Moist Zucchini Chocolate Chip Muffins Recipe

These zucchini chocolate chip muffins are extremely moist and tender, scented with warm spices and filled with plenty of chocolate chips. The zucchini melts into the batter as they bake, leaving soft, cake-like muffins that taste like a warm slice of zucchini bread—delicious straight from the oven!

If you enjoy zucchini bread, these muffins are a perfect, faster alternative. They’re very moist thanks to the oil, eggs, milk and grated zucchini, and have a pleasant hint of brown sugar, cinnamon and vanilla. Because the zucchini is finely grated, it dissolves into the batter as it bakes, so you won’t find chunks—just tender, flavorful muffins. Baking time is shorter than a loaf, around 22–25 minutes, making these great when you want quick zucchini treats.

Making Zucchini Chocolate Chip Muffins

These muffins are easy to prepare and require no electric mixer. The oil keeps them moist for days, and the warm spices mask any vegetable flavor so all you taste is sweet, tender cake with chocolate throughout.

1. Preheat oven to 375°F (190°C) and line a 12-cavity muffin pan with paper liners. Liners help prevent chocolate chips from sticking to the pan.
2. Grate the zucchini and gently blot it with paper towel to remove some excess moisture. You don’t need to squeeze it dry—just remove a bit of the extra liquid.
3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. Set aside.
4. In a separate bowl, whisk 1/2 cup vegetable oil, 1/2 cup brown sugar, 1/3 cup granulated sugar (or up to 1/2 cup for sweeter muffins), 2 large eggs, 2 teaspoons vanilla extract and 1/4 cup milk until smooth and free of lumps.
5. Make a well in the dry ingredients and pour the wet ingredients into it.
6. Stir gently by hand until the mixture is about 80% combined—it’s okay to still see a few streaks of flour. Avoid overmixing to keep the muffins tender.
7. Fold in the grated zucchini; as you do this, any remaining lumps will disappear.
8. Fold in 3/4 cup chocolate chips (dark, milk or semi-sweet—use your favorite).
9. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full. The batter is slightly thinner than some muffin batters, so don’t overfill. This yields about 12–14 muffins.
10. Bake in the middle of the oven for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. If batter still clings to the toothpick, bake a few minutes longer. Cool the muffins in the pan for about 10 minutes, then transfer to a wire rack to finish cooling.

Pro tip: You don’t need to peel the zucchini—just trim the ends and grate it with a fine grater so it blends and dissolves into the batter. For about 1 1/3 to 1 1/2 cups grated zucchini you’ll need two small or one medium zucchini.

These muffins are tender, chocolatey and ideal for breakfast or an afternoon snack. The grated zucchini is the secret to their moist texture, while the spices and vanilla add warmth and depth.

Equipment

• 12-cavity muffin pan

Ingredients

• 1 1/3 cups grated zucchini
• 2 cups all-purpose flour (250 g)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil (120 ml)
• 1/2 cup brown sugar (105 g)
• 1/3 cup granulated sugar (67 g), or 1/2 cup for sweeter muffins
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup milk (60 ml)
• 3/4 cup chocolate chips (about 135 g)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cavity muffin pan with paper liners.
2. Lightly blot grated zucchini with paper towel to remove excess moisture; do not squeeze dry.
3. Whisk flour, cinnamon, nutmeg, baking powder, baking soda and salt in a large bowl.
4. In another bowl, whisk oil, brown sugar, granulated sugar, eggs, vanilla and milk until smooth.
5. Make a well in the dry ingredients, pour in the wet mixture and gently fold together by hand until about 80% combined.
6. Fold in the grated zucchini, then fold in the chocolate chips.
7. Spoon batter into liners about 3/4 full (12–14 muffins total).
8. Bake one tray at a time in the center of the oven for 22–25 minutes, or until a toothpick comes out clean or with a few crumbs.
9. Cool in the pan 10 minutes, then transfer to a rack to cool completely.

Notes

1. Zucchini: No need to peel—just trim the ends and grate with a fine grater so it blends into the batter.
2. Storage: Muffins keep in an airtight container at room temperature for about 3 days. Freeze up to 2 months and thaw in the fridge.
3. Nutrition: Nutrition values are estimates per muffin, based on 12 muffins.