Zucchini Chocolate Chip Muffins
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Zucchini Chocolate Chip Muffins are made from scratch, and a great way to make fresh zucchini disappear fast! They're packed with melty chocolate chips and crunchy pecans, with tall bakery-style tops and a soft, tender center. Grab one for breakfast, tuck one into a lunchbox, or sneak one with your afternoon coffee.
Recipe at a Glance
- Bakery-style texture: Tall, golden muffins that are soft in the middle.
- Loaded with flavor: Made with shredded zucchini, chocolate chips, pecans, and a touch of cinnamon.
- Easy to make: A simple batter and two-temperature baking method create irresistible muffins.
Notes From My Kitchen
Fresh zucchini and buttermilk keep these muffins soft and tender, while pecans add a little crunch. Starting the muffins at 425°F helps create those tall, bakery-style tops before finishing them at 375°F.
Try not to squeeze the zucchini completely dry. A quick dab with paper towels is enough unless it's unusually wet. Leaving some moisture helps keep the muffins tender, and filling the cups to the top gives you those beautiful big muffin tops.
Key Ingredients
See quantities and the rest of the ingredients in the recipe card below.
Zucchini: Leave the peelings on when shredding. They soften as they bake.
Buttermilk: Helps create a soft, tender crumb and makes the muffins rise up high when combined with baking soda.
Chocolate chips: Use dark, semisweet, or your favorite chocolate chips. A few extra on top make the muffins look even better.
Pecans: Chopped pecans add a nice bit of crunch, but they can easily be left out.
How to Make Zucchini Chocolate Chip Muffins
1. Shred the zucchini
Shred the zucchini with a box grater or food processor. If it's very wet, lightly dab it with paper towels.
2. Make the batter
Beat the sugar and oil together, then add the egg and vanilla. In a separate bowl, combine the dry ingredients.
Add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined, then fold in the zucchini, chocolate chips, and pecans.
3. Fill the muffin pan
Line a 12-cup muffin pan with paper liners. Divide the batter between the cups, filling each one all the way to the top. Add a few extra chocolate chips if desired.
4. Bake
Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 375°F and bake for about 15 minutes more, or until the tops are golden and spring back when lightly pressed.
Favorite Pairings
Serve these zucchini chocolate chip muffins warm with coffee for breakfast or brunch. They're also perfect for lunchboxes, afternoon snacks, or a quick grab-and-go treat.
Ingredient Swaps
- Chocolate: Use dark chocolate, semisweet chocolate, or chocolate chunks.
- Pecans: Substitute walnuts or leave the nuts out.
- Zucchini: Yellow summer squash can be used in place of zucchini.
Debi's Top Tips
- Fill the muffin cups all the way to the top for tall muffin tops.
- Don't squeeze the zucchini completely dry. A quick dab is usually all it needs.
- Start with a hot oven. The 425°F temperature helps the muffins rise quickly.
- Don't overbake. Remove them when the tops are golden and spring back when gently pressed.
Recipe FAQ
Fill the muffin cups to the top and begin baking at 425°F. After 5 minutes, reduce the temperature to 375°F and continue baking.
Yes. You can mix the batter by hand. Just be careful not to over mix once you add the flour.
Cool the muffins completely, then wrap them individually or store them in an airtight freezer container for up to 3 months.
Storage Guide
Store muffins in an airtight container at room temperature for up to 3 days.
To freeze, wrap cooled muffins individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
More Muffin Love
If you love muffins as much as I do, be sure to check out these recipes too!
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Recipe Card
Zucchini Chocolate Chip Muffins
*See notes in blog post for detailed tips, photos and instructions.
Ingredients
- 2 cups shredded zucchini unpeeled
- 1 cup white sugar
- ½ cup vegetable or olive oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup buttermilk
- 1 cup dark chocolate chunks or chips
- 1 cup chopped pecans
- extra chocolate chips for topping optional
Instructions
- Preheat oven to 425 degrees.
- Shred unpeeled zucchini by hand with a box grater, or use a food processor. Set aside.2 cups shredded zucchini
- Using a mixer, blend sugar with oil until incorporated. Add egg and beat 1 minute until creamy. Add vanilla and stir.1 cup white sugar, ½ cup vegetable or olive oil, 1 large egg, 1 teaspoon vanilla extract
- In a separate mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon
- Alternate adding dry ingredients to wet ingredients, alternating with buttermilk. Blend well with mixer while adding ingredients.½ cup buttermilk
- Fold in shredded zucchini, chocolate chunks and pecans. Stir batter and scoop into muffin liners in a tin pan. Fill to the very top. Add a few extra chocolate chips to the top of each muffin if desired.1 cup dark chocolate chunks or chips, 1 cup chopped pecans, extra chocolate chips for topping, 2 cups shredded zucchini
- Bake at 425 for 5 minutes, then reduce heat to 375 for 15 minutes until tops rise and spring back to the touch. Take care not to over bake or muffins will be dry.
Notes
- All ovens are different as well as altitudes. Be sure to check your temperature and adjust accordingly. You may need to bake muffins longer if necessary.
- If the zucchini is dripping wet with water, dab it with a paper towel. Otherwise, you do not need to drain it because the moisture is needed in the recipe to keep from adding extra oil.
- Be sure to fill the muffin tin cups to the very top. Muffin tops will rise quickly when initially baked in a high temperature oven.
Nutrition
Nutrition info is an auto generated estimate.
This is a wonderful muffin recipe. Easy one bowl. I did not use a mixer. Came out with big tops and very moist. Love it. A new favorite
Yay! It's one I make on repeat, so I'm really glad you found it! 😁
We love these so much! They freeze well and are great for grab and go!
I'm so happy you love my zucchini muffins! Thank you for the review!
I followed the recipe The only problem i have is they seem to be sticking to the paper lining the muffin cups. They rose nicely and are very moist. i didnt see anything in the recipe that said to spray or grease the paper liners.
also do you have any idea what the nutritional information on each muffin? I didnt see that either
Please let me know because I do want to make them again.
Hi Edie. I'm sorry you had trouble with the paper liners you used. All liners are different so I'm not sure why that happened. I always use a bakery muffin liner that is coated with wax so it releases well. Maybe you should try something like that next time. As far as nutritional info is concerned, it's listed on the recipe card at the very bottom. I hope this info helps!
We grew zucchini this summer and I want to try your recipe with my crop. We had a frost three days ago and our plant has come to its end! That’s okay because I was getting tired of eating it. I do have 5 or 6 left so I am going to try your muffins. Here is my question: I have the large muffin tins and I want to know if I still need to fill to top and approximately how long would they take to cook through? I will be using silicone muffin liners sprayed with PAM which allows for the cooked product to slip right out. Thank you for any info you can give me. My husband is the one who sent me this recipe and said MAKE THESE, PLEASE!
Hi Lynda. Thank you so much for writing! I would definitely still fill the large muffin cups to the very top. It helps form the dome that you want to see on every muffin. As far as cooking time, I have never made the larger muffins so I can't say for certain. But I recommend that you check on them often and press down on the tops with your fingertips. If they spring back, they're done. It shouldn't take much longer than the time listed in the recipe. Tell your husband thank you for sending you to me! 🙂 And, please let me know how things turn out!
Followed this recipe to the T and the muffins came out great and they taste moist and delicious! Thanks for this recipe!
That's what I love to hear! So glad you gave this recipe a try Lori! 🙂
Delicious! Do I need to squeeze out the zucchini or leave it as is?
Great question! No need to squeeze it, but if it's dripping liquid, you can dry it with a paper towel. Some of the moisture needs to be in the recipe so it's okay to use as is.