Sneak some veggies into your breakfast with delicious chocolate chip zucchini muffins! The recipe comes together quickly with basic ingredients. The muffins are so wonderfully fluffy and moist, with pockets of melty chocolate in every bite.
Blueberry muffins, pistachio muffins, and vanilla muffins are some of our favorite muffin recipes that you must try next!

Easy chocolate zucchini muffins
The warmly spiced chocolate chip zucchini muffins are so delicious. The texture is super moist and soft, loaded with oozy chocolate chips.
The recipe is perfect when you’re dealing with a zucchini overload in summer, and they are easy to stash in the freezer for a quick grab-and-go snack.
The muffins are perfect for breakfast, summer brunch, or a mid-afternoon snack. Serve the warm with honey butter or cream cheese.
And don’t worry, you can’t taste the zucchini (it just adds great moisture). They will disappear in no time!
From classic zucchini bread to lemon zucchini cake, we love baking with zucchini.

Ingredients
- 1/2 cup salted butter, melted – I love the richness butter adds. Feel free to substitute canola oil or vegetable oil.
- 1/2 cup granulated sugar – Light brown sugar is delicious in these muffins as well.
- 2 large eggs – It’s easier to incorporate the eggs when they are at room temperature.
- 1 tablespoon pure vanilla extract
- 1 3/4 cups all-purpose flour – To ensure accuracy, spoon the flour into your measuring cup and level it off or weigh it with a digital scale.
- 1 teaspoon baking powder – Baking powder and soda are the leavening agents that make the muffins rise.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon – complement the flavors of the zucchini and chocolate.
- 1/4 teaspoon ground nutmeg – adds warmth and flavor.
- 2 cups shredded zucchini – add moisture and texture. You need 2 cups, which is approximately 2 medium or 1 large zucchini.
- 1 cup semisweet chocolate chips – If you prefer milk chocolate or bittersweet chocolate, go for it! We also love chocolate chunks instead of chips.

Variations
- Spices: I like nutmeg in these muffins, but you can only use cinnamon or add other spices like ginger, allspice, or cardamom.
- Zucchini carrot muffins: Prepare the muffins with 1 cup shredded zucchini and 1 cup grated carrots.
- Lemon white chocolate: Add the grated zest of 2 lemons and use white chocolate chips instead of semisweet.
- Nuts: Substitute the chocolate chips for walnuts or pecans. You could also use a mixture of nuts and chocolate. Just, don’t add more than 1 cup of total additions.
- Dried fruit: Replace half of the chocolate chips with 1/2 cup golden raisins or dried cranberries.
Instructions
1. Prepare for baking
Preheat your oven to 375°F / 190°C / gas mark 5. Insert paper liners into a regular-size, 12-hole muffin pan. Set aside.
Use paper liners: It ensures you can easily remove the muffin from the tin and makes clean-up a breeze. If baking without liners, make sure to grease the wells of your tin with butter or non-stick baking spray.

2. Shred zucchini
Use a box grater or hand grater to shred the zucchini. You need 2 cups of shredded zucchini.
No need to drain the zucchini: The liquid in the zucchini makes the muffins wonderfully moist. Just grate and add it to the batter.
Should I peel the zucchini? No, there’s no need to peel the zucchini. If your kids are in their I-hate-green-foods phase, you can remove the skin. It’s also possible to substitute yellow summer squash.

3. Mix wet ingredients
In a large measuring cup, vigorously whisk together the granulated sugar, melted butter, eggs, and vanilla.

4. Combine dry ingredients and chocolate chips
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until well mixed.

5. Create batter
Pour the liquid ingredients into the dry. Using a rubber spatula, gently stir until just combined. Be careful not to overmix. A few lumps are okay.

6. Fold in zucchini and chocolate chips
Fold the zucchini and chocolate chips into the batter until evenly distributed throughout.
Don’t let the batter sit for too long after mixing: The sugar in the batter will draw too much moisture from the zucchini. Plus, the baking soda starts to react as soon as you add it, and we want it to rise in the oven.

7. Fill muffin pan
Using an ice cream scoop, fill the batter into the prepared muffin pan, filling each liner all the way to the top. If desired, press a few extra chocolate chips into the muffin tops.
Crunchy muffin tops: Sprinkle the muffins with turbinado sugar or coarse sparkling sugar before baking to create sweet, crunchy muffin tops.

8. Bake muffins
Bake the muffins for 18 to 23 minutes. The muffins are ready when the tops look golden brown and a tester comes out clean (a few crumbs are fine). Mine are usually done at the 20-minute mark.

9. Serve
Let the muffins cool for 10 minutes in the pan before transferring to a wire rack to continue cooling. Serve warm or at room temperature. Enjoy!
Store & Reheat
- Countertop: Chocolate chip zucchini muffins keep at room temperature for 2 to 3 days.
- Fridge: They will last in an airtight container in the refrigerator for up to 1 week.
- Freeze: Cool muffins completely. Next, put them in a freezer bag and freeze for up to 3 months. To ensure the muffins don’t get squished, you can freeze them in the tin until solid (about 1 hour) before placing them in the bag. Thaw in the refrigerator overnight before reheating in the microwave or oven.
- Reheat: Crave warm, fresh-out-of-the oven chocolate zucchini muffins? Pop them in the microwave for 20 to 30 seconds. You can also reheat them in a 325°F oven for a few minutes.

More muffin recipes
- Brown Sugar Muffins
- White Chocolate Raspberry Muffins
- Blackberry Muffins
- Nectarine Muffins
- Nutella Muffins
- Red Velvet Muffins
- Cranberry Orange Muffins
- Bisquick Chocolate Chip Muffins
- Bisquick Blueberry Muffins

Chocolate Chip Zucchini Muffin Recipe
Sneak some veggies into your breakfast with delicious chocolate chip zucchini muffins! The recipe comes together quickly with basic ingredients. The muffins are so wonderfully fluffy and moist, with pockets of melty chocolate in every bite.
Ingredients
- 1/2 cup / 115 g / 4 oz salted butter, melted
- 1/2 cup / 100 g / 3.5 oz granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 3/4 cups / 210 g / 7.4 oz all-purpose flour, spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups / 250 g / 8.8 oz shredded zucchini (2 medium or 1 large zucchini)
- 1 cup / 170 g / 6 oz semisweet chocolate chips
Instructions
- Prepare for baking. Preheat your oven to 375°F / 190°C / gas mark 5. Insert paper liners into a regular-size, 12-hole muffin pan. Set aside.
- Shred zucchini. Use a box grater or hand grater to shred the zucchini. You need 2 cups of shredded zucchini.
- Mix wet ingredients. In a large measuring cup, vigorously whisk together the granulated sugar, melted butter, eggs, and vanilla.
- Combine dry ingredients and chocolate chips. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until well mixed.
- Create batter. Pour the liquid ingredients into the dry. Using a rubber spatula, gently stir until just combined. Be careful not to overmix. A few lumps are fine.
- Fold in zucchini and chocolate chips. Fold the zucchini and chocolate chips into the batter until evenly distributed throughout.
- Fill muffin pan. Using an ice cream scoop, fill the batter into the prepared muffin pan, filling each liner all the way to the top. If desired, press a few extra chocolate chips into the muffin tops.
- Bake muffins. Bake the muffins for 18 to 23 minutes. The muffins are ready when the tops look golden brown and a tester comes out clean (a few crumbs are fine). Mine are usually done at the 20-minute mark.
- Serve. Let the muffins cool for 10 minutes in the pan before transferring to a wire rack to continue cooling. Serve warm or at room temperature. Enjoy!
Notes
Use paper liners: It ensures you can easily remove the muffin from the tin and makes clean-up a breeze. If baking without liners, make sure to grease the well of your tin with butter or non-stick baking spray.
No need to drain the zucchini: The liquid in the zucchini makes the muffins wonderfully moist. Just grate and add it to the batter.
Should I peel the zucchini? No, there’s no need to peel the zucchini. If your kids are in their I-hate-green-foods phase, you can remove the skin. It’s also possible to substitute yellow summer squash.
Don’t let the batter sit for too long after mixing: The sugar in the batter will draw too much moisture from the zucchini. Plus, the baking soda starts to react as soon as you add it, and we want it to rise in the oven.
Crunchy muffin tops: Sprinkle the muffins with turbinado sugar or coarse sparkling sugar before baking to create sweet, crunchy muffin tops.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 251Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 51mgSodium: 221mgCarbohydrates: 32gFiber: 2gSugar: 17gProtein: 4g