These Zucchini Chocolate Chip Muffins are a great way to use up fresh zucchini, whether it's coming from your garden or the grocery store. Made with applesauce instead of extra oil, these zucchini muffins are moist and tender with a hint of cinnamon and plenty of chocolate chips for sweetness.
The whole family will love these zucchini bread muffins: all the same cozy flavor as a zucchini loaf, but ready in only about 30 minutes.
Recipe Ingredients
- Zucchini - You'll need 1½ cups shredded zucchini, which is about half a pound. No need to peel it first, just shred it and set it on paper towels to drain off the excess moisture before adding it to the batter.
- Eggs - Two eggs bind the batter and give the muffins structure.
- Granulated Sugar - Half a cup keeps these muffins lightly sweet without overdoing it. I haven't tested it myself, but I think brown sugar would work just fine too.
- Canola Oil - Adds moisture and keeps the muffins tender. Vegetable oil works just as well.
- Applesauce - This is one of my favorite tricks in this recipe. Unsweetened applesauce replaces some of the oil, adding moisture and a subtle sweetness without extra fat.
- Vanilla - Just one teaspoon, but it rounds out all the other flavors.
- All-Purpose Flour - The base of the batter. I use standard all-purpose flour here and haven't tested it with any alternatives.
- Baking Powder & Baking Soda - Both are used together to give the muffins a good rise and a light texture.
- Salt - Just a half teaspoon, but it balances the sweetness and brings the other flavors forward.
- Cinnamon - One teaspoon adds that cozy, warm flavor that makes these taste like zucchini bread in muffin form.
- Semi-Sweet Chocolate Chips - The star addition! I use semi-sweet, which gives you a nice sweetness boost without making the muffins taste like dessert. Stir them into the batter at the very end.
How to Make Zucchini Muffins
Before mixing the ingredients for the muffins, you need to shred the zucchini. A regular box grater works great for this. Of course, you can also use a food processor with a shredding attachment.
In a large mixing bowl, beat the eggs. Then add the granulated sugar, applesauce, canola oil, and vanilla. Whisk together.
Next, whisk in the cinnamon, baking soda, baking powder, and salt.
Stir in the flour. I have my whisk in this photo, but I switched to a spatula since the batter is kind of thick.
Next, add the shredded zucchini and chocolate chips.
Stir just until combined.
You can use a muffin pan that has been coated with nonstick cooking spray, or use paper liners.
Scoop the zucchini muffin batter into the prepared muffin tin. An ice cream scoop or a measuring cup works well for this.
Bake, the Zucchini Bread Muffins in a 350-degree oven for 15 - 20 minutes or until a toothpick, comes out clean when inserted into the center of the muffins. Mine baked for 17 minutes. Remember, all ovens vary.
Mom Tip
After shredding the zucchini, I place it on a few paper towels to soak up a bit of the excess liquid. I also use additional paper towels and lightly tap the zucchini.
Other Zucchini Recipes
Recipe FAQ's
I never do, but you can if you prefer.
These muffins keep nicely at room temperature for a couple of days. Or, refrigerate them in a covered container for up to 5 days.
Yes. After they have cooled, place them in a freezer safe container or plastic bag. They'll keep in the freezer for up to three months. Just thaw them at room temperature or warm them in the microwave for about 20-30 seconds.
The main difference is the time. The same ingredients are used, but the muffins bake a lot quicker and are already portioned for a grab and go bite to eat.
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Complete Recipe
Zucchini Chocolate Chip Muffins
Ingredients
- 2 Eggs
- ½ cup Granulated Sugar
- ¼ cup Canola Oil
- ¼ cup Applesauce unsweetened
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- ½ teaspoon Salt
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 ½ cups All-purpose Flour
- 1 ½ cups Zucchini shredded and drained, about ½ pound
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Pre-heat oven to 350 degrees.
- Spray a 12 cup muffin tin with nonstick spray, or insert paper liners. Set aside.
- Shred the 1 ½ cups Zucchini and spread it on a paper towel. Let set until ready to use.
- In a mixing bowl, beat the eggs with a whisk. Then add the sugar, canola oil, applesauce, and vanilla. Mix well.
- Add the cinnamon, salt, baking soda, and baking powder. Whisk together.
- Add the flour and stir using a rubber spatula or spoon. Mix just until combined.
- Fold in the shredded zucchini and the chocolate chips.
- Scoop the zucchini muffin batter into the prepared muffin tin.
- Bake the muffin for 15 - 20 minutes. The muffins will be golden brown and a toothpick will come out clean when inserted into the middle when they are done.
- Let cool slightly and remove the muffins from the pan. Set on a rack to finish cooling.
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