Chocolate Chip Zucchini Muffins

We’re quickly reaching the time of year when there is extra zucchini everywhere. Gardens are booming, and I decided it was time to cross my favorite-ever zucchini bread recipe with a batch of chocolate chip muffins. These zucchini chocolate chip muffins are packed with fresh shredded zucchini, cozy cinnamon spice, and a generous amount of melty chocolate. Sour cream adds plenty of moisture, but so does the zucchini. The muffins turn out soft, tender, and very flavorful.

These homemade zucchini muffins aren’t just an easy make-ahead breakfast; they can be enjoyed as a snack anytime. They’re moist, filled with chocolate, and freezer-friendly, so they’re a true grab-and-go treat for me! Be sure to let these muffins cool completely before you serve or store them.

If you’ve made my banana chocolate chip muffins before, you know I can’t resist adding chocolate chips to baked goods. Also try my carrot cake muffins, pumpkin chocolate chip muffins, and this incredible chocolate zucchini cake.

Ingredient Notes

Perfect chocolate chip zucchini muffins come down to a handful of key ingredients. Note the below, and see the recipe card for the complete list with exact measurements.

• Fresh Zucchini – You’ll want to grate it and press out the moisture using paper towels before beginning the recipe. See below.
• Vegetable Oil – You can also use canola oil or a similar substitute.
• Sour Cream – Greek yogurt is a good substitute.
• Flour – Spoon and level the flour, or use a kitchen scale for accurate measuring. If you scoop right from the bag, it packs down the flour, and you’ll end up with too much in the recipe.
• Cinnamon – Adding cinnamon gives these zucchini muffins all the cozy banana bread vibes. You could also use nutmeg or skip the cinnamon if you prefer.
• Chocolate Chips – These moist zucchini muffins turn out wonderful as-is, so technically, chocolate chips are optional. You can use dark, milk, or any type of chocolate you’d like.

Shredding the Zucchini for Baking

There’s no need to peel the zucchini for this recipe, but be sure to rinse it well before grating it. To prepare the zucchini for your muffins:

• Use a hand grater. Use the large holes on a hand grater to grate the zucchini into a bowl.
• Squeeze out the excess moisture. After grating, wring out the zucchini using paper towels to remove the excess moisture. This keeps the muffins from becoming soggy or gummy. Then, refluff the zucchini before you add it to the batter.
• Skin on or skin off? That’s totally up to you, and it doesn’t impact the flavor or texture either way. I always grate my zucchini with the skins on, unless they’re especially tough. The peels add nice flecks of green throughout the muffins. If you’re trying to hide them, feel free to peel them first.

How to Make Zucchini Chocolate Chip Muffins

These moist zucchini muffins are so easy to make. You’ll need just 15 minutes of hands-on prep.

• Prepare the zucchini. Follow the steps above to grate the fresh zucchini and squeeze out any excess moisture.
• Make the muffin batter. Next, beat the wet ingredients until well combined. Add the sugar and beat again. Combine the dry ingredients in a separate bowl, then add them to the wet ingredients until just combined. Lastly, fold in the zucchini and chocolate chips and finish mixing the batter by hand.
• Bake. Fill the lined wells of a muffin pan ¾ full. If desired, drop a few extra chocolate chips on top of each muffin. Bake these chocolate chip zucchini muffins at 375°F for 16-20 minutes, or until a toothpick inserted in the center of the muffins comes out clean. Cool for at least 30 minutes before serving.

How to Store

• Store airtight. These zucchini muffins can be stored at room temperature in an airtight container for up to 3 days. If your home is particularly hot or humid, you can also store them in the fridge. If you need to stack them in a container, I recommend putting parchment paper between layers.
• Freeze. Muffins freeze well! To avoid freeze burn, I wrap them individually in plastic wrap and aluminum foil, and then also place them in a freezer Ziploc bag. Allow the muffins to thaw on the counter before eating or, if you’re impatient, you can pop them in the microwave for 20 seconds to warm them through before eating.

More Muffin Recipes

• Banana Nut Muffins
• Lemon Poppy Seed Muffins
• Coffee Cake Muffins
• Easy Blueberry Muffins
• Pumpkin Muffins