These Chocolate Chip Zucchini Muffins are the perfect combination of decadent and wholesome. A generous portion of grated zucchini makes moist and tender muffins that taste great, use up your garden zucchini, and are a treat you can feel good about serving.
One of my favorite things about these muffins is they are a treat for everyone in your home. You can enjoy them just about any time of day!
For breakfast, warm them up and spread a dab of salted butter over the top. Warm muffins with melty chocolate chips are the perfect to compliment your morning cup of coffee or a tall glass of milk.
Sift a drift of powdered sugar over the top of the muffins and serve with a generous scoop of ice cream to turn these gorgeous, chocolatey muffins into a tempting dessert.
Whether you are savoring every bite or grabbing these muffins on the go, your family will ask for them over and over again.
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Ingredients
- Butter- Adds richness and moisture, giving the muffins a tender crumb and buttery flavor.
- Sugar- Sweetens the batter and helps create a slightly crisp top.
- Large Eggs- Provide structure and stability, preventing the muffins from collapsing.
- Milk- Adds moisture and lightens the texture of the crumb.
- Vanilla- Enhances the chocolate flavor and balances sweetness.
- All Purpose Flour-The backbone of the muffin, providing structure.
- Unsweetened Cocoa Powder- Creates that deep chocolate flavor. Sifting it ensures there are no lumps.
- Baking Soda & Baking Powder- Work together for a good rise, giving the muffins their soft, fluffy texture.
- Salt- Balances the sweetness and sharpens all the other flavors.
- Grated Zucchini- Adds moisture without making the batter too wet. This is the secret to tender, never-dry muffins.
- Semi-Sweet Chocolate Chips- Melty chocolate pockets throughout every bite.
How to Make Chocolate Chip Zucchini Muffins
Cream
Preheat the oven to 425° Fahrenheit
Use a hand mixer to cream butter and sugar together in a large mixing bowl.
Wet Ingredients
Preheat the oven to 425° Fahrenheit
Use a hand mixer to cream butter and sugar together in a large mixing bowl.
Dry Ingredients
Sift cocoa powder, AP flour, baking soda, baking powder, and salt. Then, mix dry ingredients into wet ingredients. Do not overmix. Stop once dry ingredients are barely incorporated.
Add Zucchini and Chocolate Chips
Grate zucchini on a box grated and gently pat dry.
Fold grated zucchini and chocolate chips into the batter and mix until evenly incorporated.
Fill, Rest, & Bake
Place cupcake liners into every other space in the muffin tins.
Fill the cupcake liners nearly to the top of the cup cake liner.
Let the batter rest for 15 minutes.
Bake at 425 ° for 5 minutes.
Turn down the oven temperature to 350° and bake for 12-14 minutes.
FAQs
Nope! The peel is very thin and disappears as it bakes. Plus, it adds extra nutrients and a little extra color to the muffins.
Totally okay. This is a thick batter, but it should still be scoopable. If it feels dry, double-check that your zucchini was not over-patted (you want it damp, not bone dry).
That quick burst of high heat helps the muffins rise tall and form a nice domed top before gently finishing at a lower temperature.
Diana's Tips for Success
Top Tip
Pat the zucchini dry. Too much water will make the muffins dense or gummy. A quick squeeze with paper towels does the trick.
- Don't skip the batter rest! This helps the flour fully hydrate and gives the muffins a better dome when they bake
- Only fill every other cup. Lining every other muffin space lets hot air circulate and gives each muffin room to rise tall.
- Watch the bake time. Ovens vary in consistent temperature. It is best to start checking for doneness at 12 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
Storage
Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.
Related Recipes
- Chopped Almond Banana Bread
- Potato and Zucchini Fritters
- Easy Breakfast Cookies
- Cardamom Pear Upside Down Cake
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📖 Recipe
Double Chocolate Zucchini Muffins
Equipment
- Hand mixer or stand mixer
- Flour sieve or sifter
- Box grater
- Mixing Bowls
- 2 Muffin Tins
- Cupcake liners
Ingredients
- ½ Cup Butter softened, (room temperature)
- 1 Cup Sugar
- 3 Eggs large
- ½ Cup Milk
- 1 Teaspoon Vanilla Extract
- 1 ½ Cups AP Flour
- 1 Cup Unsweetened Cocoa Powder
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1 Teaspoon Salt
- 1 ½ Cups Zucchini Grated patted dry
- 1 Cups Semi-sweet Chocolate Chips
Instructions
- Preheat the oven to 425° Fahrenheit
- Use a hand mixer to cream butter and sugar together in a large mixing bowl.
- Next, combine the creamed butter and sugar with eggs, milk, and vanilla. Mix on low speed until well combined.
- Sift cocoa powder, AP flour, baking soda, baking powder, and salt. Then, mix dry ingredients into wet ingredients. Do not overmix. Stop once dry ingredients are barely incorporated.
- Grate zucchini on a box grated and gently pat dry.
- Fold grated zucchini and chocolate chips into the batter and mix until evenly incorporated.
- Place cupcake liners into every other space in the muffin tins.
- Fill the cupcake liners nearly to the top of the cup cake liner.
- Let the batter rest for 15 minutes.
- Bake at 425 ° for 5 minutes.
- Turn down the oven temperature to 350° and bake for 12-14 minutes.
- Remove from the oven and let stand in the pan for 5 minutes. Then, remove them to a cooling rack and serve.
Notes
Diana's Tips for Success
- Don't skip the batter rest! This helps the flour fully hydrate and gives the muffins a better dome when they bake.
- Pat the zucchini dry. Too much water will make the muffins dense or gummy. A quick squeeze with paper towels does the trick.
- Only fill every other cup. Lining every other muffin space lets hot air circulate and gives each muffin room to rise tall.
- Watch the bake time. Ovens vary in consistent temperature. It is best to start checking for doneness at 12 minutes. A toothpick should come out with a few moist crumbs, not wet batter.
FAQS
Do I need to peel the zucchini?Nope! The peel is very thin and disappears as it bakes. Plus, it adds extra nutrients and a little extra color to the muffins. My batter looks really thick — is that okay?
Totally okay. This is a thick batter, but it should still be scoopable. If it feels dry, double-check that your zucchini was not over-patted (you want it damp, not bone dry). Why do I bake at 425°F first, then lower the oven?
That quick burst of high heat helps the muffins rise tall and form a nice domed top before gently finishing at a lower temperature.
Storage
Store in an airtight container at room temperature for 2-3 days, or freeze for up to 2 months.Nutrition
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Diana Reis says
My family loved this!