Chocolate Chip Zucchini Muffins

Soft, moist, and perfectly spiced, these homemade zucchini muffins are packed with home-grown shredded zucchini and melty chocolate chips. A hint of cinnamon and nutmeg adds warm flavor, while brown sugar gives them a deliciously rich sweetness. Perfect for breakfast, a snack, or a sweet treat!

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September 9, 2026

Chocolate Chip Zucchini Muffins

Alissa DiSanto
  • Prep Time
    20 min
  • Cook Time
    20
  • Total Time
    45 min
  • Servings
    12
  • Difficulty
    Easy
Print Recipe

Ingredients

  • 1/4 cup melted butter
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 2/3 cup granulated sugar
  • 2 whole eggs
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups flour
  • 2 cups (1 medium-sized) shredded zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup mini chocolate chips
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
  2. Shred the zucchini. Shred 1 medium zucchini until you have about 2 cups. Lightly squeeze out some of the excess water.
  3. Mix the wet ingredients. In a large bowl, whisk together:
    • 1/4 cup melted butter
    • 1/3 cup vegetable oil
    • 1/2 cup brown sugar
    • 2/3 cup granulated sugar
  4. Add the eggs and vanilla. Whisk in 2 eggs and 1 tsp vanilla until smooth.
  5. Add the dry ingredients. Stir in:
    • 2 cups flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg

    Mix just until combined. Don’t overmix.

  6. Fold in the zucchini. Gently stir in the 2 cups shredded zucchini.
  7. Add the chocolate chips. Mix in 1/2 cup chocolate chips.
  8. Fill the muffin cups. Divide the batter evenly between the muffin cups, filling each about 3/4 full. You should get around 12–16 muffins, depending on how large you make them.
  9. Top the muffins. Add a sprinkle of mini chocolate chips atop each muffin.
  10. Bake at 350°F for about 18–24 minutes. Start checking around 18 minutes. They’re done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  11. Cool in the muffin tin for about 5 minutes, then transfer them to a plate or cooling rack.
  12. ENJOY!
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TIPS

  • To me, the muffins are best if large chocolate chips are utilized in the batter, with mini chips used as a muffin topping!

 

 

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