Chocolate Chip Zucchini Muffins are a great way to use all that summer zucchini for breakfast. These easy to make zucchini muffins are absolutely delicious.
The weather is nice & the stores & gardens are full of delicious produce. One thing I really love about this time of year is the abundance of zucchini. It really gives me an excuse to make these Chocolate Chip Zucchini Muffins.
My mother-in-law used to have neighbors that would load her up with zucchini every summer. When we would visit, she would have a whole bunch waiting for us to take home. I’m not a huge veggie lover, but I’m also not one to waste food. I had to find a way to put it all to good use. Fortunately, this recipe for chocolate-chocolate chip zucchini muffins was the perfect way to use it all up.
My mother-in-law had so many great recipes for using all that summer zucchini & this was one of them. I am so glad she not only passed down the recipe but also made sure we had plenty of zucchini so we could make these again & again. I’m telling you, this is the perfect way to start the day with a little healthy chocolate zucchini muffin.
zucchini chocolate chip muffins
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What is your favorite way to enjoy zucchini? Do you sautee it up with other veggies & have it with dinner? Or do you prefer it in a quick bread of muffin recipe like this one?
These became one of the kid’s favorite breakfast recipes when they were really little & now that they are young adults, they make them for themselves all the time.
Here are some commonly asked questions
Can I add other mix-ins to these muffins?
Yes- these are great with added walnuts or macadamia nuts. I also change up the chocolate chips & replace them with either white chocolate chips or peanut butter chips. So good.
What is the best way to store extra zucchini?
After running my zucchini through the food processor, I like to portion out the amount that I will need for these muffins into individual zip-top bags. Then I label with the date & stick them in the deep freezer so I don’t have to wait for summer to make these muffins. My family loves them all year long.
What is the easiest way to shred the zucchini?
I like to use my food processor. It makes prep time super fast. I can set aside a couple hours after I pick up a bounty of zucchini from our co-op or the market. I get all the zucchini shredded & ready to use – which saves me so much time when we need to make these muffins quick.
More Awesome Zucchini Recipes
- Zucchini Cupcakes with Cream Cheese Frosting
- Pumpkin Zucchini Muffins
- Peanut Butter Chocolate Zucchini Bread
- Easy Zucchini Bread
- Air Fryer Chocolate Zucchini Bread
- Double Chocolate Zucchini Loaf
- Squash Casserole Recipe
How do you store these chocolate zucchini muffins?
I find that the best way to store these muffins is to place them in an airtight container or zip-top bag & put them in the pantry at room temperature. Unless you live in a very humid or warm climate, these should be fine for 1-2 days being stored that way. However, they will keep for a couple more days if you store them in the refrigerator.
HOW DO YOU MAKE Chocolate Chip Zucchini Muffins?
- Preheat oven to 350 degrees.
- Line 18-20 muffin tin wells with cupcake papers.
- Combine eggs, oil, sugars & vanilla in mixer bowl – mix well.
- Add zucchini – stir.
- Add flour, cocoa, baking soda, baking powder & salt & mix on low & then beat on high about 20 seconds once all incorporated.
- Stir in chocolate chips.
- Spoon out batter into lined muffin tins about 3/4 full.
- Bake 25-30 minutes or until toothpick test is clean.
- Cool on wire rack.
- Store at room temperature in an airtight container.
Chocolate Chip Zucchini Muffins
What muffin pans do you recommend?
While I usually pull out my mom’s old pans that she used my whole life, my girls love to use these muffin tins when making this recipe. They like that they are non-stick, so they don’t always have to use a liner. Just a little extra spritz of oil & these are good to bake.
Do you recommend these as a gift for the neighbors?
This Chocolate Chip Zucchini Muffins makes a fabulous gifts for all your friends & neighbors. We like to pick up these food gift boxes for gift giving. This makes an excellent gift for the neighbors any time of year.
Everyone loves to receive a gift that means they don’t have to cook breakfast the next morning, right? Especially the day before a holiday. You could also gift them with the muffin pan, containers & make that part of the gift.
How do I make these without the liners?
So easy, just make sure to really coat your muffin tins with a spritz of oil or Baker’s Joy before adding your batter. Even if you are using non-stick pans, the batter will tend to stick a little if you don’t coat them with something.
Can I make these muffins sugar-free?
You know, I have not tried making these with a sugar substitute yet. I know there are plenty of 1:1 products that you could use to swap them out. I recommend trying Splenda because not only is it a one-for-one replacement, but it keeps it’s sweetness when exposed to high heat, making it suitable for baking.
Can these be made gluten-free?
I have not tried making these gluten-free. However, I have heard that there are certain gluten-free flours out there that do allow for a one-to-one replacement. You could give them a try & see how they turn out. If you do this, please come back here & let me know the results. I would love to hear about it.
How do you reheat these muffins?
Just pop these in the microwave for 10-15 seconds to reheat. If they have been stored in the refrigerator, you might need to microwave them for up to 30 seconds to make them warm again. I highly recommend reheating & adding a little butter before serving.
What muffin liners do you recommend?
I have to say, I have quite an addiction to buying cute little muffin & cupcake wrappers. There are so many to choose from & they are all so perfect for any occasion you can think of.
But when I want to make them for the family & in abundance I usually just use these wrappers. When I am giving these away as gifts, I really love these simple but elegant wrappers.
To make this recipe you will need…
- shredded zucchini
- eggs
- vegetable oil
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- cocoa powder
- baking powder
- baking soda
- salt
- chocolate chips
Products I love when making Chocolate Chip Zucchini Muffins…
These Chocolate Chip Zucchini Muffins are so easy and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made homemade zucchini muffins before, you might be a bit nervous – but you’re going to love the how easy this makes your mornings. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious breakfast recipe.
- mixer
- spatulas
- Baker’s Joy
- food processor
- these muffin tins
- Splenda
- gluten-free flours
- these simple but elegant wrappers
- semi-sweet chocolate chips
- vegetable oil
- all-purpose flour
- light brown sugar
- granulated sugar
- vanilla extract
- these wrappers
These little muffins really are so delicious.
Scroll to the bottom for the Printable Recipe
ZUCCHINI BREAD MUFFINS
If you love this homemade Chocolate Chip Zucchini Muffins recipe, you’re going to love these other breakfast recipes too. Please click each link below to find the easy, printable recipe!
Pressure Cooker Crustless Quiche
Air Fryer Chocolate Zucchini Bread
Best Zucchini Muffins
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Chocolate Zucchini Muffins
Ingredients
- 2 cups shredded zucchini
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1-1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line 18-20 muffin tin wells with cupcake papers.
- Combine eggs, oil, sugars & vanilla in a mixer bowl - mix well.
- Add zucchini - stir.
- Add flour, cocoa, baking soda, baking powder & salt - mix on low & then beat on high about 20 seconds once all incorporated.
- Stir in chocolate chips.
- Spoon out batter into lined muffin tins about 3/4 full.
- Bake 25-30 minutes or until toothpick test is clean.
- Cool on wire rack.
- Store at room temperature in an airtight container.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Anna @ Sunny Side Ups says
Mmmm…These muffins look delish! 🙂 Definitely a zucchini addict, and I’ve gotta try your recipe! Pinned!
Michelle@TheRibbonRetreat says
Yummy! I love zucchini and these muffins look amazing! Thanks for sharing! PINNED!