Zucchini Muffins with Chocolate Chips

What You’ll Need To Make Zucchini Muffins

• All-purpose flour: Gives the muffins their structure. For best results, measure using the scoop-and-level method (scoop it into your measuring cup with a spoon and level it off with a knife)—too much flour is the #1 reason muffins turn out dense.
• Baking soda & baking powder: Working together, these give the muffins their lift and light texture. Curious why recipes often call for both? Here’s the difference between baking soda vs. baking powder.
• Salt: Just a touch, to balance the sweetness and round out the flavor.
• Cinnamon & nutmeg: These warm spices are what make zucchini muffins taste like zucchini muffins—don’t skip the nutmeg, even though it’s a small amount.
• Melted butter: Adds richness and flavor you just don’t get from oil. Let it cool slightly before adding the eggs, or you’ll end up with scrambled egg bits in your batter.
• Light brown sugar: Sweetens the muffins and adds a subtle molasses depth, plus extra moisture.
• Eggs: Bind everything together and help the muffins rise properly.
• Vanilla extract: Rounds out the flavor and complements the spices.
• Grated zucchini: Keeps the muffins moist and tender without adding much flavor. One medium (9-oz) zucchini gives you about 2 packed cups—no peeling required.
• Chocolate chips: The reason kids don’t notice the veggies. Semi-sweet, dark, or a mix—whatever you’ve got in the pantry works.
• Chopped pecans or walnuts (optional): Add a bit of crunch and nutty flavor, but feel free to leave them out if you’ve got nut allergies to work around.
• Jump to the printable recipe for precise measurements

Step 1: Shred the zucchini. Use a food processor or box grater to shred the zucchini—there is no need to wring it out for this recipe. In fact, the moisture from the zucchini is key to making the zucchini muffins tender.

Pro Tip: Shred the zucchini on the finer side of the grater if you want it to really “disappear” into the batter. Great for picky eaters.

Step 2: Mix the dry ingredients. In a medium bowl, stir together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Step 3: Whisk the wet ingredients. In a large bowl, whisk the melted butter and brown sugar until combined. (Make sure the butter isn’t too hot when adding the eggs, or you risk scrambling them.) Add the eggs and vanilla and whisk until smooth.

Step 4: Stir in the zucchini. Add the shredded zucchini to the wet ingredients and stir to combine.

Step 5: Add the dry ingredients. Stir the flour mixture into the zucchini mixture until just combined. Don’t overmix here, or the muffins may turn out tough.

Step 6: Add the mix-ins. Fold in ½ cup of the chocolate chips and all of the nuts, if using.

Step 7: Fill the muffin pan. Using a large spoon or ice cream scoop, divide the batter evenly among the muffin wells, filling each almost to the top. Sprinkle the remaining 2 tablespoons of chocolate chips over the tops and gently press them in.

Step 8: Bake. Bake at 350°F for about 20, or until a toothpick or tester inserted in the center comes out clean.

Step 9: Cool. Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (Don’t skip the cooling rack—leaving muffins in the pan too long can make the bottoms soggy.) Serve warm or room temperature and enjoy!

Different Spins on Zucchini Muffins

These muffins are super flexible, so feel free to play around with flavors and add-ins depending on what you’re in the mood for. Here are a few ideas to get you started:

• Add dried fruit. Chopped apricots, raisins, craisins, or even shredded coconut are all great—start with ½ cup and adjust to taste.
• Make it a loaf. No muffin tin? Pour the batter into a greased 8 ½” x 4 ½” loaf pan and bake at 325°F for 45 to 60 minutes, or until a tester comes out clean. Or make my chocolate zucchini bread instead! 
• Swap the flour. Make the muffins more nutritious by swapping whole-wheat flour for up to half of the all-purpose flour without changing anything else in the recipe. Going beyond that will make the muffins noticeably denser.
• Top with cream cheese frosting. Want to use them as healthier cupcakes? Skip the chocolate chips and top the muffins off with rich, tangy cream cheese frosting.