Chocolate Chip Zucchini Muffins

You may remember that last fall I shared recipes for Zucchini Pineapple Cake and Zucchini Bread after my mother loaded me up with a ton zucchini from her garden.  Since I have so many bags of this veggie shredded in my freezer, begging me to bake something with it, I decided to make up a double batch of Chocolate Chip Zucchini Muffins. They worked perfect for a play date I had a week ago and the kids just gobbled them up and begged for more. And if your kids are like mine and wouldn’t eat a zucchini any other way, then it is a total bonus!

Trust me, these are moist and an absolute delight, especially with a cup of coffee!


1 1/2 cups all-purpose flour

3/4 cup sugar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 egg (lightly beaten)

1/2 cup vegetable oil

1/4 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 cup shredded zucchini

1/2 cup milk chocolate chips (can also use miniature or semi-sweet)


In large bowl stir together dry ingredients: flour, sugar, baking soda, cinnamon and salt. In a separate bowl combine the liquid ingredients: egg, oil, milk, lemon juice and vanilla and mix well.  Add to dry ingredients.

Mix only until moistened. Gently fold in zucchini and chocolate chips.  Fill greased or paper-lined muffin cups two-thirds full. You can also make 24 (or more) mini muffins instead.

Bake at 350 degrees F for 20 to 25 minutes for regular sized muffins and 15 to 18 minutes for mini muffins or until toothpick inserted in center comes out clean.

This recipe is slightly adapted from Zucchini-Chocolate Chip Muffins from

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  1. says

    The more I see zucchini quickbread recipes, the more I keep telling myself that I seriously need to try this out. Your muffins look so delicious. Sounds like a great way to sneak some veggies into a sweet treat. I have a huge sweet treat linky party going on at my blog until this evening called “Sweets for a Saturday” and I’d like to invite you to come by and link your shortbread up.

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