Soft and fluffy zucchini chocolate chip muffins packed with shredded zucchini, chocolate chips, walnuts, cinnamon, and vanilla.
Okay, real talk. There was a summer—not too long ago—when I lost control of my garden. I mean, one second I was marveling at how green everything was, and the next thing I knew… I was knee-deep in zucchini. They were everywhere. Like some kind of veggie invasion. You too? Please tell me I’m not the only one who’s had a rogue zucchini plant take over.
Anyway, after pawning a few off on neighbors (and maybe even strangers), I figured it was time to get creative. I remembered my grandma used to make these zucchini muffins when I was a kid. They were simple—maybe too simple—but they had this warmth to them, you know? So, I thought, why not give her old recipe a little glow-up? Enter: chocolate chips. And walnuts. And a dash more cinnamon because… I was feeling it. The result? These moist, chocolatey, nutty beauties that my family devoured in less than a day.
Why You’ll Love This Zucchini Chocolate Chip Muffins Recipe?
First off, these muffins are sneaky. They’ve got zucchini, but you’d never know it. (My six-year-old still doesn’t, and I’m not telling him anytime soon.) They’re soft, moist, and just the right amount of sweet, with melty chocolate in every bite. That bit of crunch from the walnuts? Chef’s kiss.
And guess what? You don’t need fancy equipment. A couple of bowls, a whisk, and you’re in business. They freeze like a dream, so you can stash a batch away for those mornings when you need something homemade but can’t be bothered to actually make something. We’ve all been there.
Ingredient Notes:
Let me give you the lowdown, because I’ve made these a lot.
- All-Purpose Flour: Good ol’ reliable. You can swap in a gluten-free blend if that’s your thing (details below).
- White Sugar: Straightforward and does the job. If you want to sub in brown sugar for a little molasses vibe, go for it!
- Baking Soda: Helps them rise and get fluffy. Don’t skip it.
- Ground Cinnamon: Adds warmth. You could go wild and add nutmeg too if you’re feeling fancy.
- Salt: Don’t forget it! It makes all the flavors pop.
- Vegetable Oil: Keeps things moist. Melted butter works, but I like oil for a lighter crumb.
- Milk: Any kind works. I’ve tried almond milk and oat milk—both are solid.
- Egg: Holds it all together. Room temp is best, but I won’t judge if you pull it straight from the fridge.
- Lemon Juice: Brightens things up. It’s subtle but makes a difference.
- Vanilla Extract: I mean, can you even call it baking if there’s no vanilla?
- Zucchini: Shredded and not peeled. Trust me. The peel melts right in and gives you all the good stuff.
- Mini Chocolate Chips: I love the minis because they spread out better. But hey, regular chips work too.
- Walnuts: Toast ‘em if you’ve got the time—it makes a difference.
How To Make Zucchini Chocolate Chip Muffins?
Step 1: Preheat and Prep.
Fire up that oven to 350°F. Grab a 12-cup muffin tin and either grease it or line it with cute cupcake liners. I go for liners because washing muffin tins is not my idea of a good time.
Step 2: Mix Your Dry Ingredients.
In a big bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Take a second to breathe in that cinnamon—it’s a whole vibe.
Step 3: Whisk the Wet Stuff.
In another bowl (smaller works), whisk up the oil, milk, egg, lemon juice, and vanilla. It’ll smell amazing already.
Step 4: Combine.
Pour the wet mixture into the dry. Stir until just combined—don’t overdo it. Lumps are cool. Overmixing is not.
Step 5: Fold in the Fun.
Gently fold in your shredded zucchini, chocolate chips, and walnuts. Your batter should look chunky and glorious.
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Step 6: Fill ‘Em Up.
Spoon the batter into the muffin cups about 2/3 full. Don’t go rogue and overfill—trust me, they’ll overflow like lava.
Step 7: Bake.
Pop them in for 20-25 minutes. You’ll know they’re done when they spring back if you give them a gentle poke.
Step 8: Cool (Kinda).
Let them cool for a bit in the pan before moving them to a rack. Or… eat one hot. No judgment.
Storage Options:
These muffins are champs at room temp for about 3 days. If you stash them in an airtight container, they’ll stay soft and lovely. Pop them in the fridge, and you’ve got a week. Freeze them (I wrap them individually), and they’re good for a couple of months. Reheat in the microwave for 20-ish seconds and they’re practically fresh-baked.
Variations and Substitutions:
Here’s where you can play around:
- Gluten-Free? Use a 1:1 gluten-free flour blend. I like Bob’s Red Mill.
- No Dairy? Sub in non-dairy milk and dairy-free chocolate chips.
- Nut-Free? Leave out the walnuts or swap in seeds like pumpkin or sunflower.
- Add-ins: Try shredded carrots, dried cranberries, or even a handful of oats.
- Spices: Add a pinch of nutmeg or ginger for a little extra warmth.
What to Serve with Zucchini Chocolate Chip Muffins?
- Coffee: Because muffins + coffee = soulmates.
- Greek Yogurt: For a breakfast situation that feels virtuous.
- Fruit Salad: Bright and fresh alongside these sweet muffins.
Frequently Asked Questions:
Do I need to peel the zucchini?
Nope. Save yourself the time. The peel blends right in and adds color (and nutrients).
Can I freeze these?
Absolutely. Wrap them individually, pop them in a zip-top bag, and freeze for up to 2 months.
Can I make these without chocolate chips?
Sure, but why would you? (Kidding… kind of.) They’re still delicious without.
That’s the scoop! If you bake these Zucchini Chocolate Chip Muffins, tell me how it goes. Share a pic. Make a batch for your neighbor. Or just eat them all yourself—I won’t tell.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Zucchini Chocolate Chip Muffins Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- ¼ cup milk
- 1 large egg lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts
Instructions
Prepare the Oven and Muffin Tin
- Preheat the oven to 350°F (175°C). Grease a 12-cup standard muffin tin or line each cup with paper liners.
Combine Dry Ingredients
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until thoroughly blended.
Mix Wet Ingredients
- In a separate medium bowl, whisk together the vegetable oil, milk, lightly beaten egg, lemon juice, and vanilla extract until the mixture is smooth.
Incorporate Wet and Dry Mixtures
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Take care not to overmix, as this can result in dense muffins.
Fold in Zucchini, Chocolate Chips, and Walnuts
- Carefully fold the shredded zucchini, miniature semisweet chocolate chips, and chopped walnuts into the batter, ensuring even distribution.
Fill the Muffin Cups
- Spoon the batter evenly into the prepared muffin cups, filling each approximately two-thirds full.
Bake the Muffins
- Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back lightly when pressed and a toothpick inserted into the center comes out clean.
Cool and Serve
- Allow the muffins to cool in the tin for approximately 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
