Chocolate Chip Zucchini Muffins

Zucchini muffins and breads are such a delightful part of late summer/early fall. I love adding pecans and raisins into my zucchini recipes to make them taste similar to carrot cake. But the ultimate add-in is chocolate. These Chocolate Chip Zucchini Muffins are naturally dairy free and can easily be modified for gluten free diets. So earthy and wholesome, they’re a great way to transition from summer to fall before going full throttle into pumpkin spice everything.

What’s in these Chocolate Chip Zucchini Muffins

Here is what you’ll need to make these muffins:

• grated zucchini
• semisweet chocolate chips
• all-purpose or gluten free flour
• eggs
• vegetable oil
• sugar
• dry ingredients like cinnamon, salt and baking soda

If you want to keep this recipe dairy free, be sure to choose a chocolate chip that is also dairy free.

I’m always super psyched when I can bake something without taking out my stand mixer or even electric hand mixer. For these Chocolate Chip Zucchini Muffins all you need is a good ol’ wooden spoon. Mix ’em up and bake.

Baking with Zucchini

I love baking with zucchini even more than with carrots. Zucchini is both higher in moisture and lower in calories than carrots. Zucchini has such a high water content that when you bake it into breads and muffins, they come out super light and never dry.

Zucchini also doesn’t have that much flavor, so it takes on the flavors of whatever you’re baking while also packing a good nutrient punch of folate and potassium.

How to store Chocolate Chip Zucchini Muffins

During zucchini season, I’ll bake batches of muffins and breads and freeze them. These muffins freeze beautifully. It’s a good idea to wrap them individually in plastic wrap and then in a freezer bag. Doing this offers a double layer of protection against freezer burn.

There’s nothing like freshly baked muffins on a sunny morning in September. So get up a little earlier and let your family wake up to the aromas of these delicious, chocolatey muffins baking in the oven (or re-heating!). I can’t think of a better way to start a Saturday. Enjoy!

For more zucchini recipes, try these:

• Zucchini Rollatini with Summer Marinara
• Pan-Fried Zucchini Cakes
• Best-Ever Cinnamon Zucchini Bread w/Pecans

For more muffin recipes, try these:

• Healthy Banana Nut Muffins
• Pumpkin Chocolate Chunk Muffins
• Blueberry Lemon Muffins with Citrus Crumble

Chocolate Chip Zucchini Muffins

Easy to make and naturally dairy free, these hearty muffins also have a gluten free option

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Total Time 1 hr

Course Breakfast

Cuisine American

Servings 12 standard size muffins

Ingredients

  

1x2x3x

• 1 2/3 cups flour
• 1 cup grated zucchini
• 3/4 cup semisweet chocolate chips
• 2 eggs beaten
• 1/2 cup vegetable oil
• 3/4 tsp. salt
• 1 tsp. baking soda
• 1/2 tsp. cinnamon
• 1/2 cup sugar
• 3 Tbsp. water
• 1/2 tsp. lemon juice

Instructions

 

• Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin.
• In a large bowl, combine the flour, salt, baking soda and cinnamon. In a separate bowl, whisk together the eggs, water, sugar, oil and lemon juice. Stir the wet ingredients into the dry ingredients until combined. Fold in the grated zucchini and chocolate chunks.
• Fill each muffin tin 2/3 of the way. Bake 30-35 minutes.

Keyword breakfast, brunch, chocolate

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