Zucchini Chocolate Chip Muffins
These Zucchini Chocolate Chip Muffins are full of fresh zucchini and chocolate chips! These muffins are made with buttermilk for the most delicious flavor.
If I had to choose a favorite summer vegetable, zucchini might be it. There’s just so much you can do with fresh zucchini. There’s the obvious choice to serve it as a side dish or add it to savory dishes. But when you have an abundance of fresh zucchini, baking with it is a delicious option.
These zucchini chocolate chip muffins are one of my very favorite zucchini recipes. Whenever I make a batch of these healthy muffins, they disappear in record time. They are downright addicting!
You don’t taste the zucchini in these muffins, but you do taste the chocolate! They have a soft crumb and a slight tangy flavor from the buttermilk that’s used in this recipe. If you don’t have any buttermilk on hand, learn how to make buttermilk. It’s quick and easy!
I made these muffins two ways – I added dark chocolate chips to half of them and oats to the other half. I adored both muffins, especially warm from the oven. The chocolate chip variety were a favorite with the kids, for obvious reasons.
If you’re looking for a classic zucchini muffin recipe, try these one bowl Zucchini Muffins. You might also enjoy my recipes for Zucchini Bread and Zucchini Cookies. Need more ideas? Try a few of these easy zucchini recipes! Easy Roasted Zucchini makes a delicious and healthy side dish.
How to Make Zucchini Chocolate Chip Muffins
The first step to making the muffins is to prepare your zucchini. After washing the zucchini, slice off the stem from one end. Use a box grater or food processor to shred the zucchini. (If using a food processor you will want to slice off both ends before shredding.) I like to use a knife to chop the zucchini pieces a little bit smaller after shredding. This prevents my kids from finding long pieces of zucchini in their muffins. 😉
Wrap the zucchini in a clean kitchen towel or paper towels and squeeze out any excess moisture. This step prevents your batter from being too wet. Set the zucchini aside while you prepare the muffin batter.
To make the muffin batter, you will need a medium bowl and a large bowl. Start by combining the dry ingredients in the larger bowl, whisking them together until well combined.
Then add the wet ingredients to the other bowl. Whisk the wet ingredients until fully combined and then pour them into the bowl of dry ingredients. Use a rubber spatula to mix until you see just a few streaks of flour. Then, fold in the zucchini and chocolate chips until everything is just combined.
Bake the muffins at 425° F for 5 minutes and then reduce the oven temperature to 350° while the muffins finish baking. The initial high temperature helps the muffins to rise. The muffins are done when a tester inserted into the center of a muffin comes out clean.
Let the zucchini chocolate chip muffins cool in the pan for 5 minutes and then transfer to a wire rack. You can enjoy the muffins right away or store them for later after they cool completely. Store extra muffins in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
- These muffins are also delicious made with oats instead of chocolate chips. You can replace the 1/2 cup of chocolate chips with 1/2 cup of old fashioned rolled oats. You can also substitute chopped nuts for the chocolate chips.
- Use a gentle hand when mixing the batter. Using a rubber spatula, mix the wet ingredients into the dry until not quite incorporated. Then add the zucchini and chocolate chips and mix a few more strokes. Over-mixing can lead to dense muffins.
- A large scoop makes portioning your muffins quick and easy.
- The buttermilk is key for adding another layer of flavor to these muffins. You can learn how to make buttermilk here if you don’t have any in your refrigerator.
More Healthy Muffin Recipes:
Zucchini Chocolate Chip Muffins
- 1 ½ cups grated fresh zucchini (a box grater works well, no need to peel)
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ¾ cup buttermilk (store-bought or homemade buttermilk substitute)
- ⅓ cup honey (or pure maple syrup)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted and cooled slightly)
- ½ cup chocolate chips
- Preheat oven to 425 degrees F. Lightly spray a muffin pan with nonstick spray, or use paper or silicone liners.
- Place grated zucchini in a clean kitchen towel and squeeze out excess moisture over a bowl or the sink. Set aside.
- In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together eggs, buttermilk, honey (or maple syrup), vanilla and melted butter.
- Pour the wet ingredients into the dry and mix gently with a rubber spatula until almost combined. Gently fold in the zucchini and chocolate chips.
- Scoop the batter into the prepared muffin pan.
- Bake at 425 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 13 to 15 more minutes, or until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack to finish cooling.
- You can substitute the chocolate chips with chopped nuts or old-fashioned oats.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
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