Chocolate Chip Zucchini Muffins
These chocolate chip zucchini muffins are so moist and tender! They combine fresh zucchini with a hint of orange, cinnamon, and mini chocolate chips!
- Skill Level: Beginner
- Techniques Used: Muffin Mixing Method
This recipe stems from my Customizable Quick Bread Master Recipe. After plugging in some of my favorite flavors, I’ve stumbled upon the best combination! Fresh zucchini makes the muffins so tender and moist while the orange, cinnamon, and chocolate chips bring the most delicious, interesting flavor.
Why we love this recipe
- The flavors in these fluffy muffins are so interesting and delicious! The bright zucchini pairs well with hints of orange and cinnamon and then the chocolate really sets it apart.
- Muffins are one of the quickest and easiest ways to enjoy baked goods! The batter comes together quickly and they bake up in no time.
- Making muffins is one of the best ways to use up extra zucchini or squash you may have leftover- especially in the summertime when they’re readily available.
Classic Zucchini Muffins: swap the whole wheat flour with all-purpose flour, swap the orange juice and zest with lemon juice and zest, and omit the mini chocolate chips.
Spiced Apple Streusel Muffins: swap the zucchini for shredded apple, omit the mini chocolate chips, and top with a streusel topping before baking.
How to make Chocolate Chip Zucchini Muffins
Step 1: Prep the Zucchini
Start by shredding the zucchini with a box grater or food processor. There is no need to peel them- the color makes these muffins really beautiful! I like to do a combination of zucchini and yellow squash.
Take a few layers of paper towels and press out the excess moisture. This will prevent there being too much liquid in your muffins.
Step 2: Combine Wet Ingredients
In a large bowl, stir together all of the wet ingredients including the oil, milk, eggs, vanilla extract, orange juice, and orange zest. Fold in the grated zucchini until well combined.
Step 3: Combine Dry Ingredients
Add the flour, sugar, baking powder, salt, cinnamon, and nutmeg into the bowl and mix together with a spoon. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
Step 4: Add the Chocolate Chips
Add the mini chocolate chips to the bowl and stir until you no longer see any streaks of flour and then stop. Making sure you don’t stir too much is key to keeping your muffins very light and tender.
Step 5: Portion and Bake
Fill lined muffin cups with the batter. You can use store-bought paper liners or you can make your own liners using parchment paper. Top with a few more mini chocolate chips
Bake as directed until the tops are golden brown and it springs back slightly when you press on it. Let cool completely on a wire rack.
Can I use all-purpose flour instead of whole wheat flour?
Yes! You can swap the whole-wheat flour in this recipe for all-purpose white flour. The whole wheat flour gives these muffins a more earthy taste but will be equally as delicious with all-purpose flour.
Can I use other flavorings and vegetables?
Of course! This recipe stems from my Customizable Quick Bread Master Recipe. This guide includes ways to incorporate other flavors and gives ideas on the best flavor combinations.
Can I make mini muffins?
You can use this same batter to make mini muffins. Portion the batter into a mini muffin pan and bake for only 10-13 minutes.
Prep & Storage
How to prep ahead: Muffin batter can be made and stored in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.
How to store at room temperature: For best results and flavor, baked muffins can be stored at room temperature for up to 4 days in an airtight container.
How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Baked muffins can be frozen up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.
- 113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 2 cups shredded zucchini (swap for summer squash or a combination of both if desired)
- 2 tablespoons orange juice
- 1 tablespoon orange zest
- 240 grams (2 cups) whole wheat flour (swap for all-purpose flour if desired)
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 175 grams (1 cup) mini chocolate chips
- At least 30 minutes before baking, measure out the milk (85 grams, 6 tablespoons) and set it out with the eggs (2 large) to come to room temperature.
- Shred the zucchini and measure out 2 cups. Use a paper towel to soak up the moisture.
- Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
- Prep your muffin tins with muffin liners.
To Make the Muffins:
- In a large mixing bowl, lightly whisk together the oil (113 grams, ½ cup), eggs, vanilla extract (2 teaspoons), milk, orange juice (2 tablespoons), and orange zest (1 tablespoon) until well combined. Mix in the zucchini.
- In a separate mixing bowl, whisk together the flour (240 grams, 2 cups), sugar (200 grams, 1 cup), baking powder (10 grams, 1 tablespoon), salt (½ teaspoon), cinnamon (1 ½ teaspoons), and nutmeg (¼ teaspoon).
- Combine the wet and dry ingredients into one bowl. Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the bread will become tough.
- Gently fold the mini chocolate chips (175 grams, 1 cup) into the batter.
- Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
- Bake for 16-20 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
Gluten Free Variation: Swap the wheat flour for coconut flour or almond flour
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Amount Per Serving: Calories: 0