Super moist and packed with zucchini, these Chocolate Chip Zucchini Muffins are great for breakfast or snack. We love them when we have too much zucchini on hand—or when we just need a dose of chocolaty goodness.
Whenever our garden explodes with zucchini, I see some at the grocery store or farmers market, or we’re just in the mood, we make these Chocolate Chip Zucchini Muffins. This is such a perfect recipe to add a veggie to a toddler breakfast or kids snack and is one of our very favorite zucchini recipes.
These muffins for kids are super moist, super fluffy, and a great mix of nutrients and flavors. They have a full cup of zucchini, plus whole grains, proteins, and healthy fats.
They’re great on their own or topped with cream cheese, peanut butter, or almond butter. You can make them with chocolate chips or blueberries too. My kids love them as much as I do!
(You may also like Spinach Muffins, Healthy Zucchini Muffins, Banana Zucchini Muffins, and Chocolate Muffins.)
Table of Contents
Ingredients You Need
To make this chocolate chip zucchini muffin recipe, you’ll need to have the following ingredients on hand and ready to go.
- Whole wheat flour: This flour absorbs moisture well and has fiber and nutrients, so it’s a great option here.
- Cocoa powder: I usually use Hershey’s Special Dark for flavor that’s not bitter.
- Baking powder and baking soda: These help the muffins rise nicely.
- Zucchini: Any variety of green zucchini works here.
- Sugar: A modest amount of sugar adds sweetness. You can sub maple syrup or honey if you prefer.
- Milk: Dairy or nondairy milk works in this recipe.
- Eggs
- Melted butter: I use unsalted butter in my baking so I can control the salt. If you only have salted butter, just skip adding the salt in the recipe.
- Vanilla extract
- Chocolate chips or blueberries: You can choose to add one or the other, or add some of each.
TIP: I coat my muffin pan with nonstick classic Pam spray. There is not enough fat for these to come out cleanly from paper cupcake liners, so spray them lightly with nonstick spray if you want to use them.
Step by Step Instructions
Here’s a look at the simple process involved in making this chocolate chip zucchini muffin recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing.
Step 1. Grate the zucchini. Squeeze it very, very dry with your hands. Measure it out.
Step 2. Whisk together the wet ingredients.
Step 3. Stir together the dry ingredients. Stir the dry ingredients into the wet.
Step 4. Add batter to a muffin pan and bake.
TIP: You can make these Chocolate Chip Zucchini Muffins ahead of time and then store them in the fridge or freezer and serve them on busy mornings.
Frequently Asked Questions
To make this easy muffin recipe, stir together the wet ingredients, add them to the dry, then mix your uniform batter. Bake the batter portioned into a muffin pan.
If you freeze shredded zucchini, thaw and make sure it’s totally squeezed dry, then add it to the recipe the same as fresh.
Yes, just use a mini muffin tray and bake for 10-12 minutes.
How to Store
Store fully cooled Chocolate Chip Zucchini Muffins in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
Best Tips for Success
- Serve Chocolate Chip Zucchini Muffins at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
- If using blueberries, expect the muffins to be super moist.
- Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
- Dairy-free: Use melted coconut oil in place of the butter and plain nondairy milk.
- Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
- Egg-free: Use a store bought egg subsitute or omit the eggs, increase the milk to 1 ½ cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.
- If you have more zucchini, try Zucchini Fries, Zucchini Tots, and Baked Zucchini Fritters.
Related Recipes
Desserts
Easy Zucchini Cookies
Breakfast
Fluffy Zucchini Pancakes
Breakfast
Healthy Chocolate Chip Muffins
Breakfast
Banana Baked Oatmeal with Zucchini
I’d love to hear your feedback on this recipe if you make it for your family, so please comment below to share!
Chocolate Chip Zucchini Muffins
Ingredients
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar (or maple syrup; up the sugar to ½ cup for a more conventionally sweet muffin)
- 1 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
- 1 cup milk
- 2 eggs (lightly beaten)
- ¼ cup unsalted butter (melted, or use canola or avocado oil)
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer)
Instructions
- Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
- Divide batter among the prepared muffin pan, using a heaping ¼ cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
- Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature.
- Serve muffins slightly warmed or at room temperature.
Notes
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
- Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
- If using blueberries, expect the muffins to be super moist.
- Use ½ cup sugar if you prefer your muffins to be sweeter. These are very lightly sweetened as written.
- Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
- Dairy-free: Use melted coconut oil in place of the butter and plain nondairy milk.
- Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
- Egg-free: Use a store bought egg subsitute or omit the eggs, increase the milk to 1 ½ cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired.
Nutrition
This recipe was first published July 2021.
Thanks for the great recipe – these were perfect. I loved that you including a range of sugar and chocolate chips so you know if you are starting from the low or high end of sweetness.
I’m excited to try this but I don’t have chocolate chips or blueberries on hand. Would diced strawberries work? Or just skip that altogether?
You can add diced strawberries!
Perfect! I used 1/2 cup sugar and the sweetness was the right amount for me. I was worried they would be a little heavy or overly hearty with 100% whole wheat flour, but they aren’t at all. So moist and delicious. (My toddler is so-so about all muffins right now, but he loved helping me make them, and I’m excited to eat them for my breakfast all week)
Great recipe! Not dense, not flat, just sweet enough. I also added 1/2 cup of chickpeas and 1 tablespoon of chocolate sun butter.
Went on a baking bender today. Since Both my muffin tins were in use , I ended up making this in a 9×13 pan. Baked at 350F for 22 mins. Came out perfect! Kids loved the “chocolate cake” they got to eat for lunch!
We make these once a week because we love them so much! They are a hit with baby, toddler, and teenager. Not too sweet, which I love! I use all-purpose flour and soy milk because that’s what we keep in the house, and the always turn out fine other than having to increase the cooking time by a few minutes.
Every recipe is always a hit for my toddler! This one is delicious although I feel it could have been sweeter for my taste buds. I used 1/2 cup of maple syrup and 1 cup of blueberries. I thought the batter was liquidy so I added a bit more flour to thicken. Will definitely make again with either more maple syrup, more blueberries or just try chocolate chips next time!
I made this for my kids. They love it. I love it! I used 1/4 cup sugar and stevia to taste. I always double this batch and keep it in the fridge. They are so yummy!
Just made it today with my LO. They loved it!
Made with over 1/4 cup sugar but under 1/2 cup.
Used sunflower oil instead of butter
Used half and half instead of milk because that’s what I had left
Baked in a mini muffin tray for 13 min
Leftover batter I put in 1 mini loaf pan that baked for an extra 3-4 min on top of the mini muffins.
“If using blueberries, expect the muffins to be super moist.” would using the toothpick test on the muffins still work or should I expect to see some batter on the toothpick?
You should not expect to see raw batter but you may see some blueberry
My kids favorite, only way they would eat zucchini! Whole wheat works great with this recipe. Muffins are intentionally on the small side for the kids so I up ingredients by 50% to make a regular muffin size I use the smaller grater holes which releases more water. I have also tried the larger holes for grating but I find it makes the batter is too watery but the recipe still works out either way. Amy, you are one of the few people who mentions pressing the water out of the zucchini and how much you should have for the recipe after this is done. Thanks!!!
My kids favorite, only way they would eat zucchini! Whole wheat works great with this recipe. Muffins are intentionally on the small side for the kids so I up ingredients by 50% to make a regular muffin size I use the smaller grater holes which releases more water than the larger holes, I find the batter is recipe still works out either way. Amy, you are one of the few people who mentions pressing the water out of the zucchini and how much you should have for the recipe after this is done. Thanks!!!
Followed recipe exactly and they are so yummy! Toddler and adult approved!
Hi! Cant wait to try to make these. Can I add greek yogurt to the recipe for more protein? If so how much should I add? Thank you
Who knew how little grated zucchini one zucchini makes 😳. So I grated up our carrots and also ran out of those so I finished the rest of the cup with applesauce. They’re great and everyone in the house loves them!
Toddler-approved! Made some mini muffins with what didn’t fit in my muffin tray and he devoured four after not eating his lunch. Felt good knowing he got some veggies in.
Is it okay to use bananas instead of eggs? 1 large banana instead of 2 large eggs?
I haven’t done that with this recipe but it might work okay.