Zucchini might be a vegetable, but it’s one of the best-kept secrets in baking — it adds incredible moisture to desserts without adding any noticeable flavor. In this post, we’re sharing a detailed recipe for chocolate chip zucchini muffins, a soft, portable treat that’s great for breakfast or snacking, along with a roundup of other sweet ways to use up extra zucchini.
Why Chocolate Chip Zucchini Muffins Are a Great Zucchini Dessert
These muffins are soft, lightly spiced, and studded with melty chocolate chips, with grated zucchini keeping every bite moist. They’re a perfect way to use up a small amount of zucchini, come together quickly, and are easy to grab on the way out the door.
Ingredients
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips, plus extra for topping
Equipment
- A box grater
- A 12-cup muffin tin
- Muffin liners (optional)
- Two mixing bowls
- A whisk and spatula
Instructions
Step 1: Prep the zucchini
Wash and trim the zucchini, then grate it using the large holes of a box grater. Place the grated zucchini on a clean kitchen towel or between paper towels and squeeze out as much liquid as possible.
Step 2: Preheat the oven and prep the pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners, or grease it well.
Step 3: Mix the dry ingredients
In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Step 4: Mix the wet ingredients
In a separate bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until smooth. Fold in the squeezed, grated zucchini.
Step 5: Combine
Add the dry ingredients to the wet ingredients, folding gently with a spatula just until no streaks of flour remain. Fold in the chocolate chips.
Step 6: Fill and top
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top of each.
Step 7: Bake
Bake for 18-22 minutes, until the muffins are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs (checking in a spot without melted chocolate).
Step 8: Cool
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely, or enjoy slightly warm.
Tips for the Best Zucchini Muffins
- Squeeze the zucchini thoroughly to avoid dense or soggy muffins.
- Don’t overmix the batter — stir just until the flour disappears for the fluffiest texture.
- Toss the chocolate chips in a little flour before folding them in if you want to help prevent them from sinking.
- Make them dairy-free — this recipe is naturally dairy-free as written, so just double check your chocolate chips if that’s a concern.
Storage
Store muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. They freeze well for up to 3 months — thaw at room temperature or warm briefly in the microwave.
More Zucchini Desserts to Try
Zucchini works beautifully in all kinds of baked goods. Here are a few more sweet zucchini recipes worth trying:
- Zucchini bread — the classic, moist quick bread loaf, lightly spiced with cinnamon and nutmeg.
- Zucchini brownies — extra-fudgy chocolate brownies made moist with grated zucchini.
- Zucchini cake with cream cheese frosting — a spiced layer cake similar to carrot cake, topped with rich cream cheese frosting.
- Chocolate zucchini bread — a rich, chocolatey loaf that’s part treat, part quick bread.
- Zucchini cookies — soft, oat-filled cookies with warm spices and a cake-like texture.
Final Thoughts
Chocolate chip zucchini muffins are a simple, portable way to use up extra zucchini while getting a soft, chocolatey treat perfect for breakfast or snacking. Once you’ve tried these, the other zucchini desserts above are worth exploring too — this vegetable is far more versatile in baking than most people expect.
