If you’re seeking a delightful way to enjoy the fresh flavors of summer squash with a chocolatey twist, look no further than this Chocolate Chip Zucchini Muffins Recipe. These muffins strike the perfect balance between moist and tender, with just the right touch of warm cocoa and melty chocolate chips in every bite. It’s a sneaky way to sneak some veggies into a treat that both kids and adults will adore, bringing a fresh, wholesome feel to your snack time or breakfast spread. Plus, they’re incredibly easy to make, which makes this recipe a total winner in my book!
Ingredients You’ll Need
All you really need are simple pantry staples and fresh zucchini to create these marvelous muffins. The combination of dry and wet ingredients ensures a tender crumb, while the zucchini keeps everything moist and adds a subtle earthiness that complements the chocolate perfectly.
- 1 1/2 cups all-purpose flour: The base that gives structure to your muffins, making them perfectly cakey.
- 1/2 cup cocoa powder: Adds rich chocolate flavor and a deep color to the batter.
- 1 teaspoon baking soda: Helps the muffins rise and become fluffy.
- 1/2 teaspoon baking powder: Works alongside baking soda for the perfect lift.
- 1/2 teaspoon salt: Balances the sweetness and enhances the chocolate flavor.
- 1 teaspoon ground cinnamon: Infuses a warm, cozy spice that pairs amazingly with cocoa.
- 2 large eggs: Bind the ingredients while adding richness.
- 1/2 cup vegetable oil: Keeps the muffins moist and tender.
- 1/2 cup granulated sugar: Sweetens the batter without overwhelming it.
- 1/2 cup brown sugar, packed: Adds a subtle caramel note and extra moisture.
- 1 teaspoon vanilla extract: Enhances all the flavors and adds warmth.
- 1 1/2 cups shredded zucchini (about 1 medium zucchini): The star veggie ingredient that makes these muffins moist and slightly sweet.
- 1 cup semi-sweet chocolate chips: Little bursts of melty chocolate love in every bite.
How to Make Chocolate Chip Zucchini Muffins Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Preparing a 12-cup muffin tin with paper liners or a good coating of non-stick cooking spray sets you up for easy release later on.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together all the dry ingredients—flour, cocoa powder, baking soda, baking powder, salt, and the warm touch of cinnamon. This step ensures that all the powders blend evenly for a consistent batter.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the eggs until smooth. Then add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk everything until the mixture becomes silky and well combined, which will ultimately give your muffins a tender texture.
Step 4: Combine Ingredients
Now is the fun part! Pour the wet ingredients into the dry ingredients bowl and stir gently until just combined. Overmixing can make your muffins tough, so stir carefully. Finally, fold in the shredded zucchini and chocolate chips—these add moisture and decadence to your muffins, making each bite a little celebration.
Step 5: Fill and Bake
Divide the batter evenly among your muffin cups, filling each about two-thirds full. Pop them in your preheated oven and bake for 20 to 25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean, with maybe just a moist crumb attached.
Step 6: Cool and Serve
Let the muffins cool in the tin for about five minutes before transferring them to a wire rack. This helps them set perfectly and cool evenly so they hold their shape without getting soggy.
How to Serve Chocolate Chip Zucchini Muffins Recipe
Garnishes
While these muffins are delicious on their own, a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their look and taste. You could also top them with a sprinkle of chopped nuts or a small pat of butter for extra indulgence.
Side Dishes
Pair your muffins with a fresh fruit salad or a bowl of yogurt for breakfast. They also make a wonderful companion to a steaming cup of coffee, tea, or even cold milk—perfect for an afternoon treat or post-dinner snack.
Creative Ways to Present
For a brunch spread, arrange muffins on a pretty plate with fresh mint leaves and a few extra zucchini ribbons for a lovely visual contrast. You can also slice muffins in half and spread cream cheese or nut butter inside to make mini zucchini chocolate chip sandwiches—delectable and unexpected!
Make Ahead and Storage
Storing Leftovers
Keep any leftover muffins in an airtight container at room temperature for up to three days. This helps maintain their moist, tender texture and fresh chocolate flavor.
Freezing
If you want to save them longer, these muffins freeze beautifully. Wrap each muffin individually in plastic wrap or foil, then place them in a freezer bag. They’ll keep for up to three months—just thaw at room temperature before enjoying.
Reheating
To enjoy your muffins warm, pop them in the microwave for about 15 to 20 seconds, or warm them up in the oven at 325°F (160°C) for 5 to 7 minutes. The soft, melty chocolate chips and tender crumb will be just as wonderful as when first baked.
FAQs
Can I use a different type of zucchini?
Absolutely! Any medium-sized zucchini works perfectly. Just make sure it’s shredded finely and well-drained if very watery to avoid soggy muffins.
Can I substitute chocolate chips with something else?
If you want to switch it up, try chopped nuts, dried fruit, or white chocolate chips. Each will add a unique flavor and texture to your muffins.
Do I need to peel the zucchini?
There’s no need to peel the zucchini. The skin softens during baking and adds a nice touch of color and nutrients.
How can I make these muffins gluten-free?
Replace the all-purpose flour with a gluten-free flour blend that can be used cup for cup. Just make sure your blend contains xanthan gum or add it separately for best results.
Can these muffins be made vegan?
Yes, you can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil. Also, pick dairy-free chocolate chips to keep them fully vegan.
Final Thoughts
This Chocolate Chip Zucchini Muffins Recipe has become a beloved go-to for me whenever I want a treat that feels both indulgent and just a little bit wholesome. The melding of chocolate, cinnamon, and zucchini creates such a comforting, moist muffin that’s perfect any time of the day. Give it a try and I’m sure it will become one of your favorites, too!
Print
Chocolate Chip Zucchini Muffins Recipe
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delicious and moist Chocolate Chip Zucchini Muffins that combine the rich flavor of cocoa and chocolate chips with the subtle freshness of shredded zucchini. Perfect as a healthy snack or breakfast treat, these muffins are easy to make and bake in just 40 minutes.
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
- Mix Wet Ingredients: In another bowl, beat the eggs thoroughly. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract, mixing until the mixture is smooth and well combined.
- Combine Ingredients: Pour the wet ingredient mixture into the dry ingredients and stir until just combined to avoid overmixing. Gently fold in the shredded zucchini and semi-sweet chocolate chips to distribute evenly throughout the batter.
- Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes after baking, then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure to shred the zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Using paper liners makes cleanup easier and helps muffins retain moisture.
- You can substitute vegetable oil with melted coconut oil for a slightly different flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, ensure chocolate chips are dairy-free and consider using flax eggs instead of regular eggs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
