Zucchini Chocolate Chip Muffins
These Zucchini Chocolate Chip Muffins are delicious, tender, and perfect for using up all that summer zucchini. They’re also freezer-friendly, making them an awesome breakfast or snack.
Why You’ll Love This Recipe
We all love a good muffin recipe, and this one is no exception. These Zucchini Chocolate Chip Muffins are incredibly moist, fluffy and packed with a zucchini and chocolate flavor. Here’s why this recipe stands out:
- Simple Pantry Ingredients: You probably already have most of these ingredients in your pantry.
- Perfect Texture: The combination of all-purpose flour and Greek yogurt gives these muffins the perfect texture.
- Family-Friendly: The kids won’t even notice the veggies in these!
- Make-Ahead: These muffins can be made ahead of time, making them perfect for meal prep.
- Freezer-Friendly: They can be stored in the freezer for a quick grab-and-go breakfast.
- On-The-Go: They’re perfect for a quick breakfast or a mid-morning snack. They’re ideal for school or work lunchboxes too!
Key Ingredients
- Zucchinis – Don’t let the zucchinis throw you off – they add incredible moisture to the muffins, and you won’t even know they’re there once they’re baked.
- Sugar & Cane Brown Sugar – We use a combination of organic sugar and cane brown sugar to sweeten the muffins. The cane brown sugar adds a hint of caramel flavor that’s absolutely delicious.
- Greek Yogurt – Greek yogurt is our secret ingredient for incredibly moist muffins. It also adds a slight tanginess that balances the sweetness of the muffins perfectly.
- Chocolate Chips – What’s a chocolate chip muffin without chocolate chips? We love using semi-sweet chocolate chips for the perfect amount of sweetness.
Substitutions and Variations
My family and I love these zucchini chocolate chip muffins just the way they are, but here are some of our favorite variations and substitution ideas:
- Chocolate: Feel free to swap the chocolate chips for nuts like walnuts or pecans, or even raisins or dried cranberries for a fruity twist.
- Spices: You can play around with the spices in this recipe. Try adding a pinch of nutmeg or allspice for a warm, cozy flavor.
- Frostings: These muffins are sweet enough to eat on their own, but if you want to take them to the next level, try topping them with cream cheese frosting like in our carrot cake cupcakes, or a simple vanilla glaze or even a kulich glaze.
How to Make Zucchini Chocolate Chip Muffins
Step 1
Grate zucchinis and set aside. Combine all dry ingredients. Line muffin pan with paper liners.
Step 2
Beat eggs, brown sugar, and organic sugar on high speed for 5 minutes. Add vanilla, melted butter, and Greek yogurt. Mix for a minute.
Step 3
Add dry ingredients and grated zucchini alternately. Add chocolate chips and mix well. Scoop batter into muffin liners.
Step 4
Preheat oven to 350F (180°C). Bake muffins for 20-25 minutes. Let them cool for 5 minutes before removing from the pan.
For full list of ingredients and instructions, see recipe card below.
Serving Suggestions
- These zucchini chocolate chip muffins are a delicious grab-and-go breakfast or snack. Pair them with a cup of coffee or a glass of milk for a satisfying treat.
- They’re also perfect for packing in lunchboxes or enjoying as an afternoon pick-me-up. The kids will love them!
Frequently Asked Questions
Beating the eggs and sugar for 5 minutes adds air to the mixture, resulting in a lighter and fluffier texture for your muffins. It also helps the muffins to rise during baking.
Yes, you can use any type of zucchini. However, we recommend using small to medium-sized zucchinis as they tend to be more tender and have fewer seeds. If you use larger zucchinis, make sure to remove the seeds before grating.
Alternating the dry ingredients and zucchini means adding them in separate stages. For example, you would add half of the sift dry ingredients to the wet mixture, then the zucchini, and then the remaining dry ingredients. This helps to ensure that everything is evenly mixed without overmixing.
How to Store Leftovers
- Storing: After enjoying these delicious zucchini chocolate chip muffins, you can store any leftovers in an airtight container. They can be kept at room temperature for up to 3 days.
- Freezing: If you want to keep them for longer, these muffins can be frozen. Simply place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Thaw: When you’re ready to enjoy the muffins, let them thaw at room temperature. This should take about 2-3 hours.
- Reheating: You can reheat the muffins in the microwave for about 20-30 seconds or until they are just warm. Be careful not to overheat them as this can dry out the muffins.
More Recipes You’ll Enjoy
See all muffin recipes.
Recipe
Zucchini Chocolate Chip Muffins
Ingredients
- 3 cups organic all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- ½ tbsp. ground cinnamon
- 3 large eggs
- ½ cup organic sugar
- 1 cup brown sugar
- 2 tsp. pure vanilla extract
- ½ cup unsalted butter (melted)
- ½ cup Greek yogurt
- 12 oz. or 2 small zucchini
- ¾ cup chocolate chips + ¼ cup for topping
- 24 – cupcake liners
Instructions
- Grate zucchinis set aside until ready for use.
- Sift flour and combine all dry ingredients: baking soda, baking powder, sea salt, and cinnamon. Set aside until ready for use.
- Line a muffin pan with paper cupcake liners and set aside until ready for use.
- Preheat oven to 350 ℉. Beat eggs, brown sugar, and organic sugar. Beat on high for 5 minutes. Reduce speed to low and add vanilla, melted and cooled butter, and Greek ygurt. Mix for a minute or 2 until all incorporated.
- Add dry ingredients by alternating half flour and half of grated zucchinis. Scrape down the sides of the bowl with a silicone spatula, add 3/4 cup of chocolate chips and mix for a minute until combined.
- Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined.
- Scoop batter using a large ice cream scoop, and fill prepared muffin liners 2/3 full. Bake muffins for 20 – 25 minutes at 350 ℉.
- Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziplock bags.
- Enjoy with a cup of hot tea or coffee or a cold glass of milk.
Notes
- Always remember to squeeze the grated zucchinis with a paper towel to remove excess moisture. This will prevent your muffins from becoming too wet and dense.
- Beating the eggs and sugars for a full 5 minutes is key to achieving a light and fluffy texture in your muffins. This step also helps to dissolve the sugars, giving your muffins a smoother consistency.
- When adding the dry ingredients and zucchini to the batter, do so gently and in small batches. This will help to keep the batter light and airy, resulting in a better rise during baking.
- We recommend using muffin liners to prevent the muffins from sticking to the pan. This also makes for easy cleanup and professional presentation.
- Do not overmix the batter after adding the chocolate chips. Overmix can lead to dense and tough muffins.
- Preheat the oven and place the muffin pan in the center of the oven for even baking.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This helps the muffins to set and makes them easier to remove from the pan.
- These zucchini chocolate chip muffins are freezer-friendly. Once completely cooled, store them in a plastic container or freezer Ziplock bags. They can be stored in the freezer for up to 3 months.
Thank you for following me on Instagram, Facebook, and Pinterest!
The post may contain affiliate links. Read my disclosure.
Delicious recipe!
I did use regular granulated sugar but reduced the total amount of sugar. I did squeeze out the water from the shredded zucchini and added One ripe organic banana. I love this recipe with baby chocolate chips! Thank you. I will be making again!
Wow, what a great idea to add banana to this recipe! I have to give it a try. 😉 Thank you for sharing your experience with me Lily 🙂
Do you every squeeze the zucchini in a cheese cloth to get excess juice out? Or do you just shred it and put in with all the juice?
Hi Natalya. It depends what shredded you use. If you are going to shred zucchinis with carrot sredder (like the one I used for this recipe) then you don’t need to squeeze the juice out of the shredded zucchinis. But if you’re using regular grater to shred zucchinis then they will have a lot of juice and it’s best to squeeze some out otherwise the muffins will be wet and gooey. I hope this clarifies more. That’s a great question, thank you for asking.
Can i make these without zucchini ?
It’s possible, but you will need to reduce the amount of flour in the batter. I would start adding from 1.5 cups to 2 cups. Let me know how it turns out for you.
These muffins look to beautiful to eat. I’ll be making them soon.
Thank you kindly, Sonia! They are truly delicious 🙂
I’ve made them and it’s a keeper ? !!! Love how moist and soft they are, with just ? amount of flavor. I’ll be making it again and again. Thank you so much for the recipe!
That’s awesome! Glad to hear that you like the recipe. Thank you kindly for your feedback. ☺