Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins have double the chocolate thanks to mini chocolate chips and cocoa powder! These soft, moist, and delicious zucchini muffins are the best way to use up zucchini. They bake up perfectly each time and are loaded with tons of fresh zucchini (but you would never even know it!).

Course Muffins

Cuisine American

Keyword chocolate chip zucchini muffins, chocolate zucchini muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 371kcal

Author Jessica - Together as Family

Equipment

Ingredients

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

Instructions

Heat oven to 350° F. Prepare a 12-cup muffin tin by lining with paper liners or you can spray each muffin cup well with cooking spray. Set aside.
* I recommend using parchment paper liners
In a large mixing bowl, whisk together the oil, eggs, sugar, brown sugar, and vanilla extract until combined.
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
Add in the shredded zucchini and mix gently with a wooden spoon or spatula.
1½ cups finely shredded zucchini
In a separate small bowl, whisk the flour, cocoa powder, baking powder, baking soda, and salt until combined well.
1½ cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Dump the dry ingredients into the wet ingredients and mix together with a wooden spoon or spatula, just until combined and no flour streaks remain in the batter.
Add in the bag of mini chocolate chips and stir until combined.
* 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".
1 bag (12 oz) miniature chocolate chips
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.
^{* Another way to test for doneness, is to gently press on the muffin and it should spring back.}
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! Or cool them to room temperature before eating.

Video

Notes

Zucchini Tips : I would suggest grating the zucchini really finely. I just use the fine/smaller side of my cheese grater and that works really well. The texture of the muffins is much better with smaller, finer shredded zucchini bits. If you prefer larger chunks of zucchini then shred the zucchini on the larger grates.

You can either peel the zucchini skin off or leave it on. I always peel the zucchini off when I make these muffins, but it's up to you.

No need to drain or dry the zucchini. You want some moisture from the shredded zucchini. If the zucchini is really wet, then take a paper towel and dab at it to remove some of the excess moisture. No need to completely drain it and wring it out.

Tip : I like to use a large cookie scoop to help evenly put the batter into the muffin wells. I have linked the one I use above in the recipe card.

Nutrition