Go Back
Zucchini-Chocolate Chip Muffins

Zucchini-Chocolate Chip Muffins

Light, moist, and sneakily indulgent—Zucchini-Chocolate Chip Muffins are the perfect way to satisfy your sweet tooth while sneaking in veggies. These easy-to-make muffins are packed with shredded zucchini, warm cinnamon, crunchy walnuts, and just the right amount of chocolate chips for a balanced bite every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert", "Brunch
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour standard base for structure
  • 0.75 cup white sugar just enough to sweeten without overpowering
  • 1 teaspoon baking soda helps the muffins rise beautifully
  • 1 teaspoon ground cinnamon adds warmth and depth
  • 0.5 teaspoon salt enhances flavor and balances sweetness
Wet Ingredients
  • 0.5 cup vegetable oil provides moisture and richness
  • 0.25 cup milk loosens the batter; can use almond or oat milk
  • 1 large egg lightly beaten, acts as a binder
  • 1 tablespoon lemon juice adds zing; apple cider vinegar can substitute
  • 1 teaspoon vanilla extract enhances overall flavor
Mix-Ins
  • 1 cup shredded zucchini fresh, unpeeled
  • 0.5 cup miniature semisweet chocolate chips distribute more evenly
  • 0.5 cup chopped walnuts optional, adds crunch

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners. Grease the top of the tin if needed.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined.
  3. In another bowl, whisk the oil, milk, egg, lemon juice, and vanilla until smooth and fully combined.
  4. Gradually pour the wet ingredients into the dry mixture, stirring gently until just moistened. Do not overmix.
  5. Fold in the shredded zucchini, chocolate chips, and walnuts using a spatula until evenly distributed.
  6. Spoon the batter into the muffin cups, filling each about 2/3 full. Use an ice cream scoop for even portions.
  7. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
  8. Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely. Serve warm if desired.

Notes

Don’t peel the zucchini—green flecks add texture and fiber. No walnuts? Try pecans or sunflower seeds. To make these healthier, use half whole wheat flour and reduce sugar slightly. For dairy-free, substitute with almond or oat milk. Apple cider vinegar can replace lemon juice.