Chocolate Chip Zucchini Muffins Recipe

I adore these chocolate chip zucchini muffins because they turn humble zucchini into a moist, flavorful treat. Blending semisweet chocolate chips and walnuts creates a textural surprise that balances sweet and savory perfectly. I’m always impressed by their unique twist on classic comfort, making them my go-to snack every time.

I’ve been experimenting in my kitchen lately and these chocolate chip zucchini muffins quickly became a new favorite. I mixed up 2 cups grated zucchini with 1/2 cup of vegetable oil, 2 large eggs, and 3/4 cup granulated sugar to create a delightfully moist batter.

I add 1 tsp vanilla extract to bring out the flavors even more. Then, I combine 1 1/2 cups all-purpose flour with 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt to keep the muffins light, and stir in 1 cup semisweet chocolate chips for those classic bursts of chocolaty goodness.

I sometimes toss in 1/2 cup chopped walnuts for an extra crunch if im feeling adventurous. Not only do these muffins taste great, but their balanced nutrition makes them a yummy low calorie treat thats perfect for a quick breakfast or snack.

Enjoy trying out this easy recipe in your own kitchen!

Why I Like this Recipe

I really love this recipe for so many reasons. First, i like that it’s super simple with everyday ingredients so i don’t have to hunt around for anything fancy. The clear instructions make it easy to follow even if i’m in a rush. Second, i enjoy how the grated zucchini adds a moist, almost sweet flavor to the muffins, which is kind of surprising along with the chocolate chips. Third, i appreciate that i can easily mix in walnuts when i’m in the mood for a crunch, or leave them out if i wanna keep it classic. Lastly, even if i make a few mistakes here or there the recipe still comes out delicious and that always makes my day.

Ingredients

• Zucchini: Provides fiber, hydration, vitamins and subtle flavor, making the muffins fresh and healthy.
• Vegetable oil: Adds moisture and richness.

  It helps with a tender crumb, although used sparingly.

• Eggs: Contributes protein and binds ingredients together making the muffins rise nicely.
• Sugar: Sweetens the batter creating a delightful flavor contrast with zucchini.
• Chocolate chips: Infuses rich chocolate flavor and pleasant sweetness in every bite.
• Walnuts (optional): Add crunch and healthy fats enhancing texture lightly.

Ingredient Quantities

• 2 cups grated zucchini (about 2 medium zucchinis, lightly packed)
• 1/2 cup vegetable oil
• 2 large eggs
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup semisweet chocolate chips
• Optional: 1/2 cup chopped walnuts

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, mix together the grated zucchini, vegetable oil, eggs, granulated sugar, and vanilla extract until smooth.

3. In another bowl, sift the all-purpose flour, salt, baking soda, and baking powder.

4. Slowly add the dry ingredients to the wet mixture, stirring until just combined; be careful not to overmix.

5. Fold in the semisweet chocolate chips and, if you’re using them, the chopped walnuts.

6. Scoop the batter evenly into the muffin cups, filling each about 2/3 full.

7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for 5 minutes then transfer them to a rack to cool completely.

9. Enjoy your delicious chocolate chip zucchini muffins while they’re still fresh!

Equipment Needed

1. Oven
2. Muffin tin (with paper liners or nonstick spray)
3. Large bowl
4. Medium bowl
5. Grater for zucchini
6. Measuring cups and spoons
7. Sifter or fine-mesh sieve
8. Whisk or mixing spoon
9. Rubber spatula
10. Toothpick (for testing doneness)
11. Cooling rack

FAQ

Chocolate Chip Zucchini Muffins Recipe Substitutions and Variations

• Vegetable Oil substitution: you can use melted butter or coconut oil in the same amount, which gives a richer flavor
• Eggs substitution: if you dont have eggs on hand, try using 1/4 cup unsweetened applesauce per egg for a similar binding effect
• Granulated Sugar substitution: you can also use brown sugar or coconut sugar as a 1 to 1 replacement, though it might make the muffins slightly moister
• Vanilla Extract substitution: if you’re out of extract, 1/2 teaspoon of vanilla bean paste can work just as well
• Walnuts substitution: if you dont like walnuts, chopped pecans are a great alternative or you can just leave them out altogether

Pro Tips

1. When you’re grating the zucchini, try squeezing out some extra liquid with a clean towel or paper towel. It helps keep the muffins from getting too soggy and makes for a better texture overall.

2. Be sure to mix the wet and dry ingredients just until they combine. Overmixing can make the muffins come out a bit dense and tough instead of nice and fluffy.

3. If you’re tossing in walnuts along with the chocolate chips, fold them in carefully at the very end so they don’t get mashed. This gives you crunchy bits in every bite while keeping the chips mostly intact.

4. Ovens can sometimes run a bit hot or cold, so start checking your muffins a couple minutes before the timer goes off. That way you’ll catch them at just the right moment and avoid overbaking.