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Home ยป Recipe Type ยป Muffins
5 from 1 review

Moist and Fluffy Zucchini Chocolate Chip Muffins

30 minutes
zucchini
By: Pamela Reed
Posted:6/28/23
Updated:7/20/24
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Moist and fluffy zucchini chocolate chip muffins ready in less than 30 minutes! Made with fresh shredded zucchini from our garden, my whole family loves these tender muffins filled with chocolate! Makes a dozen muffins.

Moist Zucchini Chocolate Chip Muffins

Zucchini chocolate chip muffins are a yummy twist on traditional chocolate chip muffins. These muffins have grated fresh zucchini in them which makes them really moist and tender!

The zucchini flavor is very light in these muffins. You know how much I love being sneaky with vegetables when cooking for my family, but I can promise that everyone will love these – even the kids! During the Summer, there’s always a batch on the counter for breakfast and snack for the little kids (and big kids) to grab.

During the Summer, I often make a double or triple batch of these to freeze. They last for months in the freezer, making a quick breakfast or snack. All you need to do is defrost them in the microwave and they’re ready!

If you are a gardener and you’re looking for new fresh zucchini recipes – then you need to make these muffins! You should also try my Zucchini Corn Fritters, Zucchini Chocolate Chip Cookies and Chocolate Zucchini Cake too!

How to Make Zucchini Muffins with Chocolate Chips

Spray a muffin pan with nonstick spray or put muffin liners into the pan. This recipe makes 1 dozen muffins.

Start making the muffin batter by adding the dry ingredients into one bowl, and the wet ingredients into another bowl. Then mix the wet ingredients into the dry ingredients bowl and mix to combine.

Grate the zucchini.

1 cup shredded zucchini equals about 1-2 zucchini, depending on size.

Fold in in shredded zucchini and chocolate chips, gently stirring the batter to mix.

Fill the muffin cups up 2/3 of the way with batter.

Tip: Add additional chocolate chips on top of each muffin so when they bake the tops are filled with chocolate chips!

Bake until golden brown and a toothpick comes out clean.

Serve warm and enjoy these zucchini muffins! Got leftovers? Make sure to check out my tips below for storage and how to freeze muffins.

How to Store Zucchini Muffins

Place the muffins in an airtight container or a resealable plastic bag. They can be stored at room temperature if you plan to consume the muffins within the next days.

However, if you’re making them during a peak Summer heat wave and it’s very hot out, it’s best to keep them in the refrigerator. They stay good for up to 5-6 days this way.

Can I freeze muffins?

Yes! When we have lots of zucchini growing in the garden I love freezing a couple batches of these muffins to freeze for quick breakfast and snack options!

Wrap each muffin individually with plastic wrap or aluminum foil and place them in a freezer-safe bag or container. Frozen muffins can be kept for 3-4 months.

When you’re ready to eat the muffins I simply throw them in the microwave to defrost. After that eat them as is, or you can reheat them in the oven at a low temperature to make them crispy on top again.

I hope you love these Zucchini Chocolate Chip Muffins as we do! Enjoy!

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5 from 1 review

Moist and Fluffy Zucchini Chocolate Chip Muffins

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Moist and fluffy zucchini chocolate chip muffins ready in less than 30 minutes! Made with fresh shredded zucchini from our garden, my whole family loves these tender muffins filled with chocolate! Makes a dozen muffins.
By: Pamela Reed
Prep Time: 5 minutes minutes
Cook Time: 25 minutes minutes
Total Time 30 minutes minutes
serves 12

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1/3 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extra
  • 1 cup shredded zucchini
  • 3/4 cup semi-sweet regular sized chocolate chips

Instructions

  • Preheat oven to 350 degrees F. Spray 12 muffin cups in a muffin pan or use muffin liners.
  • In a large bowl mix flour, sugar, baking soda, cinnamon and salt together. In another bowl mix together egg, applesauce, vegetable oil, milk, lemon juice and vanilla. Add wet ingredients into the dry ingredients bowl and continue mixing until well combined.
  • Add in zucchini and chocolate chips, gently folding the ingredients into the batter.
  • Pour muffin cups so they are 2/3 full with batter. Tip: I like to add additional chocolate chips on top of each muffin.
  • Bake in the oven for 23-25 minutes, or until golden brown and a toothpick comes out clean. Serve warm and enjoy!
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: zucchini chocolate chip muffins
Vegetarian Summer
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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