Chocolate Chip Zucchini Muffins

Whenever our garden explodes with zucchini, I see some at the grocery store or farmers market, or we’re just in the mood, we make these Chocolate Chip Zucchini Muffins. This is such a perfect recipe to add a veggie to a toddler breakfast or kids snack and is one of our very favorite zucchini recipes. These muffins for kids are super moist, super fluffy, and a great mix of nutrients and flavors. They have a full cup of zucchini, plus whole grains, proteins, and healthy fats. They’re great on their own or topped with cream cheese, peanut butter, or almond butter. You can make them with chocolate chips or blueberries too. My kids love them as much as I do! (You may also like Spinach Muffins, Healthy Zucchini Muffins, Banana Zucchini Muffins, and Chocolate Muffins.)

Ingredients You Need

To make this chocolate chip zucchini muffin recipe, you’ll need to have the following ingredients on hand and ready to go.

Whole wheat flour: This flour absorbs moisture well and has fiber and nutrients, so it’s a great option here. Cocoa powder: I usually use Hershey’s Special Dark for flavor that’s not bitter. Baking powder and baking soda: These help the muffins rise nicely. Zucchini: Any variety of green zucchini works here. Sugar: A modest amount of sugar adds sweetness. You can sub maple syrup or honey if you prefer. Milk: Dairy or nondairy milk works in this recipe. Eggs Melted butter: I use unsalted butter in my baking so I can control the salt. If you only have salted butter, just skip adding the salt in the recipe. Vanilla extract Chocolate chips or blueberries: You can choose to add one or the other, or add some of each.

TIP: I coat my muffin pan with nonstick classic Pam spray. There is not enough fat for these to come out cleanly from paper cupcake liners, so spray them lightly with nonstick spray if you want to use them.

Step by Step Instructions

Here’s a look at the simple process involved in making this chocolate chip zucchini muffin recipe so you know what to expect. Scroll down to the end of the post for the full information, including the amounts and the timing. TIP: You can make these Chocolate Chip Zucchini Muffins ahead of time and then store them in the fridge or freezer and serve them on busy mornings.

How to Store

Store fully cooled Chocolate Chip Zucchini Muffins in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.

Best Tips for Success

Serve Chocolate Chip Zucchini Muffins at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.) If using blueberries, expect the muffins to be super moist. Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan. Dairy-free: Use melted coconut oil in place of the butter and plain nondairy milk. Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat. Egg-free: Use a store bought egg subsitute or omit the eggs, increase the milk to 1 ½ cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture. If you have more zucchini, try Zucchini Fries, Zucchini Tots, and Baked Zucchini Fritters.

I’d love to hear your feedback on this recipe if you make it for your family, so please comment below to share!