Chocolate Chip Zucchini Muffins
These chocolate chip zucchini muffins are soft and chocolatey, with a perfect crunch from the walnuts and then topped off with even more chocolatey goodness!
Where did the recipe come from?
I received this recipe thanks to a friend. I had posted on Facebook asking for ideas on how to use up an abundance of garden zucchini, and she told me these muffins were a must try! She wasn’t wrong! After one bite, me and the family were hooked!
These chocolate chip zucchini muffins quickly became a favorite in our kitchen and they’re perfect for back to school snacks. The recipe includes walnuts for a lovely crunch, but you can easily swap them out for extra chocolate chips or leave them out all together if the school is nut free.
Why You’ll love this recipe
- Perfect for back to school snacks
- A great use for extra zucchini, you can also try this lemon zucchini bread recipe as well for more uses of it
- Great for a grab and go breakfast
- Quick and easy to make, which leads to a no fuss snack in no time at all
Recipe Ingredients
Lets talk ingredients! Here’s everything you’ll need to make a batch of these muffins.
- All Purpose Flour- I used un-bleached flour
- Baking Soda
- Ground Cinnamon
- Salt
- Granulated Sugar
- Egg
- Vegetable Oil
- Milk- I used whole milk
- Lemon Juice- Freshly squeezed or bottled lemon juice works
- Vanilla Extract- Pure tastes better but artificial works we well
- Zucchini- Shredded with the peel on
- Chocolate Chips- I used semi sweet chocolate chips, you can also use mini chocolate chips in this recipe
- Walnuts- Chopped, these are optional though as some schools are nut free and some people don’t like nuts
See recipe card for quantities.
How to make this recipe
Use these photos as a guide as you move along each step.
- Step 1: Pre-heat oven to 350 and line muffin tin with 12 muffin liners.
- Step 2: Whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- Step 3: In another bowl mix together the sugar and vegetable oil. Then mix in the egg, then the milk, lemon juice and lastly the vanilla.
- Step 4: Stir in the zucchini.
- Step 5: Sift the dry ingredients over the wet ingredients and mix until just combined.
- Step 6: Fold in the chocolate chips and the walnuts.
- Step 7: Divide evenly into the tins and top with additional chocolate chips if you’d like.
- Step 8: Bake for 25 minutes or until browned and a tooth pick comes out clean from the center. Cool in pan for 5 minutes then transfer to a wire rack to cool or enjoy warm.
Hint: If you have extra zucchini shred a cup into freezer bags for over the cold months, that way you can pull it out of the freezer, pop it in this recipe and enjoy zucchini muffins all winter!
Storage
Room temperature: Store in an airtight container for up to 4 days at room temperature.
Fridge: They will last up to 5 days in the fridge but they do go drier when stored there. I personally prefer storing them at room temperature for the best texture.
Freezing: Allow muffins to cool completely before freezing. They will last for up to 3 months in the freezer in freezer bags or in an airtight container. Allow them to thaw at room temperature.
Chocolate Chip Zucchini Muffins
Ingredients
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cups granulated sugar
- 1/2 cup vegetable oil
- 1 large egg
- 1/4 cup whole milk
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup zucchini, shredded with the peel left on
- 1/2 cup semi sweet chocolate chips
- 1/2 cup chopped walnuts, optional
- additional chocolate chips for topping, optional
Instructions
- Pre-heat oven to 350 and line a muffin tin with 12 liners. Set aside.
- Whisk together the flour, baking soda, cinnamon, and salt together. Set aside.
- In a large bowl mix together the sugar and vegetable oil.
- Mix in the egg.
- Mix in the milk, then the lemon juice and lastly the vanilla.
- Stir in the zucchini.
- Sift the dry ingredients over the wet ingredients and mix until just combined.
- Fold in the chocolate chips and the walnuts.
- Add evenly to the muffin tins and top with additional chocolate chips if you’d like.
- Bake for 25 minutes or until they are browned and a tooth pick comes out clean from the center.
- Cool in pan for 5 minutes before transferring them to a wire rack to cool, or enjoy warm.
Notes
FAQ
No, keep the peel on. The peel adds nice bits of colour to the muffins.
No, just shred the zucchini and add it to the measuring cup as is.
No, you can exclude them or you can double the amount of chocolate chips to make up for the missing walnuts.
Leave a comment below if you made this recipe, I’d love to hear feedback.
Related
Looking for other recipes like this? Try these:
