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Chocolate Chip Zucchini Muffins are the best way to use up fresh zucchini! Soft, super moist, and full of rich chocolate flavor thanks to mini chocolate chips and cocoa powder. These chocolate zucchini muffins bake up perfectly each time and they have almost 2 cups of shredded zucchini inside.
For another delicious zucchini recipe be sure and also make my Lemon Zucchini Bread recipe.
Chocolate Chip Zucchini Muffins Recipe
Muffins are one of my favorite things to make in the kitchen. Besides these amazing chocolate zucchini muffins, my family also loves these cinnamon banana bread muffins and these chocolate chip banana muffins too.
I have never had a batch of these chocolate chip zucchini muffins turn out bad. I love tried & true recipes that you can count on!
And trust me when I say that kids won’t even care that there is almost 2 cups of shredded zucchini in these muffins.
Here is the list of ingredients that you will need to make these muffins. I also share some tips that will hopefully make it easy for you to replicate this recipe in your own kitchen.
- Canola Oil or Vegetable Oil – Either one will work, however, I always use canola oil when a baking recipe calls for oil.
- Large Eggs
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extract – For the best, authentic flavor, use pure vanilla extract and not imitation.
- Shredded Zucchini – Shred the zucchini, using a cheese grater, on the fine side of the grater. It’s best to finely shred the zucchini rather than shred it into larger and thicker chunks. It hides better when it’s finely shredded.
- All-Purpose Flour – This can easily be substituted with a 1:1 gluten-free flour mix if wanted.
- Unsweetened Cocoa Powder
- Baking Powder
- Baking Soda
- Salt – I use table salt but sea salt is another good option.
- Miniature Chocolate Chips – One entire bag is what you need! I love the small bits of chocolate through every bite of these muffins, which is why using the mini chocolate chips is preferred.
How To Make Chocolate Chip Zucchini Muffins
Using shredded zucchini in baked goods is one of the best ways to add tons of moisture and richness without all the calories and fat. And, you really can’t tell that these muffins are loaded with zucchini. Learn how to make this recipe below with the easy steps. Be sure and go to the bottom of the page for the full recipe card with ingredients and detailed instructions with tips.
- Preperation : Preheat oven to 350 degrees F. Prepare a 12-cup muffin pan by lining each with cupcake/muffin liners.
- Wet Ingredients : Mix up a simple ‘wet ingredients’ mixture which is canola oil, sugar, brown sugar, egg, and vanilla extract. Add the shredded zucchini and stir gently to combine.
- Dry Ingredients : In a separate bowl, whisk the ‘dry ingredients’ together. All-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Combine : Dump the dry ingredients into the wet and gently stir together until combined.
- Chocolate Chips : Add the bag of miniature chocolate chips and stir.
- Bake : Evenly divide the batter between the 12 muffin cups. Each muffin cup should be about 3/4 of the way full. You may have to make more than 12 muffins, depending on the size of the muffin wells in your pan. Bake and enjoy!
Tips For Success
- Zucchini Tips : If the zucchini is really ‘juicy’ after shredding, go ahead and take a paper towel and just blot it dry to remove any excess liquid before adding it into the muffin batter. Zucchini is supposed to provide moisture so you want it wet, but you don’t want it dripping wet and creating a pool of zucchini juice. Also, make sure that you use the finer/smaller side of the cheeses grater to shred the zucchini. These muffins are much better when the zucchini is shredded very finely. It hides better and the texture seems better too.
- Muffin Cups : You will fill up the muffin cups almost to the very top. These muffins bake up perfectly round and puffy. All muffin wells, in the muffin/cupcakes pans, seem to be different sizes. If needed, bake up a few additional muffins if you have extra batter. I have linked the pan that I use down below in the recipe card, and I get 12 muffins from it. You don’t want to overfill them, but they should be filled to right before the full.
- Chocolate Chips : For a pretty muffin save about 1/4 cup or more of the miniature chocolate chips to sprinkle on top of the muffins before baking. The mini chocolate chips are recommended in this recipe because you get lots of chocolate bits throughout the entire muffin.
- Use Muffin Liners : This helps prevent the edges and sides of the muffin from getting too browned while baking. I also think it helps cook the muffins more evenly when you have that barrier between the pan and muffin batter. I have linked the liners that I love down below in the recipe card.
Chocolate Chip Zucchini Muffins FAQ’s
- How to Store Leftover Muffins
- Store any leftover muffins, inside an air-tight container or large Ziploc bag, on the counter at room temperature.
- If you prefer cold muffins then they can also be stored in the fridge.
- Leftover will stay good for 3-4 days.
- Can I Freeze Muffins?
- Yes, you can! Prepare the muffin batter and bake as directed. Once they’re cooled to room temperature, wrap each muffin in plastic wrap or tin foil, and place the wrapped muffins inside a gallon sized, Ziploc freezer safe bag.
- Freeze for up to 2 months.
- How To Make These Healthier
- You can use applesauce instead of oil to reduce calories and fat in this recipe. I have never done this myself, but I know using applesauce is a great sub for oil.
- If you’re unsure, try just using half applesauce + half oil and see how you like it.
More Muffin Recipes You’ll Love
- One Bowl Applesauce Muffins
- Cinnamon Roll Muffins
- Blueberry Muffins
- Cinnamon Sugar Donut Muffins
- Mini Chocolate Chip Muffins
- Banana Zucchini Muffins
Chocolate Chip Zucchini Muffins
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
- Heat oven to 350° F and place cupcake liners in a 12-cup cupcake/muffin pan. Or you can spray it well with cooking spray.* I recommend using liners
- Add the oil, eggs, sugar, brown sugar, and vanilla extract into a large mixing bowl. Mix well with a whisk until combined.
- Add in shredded zucchini and mix gently with a wooden spoon or spatula.
- In a separate bowl, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix together with a whisk to break up any clumps.
- Dump dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula.
- Add in the bag of mini chocolate chips and stir to combine. * If wanted, reserve some mini chocolate chips to sprinkle on top of the muffins before baking. This is not necessary, it just makes them "pretty".
- Divide muffin batter evenly between the 12 muffin liners. Each will be almost filled to the top. * If you reserved some mini chocolate chips for the tops, go ahead and sprinkle those on before baking.
- Cook for 20-25 minutes or until the tops are rounded & puffy, and a toothpick inserted into the center comes out clean.
- Let cool in the muffin pan for about 10 minutes and then remove the muffins to a cooling rack. I love eating one of these warm!