You’ll love these zucchini muffins! These muffins are spiced with cinnamon and nutmeg, both fluffy and moist, and require about 30 minutes from start to finish. These are the perfect grab-and-go breakfast or enjoyed as a snack. Even the pickiest of kids will enjoy these. You don’t taste the zucchini! Warm them up and slather them in butter for the ultimate muffin goodness.
If you have zucchini left over and are not sure what to do with them, I would suggest making these. Not only does it offer extra nutrition, but it makes baked goods extra moist. Most of the ingredients used are probably in your pantry right now, which makes this recipe even more accessible. All you need is two bowls, a spoon (or spatula), and a muffin pan. The easiest way to shred zucchini is to use a food processor with a grating attachment. If you don’t own a food processor, a box grater works too. The spices go well with the chocolate chips and will compliment raisins, dried cranberries, or walnuts if you choose to add them.
How to make Chocolate Chip Zucchini Muffins
These are super easy to make since it requires minimal dishes and about 30 minutes. It’s a perfect balance of moisture, nutrition, and fluff. This is the ideal use for extra zucchini that even the pickiest of kids will love. You can make this dairy-free! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- All-Purpose Flour: You can also use whole wheat flour or a combination of the two. You can also use gluten-free flour!
- Shredded Zucchini: This adds moisture, but you will not taste it. It’s really a magical ingredient that way. No need to pat the zucchini either! Just throw it right into the batter after shredding. You don’t have to peel the zucchini but do so if you prefer. Zucchini can vary, so 2 medium zucchinis are plenty for this.
- Baking Powder and Baking Soda
- Vanilla Extract
- Cinnamon & Nutmeg: A perfect combination of flavors with vanilla extract.
- Vegetable Oil: Adds moisture to the muffins.
- Eggs: To bind the muffins and give them structure.
- Brown Sugar: This is used to not only sweeten the muffins but also add flavor and moisture. Using all brown sugar will just weigh the muffins down.
- Granulated Sugar: For sweetening. You can substitute this for coconut sugar if you want to use unrefined sugar. Use less brown sugar if you’re using coconut sugar.
- Milk: Used to thin out the batter a little bit. It’ll be too thick without it. You can use dairy-free milk.
- Chocolate Chips: Optional, but I added them because the spices pair beautifully with them. You can also add raisins, chopped nuts, or dried cranberries.
Preheat the oven to 425F. Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl. Set this aside. In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk. Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the chocolate chips. Do not overmix. Spoon the batter into the muffin pan, filling them all the way to the top. Bake for 5 minutes, then reduce the oven to 350F and bake for 15-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the pan, then transfer them to a wire rack to continue cooling. Enjoy warm!
Tips & FAQs
- Storage: These will stay fresh for 3 days covered, or in a Ziploc bag. Transfer to the refrigerator after the 3 days and keep for 1 week.
- Freezing: You can freeze these for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Variations:
- Optional Add-Ins: Raisins, Dried Cranberries, Walnuts, Chopped Pecans, Shredded Carrots, Blueberries, Almond Extract
- Gluten-Free: Use your favorite gluten-free flour for this. I haven’t experimented with gluten-free flour, so let me know if you use it and how much you used of it! I’d love to add it here.
- Dairy-Free: Use dairy-free milk in place of regular milk. I recommend cashew or almond milk for this.
- Why do I need to bake at 425F and then reduce the heat? This is important as the high heat allows the muffin tops to lift so they’re extra high. The centers will bake during the lower temperature bake time. That’s how most bakeries get those delectable-looking muffins. A neat little trick I learned! If you don’t want to do this, bake them at 350F for 20-25 minutes.
- I must give credit where credit is due! This was adapted from Sally’s Baking Addiction. Thank you for making this recipe!
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Chocolate Chip Zucchini Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 2 1/2 tsp pure vanilla extract
- 2 tbsp milk (dairy or non-dairy)
- 1 3/4 cups shredded zucchini (about 2 medium zucchinis; do not pat dry)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts, raisins, etc, optional
Instructions
- Preheat the oven to 425F. Spray a 12-count muffin pan with nonstick spray or line the pan with cupcake liners.
- Mix the flour, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl. Set aside. Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk in a medium bowl. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in the chocolate chips and any add-ins you want to include if you have any. Do not overmix; batter is thick.
- Spoon the batter into the muffin pan, filling them all the way to the top.
- Bake for 5 minutes at 425F; keep the muffins in the oven and reduce heat to 350F. Continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. (For mini muffins, bake 11–13 minutes at 350F the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer them to a wire rack to continue cooling, or enjoy warm.
Notes
This recipe is adapted from Sally’s Baking Addiction.
Storage: These will stay fresh for 3 days covered, or in a Ziploc bag. Transfer to the refrigerator after the 3 days and keep for 1 week.
- Freezing: You can freeze these for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
Variations:
- Optional Add-Ins: Raisins, Dried Cranberries, Walnuts, Chopped Pecans, Shredded Carrots, Blueberries, Almond Extract
- Gluten-Free: Use your favorite gluten-free flour for this. I haven’t experimented with gluten-free flour, so let me know if you use it and how much you used of it! I’d love to add it here.
- Dairy-Free: Use dairy-free milk in place of regular milk. I recommend cashew or almond milk for this.
Why do I need to bake at 425F and then reduce the heat? This is important as the high heat allows the muffin tops to lift so they’re extra high. The centers will bake during the lower temperature bake time. That’s how most bakeries get those delectable-looking muffins. A neat little trick I learned! If you don’t want to do this, bake them at 350F for 20-25 minutes.
Nutrition Facts
Calories
305.1Fat (grams)
15.82Sat. Fat (grams)
4.96Carbs (grams)
37.22Fiber (grams)
2.08Net carbs
35.16Sugar (grams)
20.38Protein (grams)
4.15Sodium (milligrams)
227.25Cholesterol (grams)
32.17The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. Optional items are not included in the nutrition; it will vary based on what you add.
Miss Raven's Kitchen 
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