In another bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, sour cream, and vanilla. Stir in the grated zucchini.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- 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.
Recipe adapted from Plated Cravings.
It’s a ten plus
I modified slightly or should I say added a few little extras
Didn’t have yogurt so I used mayo
Kansas fan
So glad you liked it, Greg!
Hi Lily!! These are so great! I have been looking for a good recipe for chocolate chip zucchini muffins ever since my mother’s helping client of mine gave me one and it tasted SO good!! These are the closest recipe I have gotten!!
Thank you so much. All the recipes that I have tried on your blog are the best!
Wow what an excellent recipe! I made them for the first time today and it is a definite keeper for future zucchini chocolate chip muffins. The inside is so very moist and the top has a nice crunch to it. The hint of cinnamon just complements the flavour. I can’t say enough how much I like this recipe…it is very easy to make, not overly sweet which is what I prefer and so delectable! I have zucchini growing in my garden and I never know what to do with them sometimes. I’m going to grate some and freeze it for future baking’s. Thank you!
You’re very welcome, Irene, and thank you for your kind words:) Enjoy the muffins and happy baking!
Haven’t tried a zucchini muffin before but I bet this tastes good. The photo looks really awesome, made me want to try it. Looking forward to making this recipe. Thank you so much!
You’re very welcome and I hope you like them!
Great base recipe! I made a few tweaks. I left out the chocolate chips and instead added banana and blueberries. I was making these for my 1 year old, so I’m always looking for opportunities to pack more goodness into things. For sweetening, I used brown sugar and honey. These were so moist and delicious! And my daughter loved them too. Thank you for this lovely recipe.
You’re very welcome, Gina! Thank you for your kind review and great tweaks. I’m so glad you and your little one enjoyed them:)