Chocolate Chip Zucchini Muffins | Renee's Kitchen Adventures

Tuesday, September 10, 2019

Chocolate Chip Zucchini Muffins

We're in the midst of zucchini season here in the Midwest. Gardens are overflowing with this versatile vegetable and easy zucchini recipes like this one are a welcome sight. These Chocolate Chip Zucchini Muffins are the perfect recipe for your garden fresh zucchini. These easy to make zucchini muffins are moist, dense, and full of chocolate chips and walnuts. They make a wonderful breakfast treat or afternoon snack.

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures in a bowl and a knife for spreading butter resting on a small bowl of butter

Are you up to your eyeballs in zucchini yet?

Believe it or not, no one has gifted me a giant zucchini yet this year! No matter, I can grab fresh, local zucchini at my grocery store to make all things zucchini!

I love to cook and bake with zucchini. You might remember last week when I shared a delicious, savory, Amish inspired recipe for Zucchini Casserole. So good, my husband is already requesting a recipe repeat.

I've used zucchini as a wholesome filler in these Chicken and Zucchini Enchiladas. I've used it raw to make Greek Style Zucchini Ribbon Salad. And, I've used it in sweet recipes like these Glazed Orange Zucchini Muffins.

But today, I'm focusing on this sweet recipe using zucchini. Chocolate Chip Zucchini Muffins is a wonderful sweet zucchini recipe. These easy-to-make, moist, dense muffins are too good not to make when your garden is overflowing with fresh zucchini.

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures in a bowl in the background with three muffins in the foreground on a white plate with a spreader for butter resting on the plate

I think most everyone has a favorite recipe tucked away somewhere for zucchini bread. While I do enjoy zucchini bread, I really like to make quick bread recipes like zucchini bread in muffin form. Muffins bake up faster and, by their design, are portion controlled.

This recipe takes my favorite zucchini bread recipe and transforms it into muffin form. I added mini chocolate chips and chopped walnuts to the batter to create the perfect Chocolate Chip Zucchini muffin. But, if you prefer to make bread over muffins, there's directions for that on the recipe card below too!

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures in a bowl in the background with one muffin in the foreground on a white plate with a spreader for butter resting on the plate

Can I freeze zucchini muffins?

Yes! You can freeze these muffins. They should keep for a few months in your freezer in an airtight container or bag. Defrost before eating them. 

Can I double the recipe for these muffins?

Yes! The recipe as written makes about 12 muffins, but you can easily double the recipe to make approximately 2 dozen muffins. 

Can I use this recipe to make Chocolate Chip Zucchini Bread?

Yes, you can use this recipe to make zucchini bread instead of zucchini muffins. Instructions for making bread are included in the recipe card below. Looking for something without chocolate? Give this classic zucchini bread recipe a try!

How to make Chocolate Chip Zucchini Muffins

Gather all the ingredients needed:

  • Flour
  • Sugar
  • baking soda
  • salt
  • cinnamon
  • buttermilk
  • egg
  • oil
  • vanilla extract
  • shredded zucchini
  • mini chocolate chips
  • chopped walnuts

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures overhead view of gathered ingredients to make muffins

Whisk together the dry ingredients. Whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and mix until JUST COMBINED. Don't over mix.

Notice below that the flour isn't completely incorporated into the wet ingredients and that's perfectly fine!

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures overhead view of dry ingredients combined with wet ingredients in a white bowl with a red spatula

Mix in the shredded zucchini. The zucchini will be quite wet, and will help loosen the batter once it's stirred in.

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures overhead view of dry ingredients combined with wet ingredients in a white bowl with a red spatula

Divide evenly between the prepared (grease or paper line) wells in a standard sized muffin tin. I like to sprinkle a few extra mini chocolate chips on top for good measure. This step is totally optional.

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures overhead view of batter in wells of muffin tin ready to bake

Bake as directed and enjoy!

Chocolate Chip Zucchini Muffins by Renee's Kitchen Adventures muffin cut open with butter on one half with bowl of muffins in the background

Can I use this recipe to make healthy zucchini muffins?

Yes you can. Use the following substitutions as a guideline:
  • Replace half or all of the all purpose flour in the recipe with whole wheat flour
  • Replace half of the oil in the recipe with unsweetened applesauce
  • Replace the granulated sugar in the recipe with a sugar substitute (like Swerve) that measures like sugar
  • Omit the mini chocolate chips

Chocolate Chip Zucchini Muffins, Zucchini Muffins
Yield: 12 servings

Chocolate Chip Zucchini Muffins

prep time: 10 Mcook time: 25 Mtotal time: 35 M
Moist, dense zucchini muffins full of chocolate chips and walnuts.


  • 1 1/2 cups all purpose flour
  • 3/4 cups granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 1 large egg
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk
  • 1 tsp. pure vanilla extract
  • 1 1/2 cups shredded fresh zucchini
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped walnuts


How to cook Chocolate Chip Zucchini Muffins

  1. Preheat oven to 350 degrees F. Line with paper liners or grease a 12 standard size muffin tin. Set aside. 
  2. In large bowl, whisk together the flour, sugar, baking soda, ground cinnamon, and salt. 
  3. In a 4 cup glass measuring cup, whisk together egg, oil, buttermilk, and vanilla. Pour into flour mixture and mix until it just starts to come together. (Visible flour is ok.  It will be dry at this point and doesn't need to be completely mixed. ) 
  4. Add in zucchini and mix to combine. The moisture from the zucchini will allow the dry ingredients to be completely incorporated into the wet ingredients.  Take care not to over mix. Over mixing will create a tough crumb. 
  5. Gently stir in chocolate chips and walnuts. 
  6. Divide batter equally between 12 prepared muffin wells. 
  7. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.  Let rest in muffin tin for 2 minutes, then remove to wire rack to cool completely. 


To make Chocolate Chip Zucchini Bread - mix as directed then pour batter into greased 9 inch loaf pan. Bake at 350 degrees for 55 to 60 minutes or until a toothpick inserted into center comes out cleanly.
Make the following substitutions for Healthy Chocolate Chip Zucchini Muffins - replace half the all purpose flour with whole wheat flour. Replace 1/4 cup oil with unsweetened applesauce. Replace the sugar with a sugar substitute that measures like sugar.
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Nutritional Information provided is an estimate.
Created using The Recipes Generator

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  1. Have made this recipe once. Light and fluffy muffins. very good recipe. Baking time was spot on. I used a larger muffin paper.

    1. Hello Heinz! Thank you so much for your review and I'm so happy you enjoyed the recipe!

  2. Hi, Do you squeeze out the water from the shredded zucchini first?

    1. No, I don't squeeze it out, but if you have excess water from the zucchini, you can drain some of it off if you like.

    2. I grate & freeze about 10 or 12 small freezer bags every fall. Then I thaw in a strainer over a bowl or measuring cup so that water is saved. When completely thawed, I still press out some moisture from strainer. Then when using the zucchini in the recipe, if I find it is too thick, I just add back some of the saved liquid - a Tablespoon at a time until mixed in and correct consistency

    3. Thanks for your comment about using frozen zucchini in this recipe. This is a great tip!

  3. Could I used frozen grated zucchini which has been thawed and drained?

    1. I've never used frozen zucchini. Not sure if it would contain too much liquid or if the texture would be right. I think I would advise to stick with fresh zucchini here. Thanks for your question though! It's a good one!

    2. I use frozen zucchini all the time. I just defrost, and strain out excess moisture.

    3. Thank you for your comment! Good to know!

  4. Hi Renee! Thank you for sharing your choc chip zuccini muffin recipe - it sounds delish!I am definitely making this tomorrow!

    1. Hi! Thanks for stopping by. I hope that you enjoyed this recipe!

  5. Do you need to peel zucchini before using in this recipe?

  6. I made these muffins today. I just had a warm one with a cup of coffee. It was delicious!! So moist and fluffy. Will definitely make these again. I left out the walnuts.

    1. Hi Marie! Thank you for your review and comments! I'm so happy you enjoyed this recipe.

  7. Can you use whole milk instead of buttermilk?

    1. Hi and thanks for your question. Yes, you can substitute whole milk for buttermilk, but you may not get the tender texture and rise buttermilk gives. Hope this helps.

    2. Add 1tsp. of vinegar to the 1/4 C. of milk this will be a substitute for buttermilk

  8. Can you use EVOO in place of veg. or canola oil?

    1. Hello! Thank you for your question. I haven't tried this recipe with EVOO, but if that's what you have on hand, I don't see why it wouldn't work. May change the flavor a bit. Hope this helps.

  9. These were very good! I used 1 cup all purpose flour and 1/2 cup white whole wheat flour. I used toasted pecans since that’s what I had on hand. I did use closer to 2 cups zucchini. I added 1 TBS of ground chia seed and 1/3 cup milk protein powder to make them a bit healthier. My kids liked them and so did our friends who got to taste them today.

    1. Love your additions. Thank you for your review and I'm so happy you enjoyed this recipe.

  10. Has anyone tried this using gluten free flour? I was just given 12 cups of shredded zucchini from my neighbor and want to try this recipe but need it to be gluten free. Thanks

    1. I've not made this recipe with gluten free flour, but I'd say go for a brand that measures cup for cup like all purpose flour for the best results.

  11. Just made these this morning and they are delicious!!!!

    1. Thank you for your review! Glad you enjoyed this recipe.

  12. This is one of the best chocolate, zucchini recipe I have tried. The finished product turned out to be awesome.

    1. I'm so happy this recipe post was helpful to you and you enjoyed it! Thank you so much for your candid review!

  13. I don’t have mini chocolate chips but I have the regular size. Will this work instead?

    1. Yes, you can substitute regular sized chips for the mini. You'll just end up with bigger chocolate bites than the more dispersed minis.

  14. I’m gonna be honest. These turned out terrible for us. I’m gonna have to try a second time.

    1. So sorry to hear this. This is the first negative review on this recipe. Everyone has had success.

  15. I made mini muffins (34 total) and they baked for about 11-13 minutes and they were PERFECT! My toddler LOVED them and so did I!

    1. Hello! Thanks so much for your review and I'm so very happy you enjoyed this recipe.

  16. Oh my goodness made a double batch last night... sooooo good 🤤 thank you for sharing the recipe.

    1. Thanks for your comment! So happy you enjoyed them.

  17. If I don’t have enough zucchini can I use carrots for part of it ?

    1. I have not tried that substitution myself, but I think it would work just fine.

  18. I made a double batch yesterday…and they are nearly gone! This recipe was moist and delicious! (The key is to not mix them too much!) Thanks for sharing!

    1. Hello! Thanks so much fo your review. You are right! Overmixing is a bad idea and will make quick bread/muffin recipes like this tough. So happy you enjoyed them!

  19. These turned out really tasty. 2 out of 3 kids loved them. I did mini muffins. 1 recipe made 40 muffins 13 minutes at 350 was the perfect cook time.

    1. Thank you so much for your review. I'm delighted you enjoyed this recipe.

  20. My zucchini was quite dry but they still turned out okay.


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