Got Zucchini? Make Muffins!
These chocolate chip zucchini muffins actually debuted on the blog years ago. Today, I’m slightly adjusting the recipe to make an even dozen muffins (with just a bit more chocolate!) and sharing some new photos, too. If you were a fan of the old recipe, you’ll like this one just as much!
Why You’ll Love This Recipe
Flavor: chocolate chips, a touch of cinnamon, brown sugar, and vanilla add lots of flavor to this seemingly veggie-centered muffin. I promise, you do NOT taste the zucchini! Texture: While zucchini muffins are generally very dense, mine are lighter and fluffier. Thanks to the zucchini, they are also soft, moist, and tender. Appearance: We’ll get tall, bakery-worthy muffin tops using my special baking technique. Don’t worry, it’s simple! Ease: No mixer (please don’t use one!) and only 15 minutes to prep before they go in the oven.
Ingredients
Each ingredient in this recipe was carefully selected for the tastiest and most tender results. I’ll review a few you might have questions about before we get started.
Zucchini. I always shred my zucchini in a food processor. I find that when I try to do it by hand (with a box grater), I end up with either zucchini shreds that are far too thick or zucchini that is so finely grated, it’s essentially mush. Maybe you have a better hand grater at home, but for me, using my food processor gets the job done quickly and correctly, providing perfectly grated strands. This is the food processor that I use (affiliate); I use this tool for shredding carrots for my carrot cake, too! Cinnamon. Optional, but I think it’s the perfect accent to the chocolate and the zucchini! Sugar. We’ll use three types of sugar today; granulated, light brown, and turbinado (for sprinkling on top). Despite three sugars, these muffins aren’t overly sweet (they’re a bit less sweet than my chocolate chip muffins, if you’re familiar with them) and they’re a perfectly acceptable breakfast option. Honestly, I feel that way about every single one of my muffin recipes though, even my chocolate cheesecake muffins 😜 Milk. I typically use whole milk when I bake, but any kind should work here. Non-dairy milks will also be fine in this recipe. Oil. Use your neutral oil of choice. Lately I’ve been preferring avocado oil in my cakes and muffins, but canola or vegetable will also work.
SAM’S TIP: There’s no need to peel your zucchini before shredding–you won’t be able to detect the peels in the final product. As always, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Chocolate Chip Zucchini Muffins
Prepare the Zucchini
If you’ve made any of my recently shared zucchini recipes (like my chocolate zucchini bread!), you’ll be familiar with this process. It’s easy, and it creates the perfect texture and size, so no one bites into a chunk of zucchini!
Prepare the Batter
SAM’S TIP: I like to use a spring-loaded ice cream scoop or large cookie scoop to portion my muffin batter into the liners. It’s easy, fast, and so clean! What have you been doing with your zucchini this year? If you’re looking for more baking options, I recommend checking out my zucchini roll recipe–it’s like a summertime version of a pumpkin roll! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜 Recipe originally published 7/24/2015, recipe has been improved and updated and a video has been added. Please see the notes in the recipe card if you are looking for the original recipe.
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