Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Filled with zucchini, warm spices, and plenty of rich chocolate chips. These Chocolate Chip Zucchini Muffins are great for breakfast or snacking. They also freeze and reheat well too!



As we near the end-of-the-summer season, I look for any opportunity to use fresh veggies before they’re no longer available.

One of my favorites is summer squash. It’s a versatile vegetable that can be used in sweet or savory recipes. Like these Chocolate Chip Zucchini Muffins. Zucchini adds a great texture and moistness to baked goods, so each bite is fluffy and delicious.

Another great thing about zucchini is its mild flavor, so if you’re skeptical about veggies in a chocolate chip muffin, I assure you, you won’t even know it’s in there!



Ingredients For Chocolate Chip Zucchini Muffins:

  • Flour-I use white wheat flour for this recipe because it adds some heartiness, but you could also use all-purpose flour.
  • Sugar– Granulated sugar or your favorite sugar substitute (makes sure it’s a 1:1 ratio). My favorite zero calorie sugar blend is Monk fruit. It doesn’t have a bitter aftertaste.
  • Baking soda– Gives the muffins a light and fluffy texture.
  • Spices and seasonings- Cinnamon, nutmeg and salt.
  • Egg- This recipe only calls for 1 egg.
  • Butter- I use melted, cooled butter. I love the flavor butter adds to these muffins, but you could use vegetable or avocado oil.
  • Apple sauce (no-sugar-added)- Using applesauce in muffins and breads helps keep the baked goods moist, plus, it reduces some of the calories and fat.
  • Low-fat milk- 1 % cows milk is what I use but almond or oat milk also work great.
  • Lemon juice- Adding a touch of lemon juice to muffins can help in the rising process while it’s baking.
  • Vanilla extract- Adds depth of flavor and a warm vanilla taste.
  • Zucchini- Shredded green or yellow zucchini can be used in this recipe. No need to squeeze out the moisture from the zucchini.
  • Mini chocolate chips- I prefer the mini chips for muffins so each bite has a touch of chocolate flavor.

Additional add-ins:

  • Nuts- Add in a 1/2 cup chopped walnuts, pecans, or hazelnuts.
  • Seeds- Toss in 1/4 cup sunflower seeds or flaxseeds.
  • Dried fruit- Use 1/2 cup regular or golden raisins for extra sweetness and texture.


How To Make Chocolate Chip Zucchini Muffins:

  1. Preheat oven to 350℉ and prepare a 12 cup muffin pan with baking liners or non-stick cooking spray.
  2. Using a whisk, combine flour, baking soda, sugar, spices, and salt, in a medium size mixing bowl.
  3. In a second mixing bowl whisk egg until light and fluffy. Then add melted, cooled butter, applesauce, milk, lemon juice, and vanilla extract. Whisk until well combined.
  4. Add wet ingredients to the dry and stir gently until just combined. You’ll still see a few bits of flour, that’s okay.
  5. Fold in 1/4 cup of mini chocolate chips and nuts or dried fruit, if using, until combined and you no longer see flour. Be careful not to overmix as the muffins will be tough.
  6. Fill prepared muffin cups with batter, about 2/3 of the way full. Depending on the size of your muffin pan, you will get between 10-12 muffins. Sprinkle with extra mini chocolate chips is desired.
  7. Bake in preheated oven for 20-25 minutes. Mine are perfect at 22 minutes.
  8. Let cool for 2-3 minutes in muffin pan before transferring to a cooling rack.

How Long Do Chocolate Chip Zucchini Muffins Last?

  • Room temperature – 2-3 days in a sealed airtight container.
  • Refrigerator – 1 week in a sealed airtight container.
  • Freezer – Make sure muffins are cooled completely before storing in freezer. Wrap in foil or freezer wrap, or place in freezer bags. Store for up to 3 months. Thaw on counter for 30 minutes or place in microwave for 60 seconds.


Other Muffins You Might Enjoy:

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Let’s eat!🤍

Chocolate Chip Zucchini Muffins

Filled with zucchini, warm spices, and plenty of rich chocolate chips. These Chocolate Chip Zucchini Muffins are great for breakfast or snacking. They also freeze and reheat well too!
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Cooling 5 mins
Total Time 45 mins
Course Breakfast, Snacks
Cuisine American
Servings 12 muffins
Calories 140 kcal

Equipment

  • 1 12 cup muffin pan

Ingredients
  

  • 1 1/2 cups white wheat flour or all-purpose
  • 3/4 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1/2 tsp salt
  • 1 egg, beaten
  • 1/4 cup melted butter, cooled
  • 1/4 cup no-sugar added applesauce
  • 1/4 cup low-fat milk
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini no need squeeze out moisture
  • 1/4 cup plus 2 tbsp mini semi-sweet chocolate chips, divided

Additional Add-ins

  • 1/2 cup chopped walnuts, pecans or hazelnuts
  • 1/4 cup sunflower or flaxseeds
  • 1/2 cup regular or golden raisins.

Instructions
 

Preheat oven to 350°F and prepare 12 cup muffin pan with liners or non-stick cooking spray

  • Combine flour, sugar, baking soda, spices and salt in medium size mixing bowl.
  • In second bowl, whisk egg until light and fluffy. Add cooled, melted butter, applesauce, milk, lemon juice, vanilla extract and shredded zucchini. Combine well.
  • Add wet ingredients to dry. Stir gently until just combined. Fold in 1/4 cup mini chocolate chips. Be careful not to overmix.
  • Using a large spoon or ice cream scoop, fill muffins cups 2/3 full with the batter. Sprinkle the tops with the additional 2 tablespoons of mini chocolate chips.
  • Bake for 20-25 minutes or until muffins are golden and toothpick inserted in center comes out clean. Start checking at 20 minutes. Allow to cool in pan for 2-3 minutes before transferring to a cooling rack.

Notes

Tips:
How long to Chocolate Chip Zucchini Muffins last?
  • Room temperature – 2-3 days in a sealed airtight container.
  • Refrigerator – 1 week in a sealed airtight container.
  • Freezer – Make sure muffins are cooled completely before storing in freezer. Wrap in foil or freezer wrap, or place in freezer bags. Store for up to 3 months. Thaw on counter for 30 minutes or place in microwave for 60 seconds.
 
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.
 
Nutrition Facts
Serving size: 1 muffin
Servings: 12
Amount per serving  
Calories 140
% Daily Value*
Total Fat 6.3g 8%
Saturated Fat 3.8g 19%
Cholesterol 24mg 8%
Sodium 36mg 2%
Total Carbohydrate 21.5g 8%
Dietary Fiber 1.1g 4%
Total Sugars 17.7g  
Protein 1.3g  
Vitamin D 7mcg 33%
Calcium 11mg 1%
Iron 0mg 2%
Potassium 58mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Recipe analyzed by 
Keyword Applesauce, Baking soda, Butter, Eggs, granulated sugar, Lemon juice, Mini chocolate chips, vanilla extract, White Wheat flour, Zucchini

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