Zucchini Chocolate Chip Muffins are the perfect blend of wholesome and indulgent, offering a delightful surprise in every bite. The moist, tender crumb, thanks to grated zucchini, pairs beautifully with the rich, melty chocolate chips for a treat that feels both nourishing and decadent. Ready in just 45 minutes, these muffins are a quick way to satisfy your sweet tooth while sneaking in a serving of veggies.

Warm from the oven, these muffins boast a golden exterior with a soft, fluffy interior that’s bursting with chocolatey goodness. The subtle sweetness and hint of earthiness from the zucchini create a balanced flavor that’s hard to resist. Whether for breakfast or a snack, they’re a crowd-pleaser that’s as easy to make as they are delicious.

What You’ll Need for Zucchini Chocolate Chip Muffins

1½ cups (7½ oz/213 g) all-purpose flour
⅔ cup (5 oz/142 g) granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup (4 fl oz/120 ml) vegetable oil (or substitute with melted coconut oil)
⅓ cup (2½ fl oz/71 ml) buttermilk, at room temperature (or make your own by adding 1 teaspoon lemon juice or vinegar to milk and letting it sit for 5 minutes)
1 teaspoon vanilla extract
1 large egg, at room temperature
½ cup (3 oz/85 g) milk chocolate chips (or use dark chocolate chips for a richer flavor)
1 cup (5 oz/142 g) finely grated zucchini (make sure to squeeze out excess liquid before measuring)

How to Make Zucchini Chocolate Chip Muffins

Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
In another medium bowl, whisk the oil, buttermilk, vanilla extract, and egg until well combined.
Stir the wet ingredients into the dry ingredients until just combined. A few lumps are okay—don’t overmix!
Fold in the chocolate chips, followed by the grated zucchini, until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
Bake for 20 to 25 minutes, or until the tops are golden brown and a skewer inserted into the center comes out clean.
Let cool in the tin for 10 minutes, then transfer the muffins to a wire rack to cool completely.
Enjoy! Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 4 weeks.

Storage and Reheating Tips

These zucchini chocolate chip muffins stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 4 weeks. To reheat, pop a frozen muffin in the microwave for 20-30 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes.

Recipe Variations to Try

Switch things up by using dark chocolate chips or white chocolate chips instead of milk chocolate. For a nutty twist, fold in ½ cup of chopped walnuts or pecans. If you’re feeling adventurous, add a pinch of nutmeg or a tablespoon of cocoa powder to the dry ingredients for a deeper flavor.

Time-Saving Hacks

Grate the zucchini ahead of time and store it in the fridge, squeezing out the excess liquid just before using. If you don’t have buttermilk, make a quick substitute by mixing ⅓ cup of milk with 1 teaspoon of lemon juice or vinegar and letting it sit for 5 minutes.

Equipment Guidance

A 12-cup muffin tin and paper liners are essential for this recipe. If you don’t have liners, lightly grease the tin with cooking spray or butter. A box grater works well for finely grating the zucchini, and a skewer or toothpick is perfect for testing doneness.

Common Questions Answered

Can I use whole wheat flour? Yes, but replace only half of the all-purpose flour to keep the muffins tender. Can I skip the zucchini? While it adds moisture, you can substitute it with grated carrot or apple. Don’t forget to squeeze out the excess liquid for the best texture!