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    Home » Recipes » Muffins

    Chocolate Chip Zucchini Muffins

    Published: Apr 13, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pile of muffins with text: Chocolate Chip Zucchini Muffins.
    Muffin on a table with a bite out, with text: How to make chocolate chip zucchini muffins.

    You'll love these moist and fluffy Chocolate Chip Zucchini Muffins! The vegetable can't be tasted but leaves some goodness behind. This recipe is also lightened up with yogurt and applesauce. It's like healthier zucchini bread in a portable form. Perfect for breakfast, snack, or dessert.

    Muffins on a table.
    Chocolate Chip Zucchini Muffins

    Looking for a delicious way to use up all of that seasonal zucchini? These Chocolate Chip Zucchini Muffins are the perfect solution!

    Moist and fluffy, with a sweet twist, these muffins are perfect for breakfast, dessert, or an on-the-go snack.

    Zucchini (aka courgette) is truly a versatile vegetable. It can be made into savory dishes like Zucchini Soup or Roasted Zucchini that make a great side.

    It can also be used in many baking recipes or desserts! Zucchini is a great option to add into your baked goods because it adds moisture and sweetness, without adding any fat or calories.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • More Zucchini Desserts
    • 📖 Recipe
    • 💬 Comments

    I love using the healthy vegetable in Double Chocolate Zucchini Bread, Chocolate Oatmeal Zucchini Cookies, and Fudgy Zucchini Brownies.

    These chocolate chip zucchini muffins are my new favorite way to use zucchini! I love that they are packed with chocolate chips and have a light sweetness from the zucchini.

    You'll also find applesauce and Greek yogurt in the mixture to help add even more moisture and keep these muffins nice and light.

    Zucchini (courgette) muffins with chocolate chips can be enjoyed as a part of breakfast, a quick snack, or a simple dessert.

    These portable muffins are great to have around for any occasion!

    Why You'll Love This Recipe

    • Chocolate Chip Zucchini Muffins are a great way to use an abundance of zucchini you may have from a growing season.
    • They are not too sweet which makes them a great option for breakfast on the go.
    • Made with simple baking ingredients, you can make these muffins any time of the year.
    • The zucchini adds rich moisture to the muffins without the use of extra oils or fats making it a lighter choice for healthy living.

    Ingredients

    • Apple Sauce - Adds natural sweetness and richness to the muffin batter and is used instead of oil to make them lighter.
    • Granulated Sugar - Sweetens up the base of the muffin batter.
    • Greek Yogurt - Adds moisture to the batter without adding more fat.
    • Egg - Helps bind all of the ingredients together so they are set while baking.
    • Vanilla Extract - Infuses a light vanilla flavor into the muffins.
    • All-Purpose Flour (plain flour) - Gives the muffins structure and mixes into the other ingredients well.
    • Salt - Helps activate the baking powder and offsets some of the sweetness to balance it.
    • Baking Powder - Gives the muffins a light rise so they become light and airy.
    • Grated Zucchini - Adds additional moisture, texture, and nutrients.
    • Chocolate Chips - Gives the muffins a chocolate flavor in every bite.

    Please see the recipe card below for quantities.

    Instructions

    Wondering how to make this Chocolate Chip Zucchini Muffin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.

    Prepare for baking: Preheat oven to 350F / 180C. Grease or line a muffin pan. Set aside.

    Mixed wet ingredients.

    Combine the wet ingredients: In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg, and vanilla until smooth and fully combined.

    Mix the dry ingredients: In a separate bowl, whisk the flour, baking powder, and salt until fully combined.

    Wet ingredients poured into the dry ingredients.

    Assemble the muffin batter base: Pour the wet mixture into the dry and gently stir to combine without over-working the muffin batter.

    Chocolate and zucchini added to the bowl.

    Fold in the flavors: Fold in the zucchini and chocolate chips with a rubber spatula until just combined.

    Muffin pan of batter ready to cook.

    Bake and cool: Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean. Allow cooling completely in the muffin tray before serving.

    Top tips

    When mixing the dry ingredients with the wet, make sure you don't overmix. Mix together just until everything is evenly distributed and there are no dry streaks of flour in the mixture.

    When shredding the zucchini, it's important to make sure you press any excess water out as this can make the muffins too moist. I like to use a clean dish towel for this.

    If you want extra chocolate in your zucchini muffins, feel free to add more chocolate chips on top of the batter before baking.

    Only fill the muffin tins ⅔ full to prevent the batter from spilling over.

    Table with a pile of muffins and one with a bite out.

    Serving Suggestions

    Serve with a cold glass of Banana Lassi for a fruit and vegetable breakfast.

    Makes a great addition to a Breakfast Pancake Platter.

    Pair with a savory Waffle Breakfast Sandwich for a sweet and savory meal.

    Frost the tops with Orange Icing for a rich dessert.

    Try them with some more Muffin Recipes.

    Variations

    Instead of chocolate chips, you can also add your favorite dried fruit such as raisins, chopped dates, or cranberries.

    For a fun twist, add a streusel topping made with oats, brown sugar, and cinnamon before baking.

    Bump up the fiber by adding a tablespoon or two of ground chia or flax seed.

    You can also bake these in mini muffin tins for bite-sized snacks.

    Add a tablespoon of Chai Spice to the zucchini chocolate chip muffins mixture for a warming spiced flavor. They're also great with Pumpkin Spice Blend, or Speculoos (biscoff spice).

    For a nutty flavor with a bit of crunch, add your favorite nuts including chopped almonds, walnuts, or pecans.

    Use a combination of white and brown sugar for a more complex flavor.

    Storage

    Storing: These chocolate chip zucchini muffins can be stored in an airtight container on the counter for 3 days. Store them in the fridge to last one week.

    Freezing: To freeze, wrap them individually in plastic wrap to prevent freezer burn, then add them to a container or freezer-safe bag and freeze for up to 4 months. Let thaw completely before serving.

    FAQs

    Can I use whole wheat flour to add more fiber?

    Yes, you can substitute whole wheat flour for all-purpose flour. I don't recommend using more than 50% whole wheat as it will make the muffins denser.

    Can these be made gluten free?

    Yes, you can use gluten free all-purpose flour to make these chocolate chip zucchini muffins gluten free. Just make sure the flour used is a 1:1 ratio with regular flour that also contains xanthan gum. Check that your baking powder and any other ingredients are all gluten-free too.

    Do I need to peel the zucchini?

    No, there's no need to peel the zucchini. The skin is actually packed with nutrients. Just give it a good wash before using.

    More Zucchini Desserts

    • Chocolate Oatmeal Zucchini Cookies
    • Blueberry Zucchini Muffins
    • Double Chocolate Zucchini Bread
    • Fudgy Zucchini Brownies
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    📖 Recipe

    Pile of chocolate chip zucchini muffins on a table.

    Chocolate Chip Zucchini Muffins

    Kate Hackworthy | Veggie Desserts
    You'll love these easy, moist and fluffy Chocolate Chip Zucchini Muffins! They're like lighter, portable zucchini bread.
    5 from 12 votes
    Print Recipe Pin Recipe
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    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Muffin
    Cuisine American
    Servings 12
    Calories 149 kcal

    Equipment

    • mixing bowl
    • Grater
    • 12-hole muffin pan

    Ingredients
     

    • ½ cup applesauce (120ml) or vegetable oil
    • ½ cup granulated white sugar (100g)
    • ⅓ cup Greek yogurt (75ml) plain
    • 1 egg
    • 1 teaspoon vanilla extract
    • 1 ⅔ cups all purpose flour (plain flour) (200g)
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 cup zucchini (125g) grated and squeezed gently to remove excess moisture
    • ½ cup chocolate chips

    Instructions
     

    • Preheat oven to 350°F / 180°C. Grease or line a muffin pan.
    • In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
    • In a separate bowl, whisk the flour, baking powder and salt.
    • Pour the wet mixture into the dry and gently stir to combine.
    • Fold in the zucchini and chocolate chips.
    • Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
    • Allow to cool completely in the muffin tray.

    Notes

    When mixing the dry ingredients with the wet, make sure you don't overmix. Mix together just until everything is evenly distributed and there are no dry streaks of flour in the mixture.
    When shredding the zucchini, it's important to make sure you press any excess water out as this can make the muffins too moist. I like to use a clean dish towel for this.
    If you want extra chocolate in your zucchini muffins, feel free to add more chocolate chips on top of the batter before baking.
    Only fill the muffin tins ⅔ full to prevent the batter from spilling over.

    Nutrition

    Calories: 149kcalCarbohydrates: 29gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 15mgSodium: 111mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 60IUVitamin C: 2mgCalcium: 36mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Muffin Recipes

    • Peach Muffins with Vanilla Glaze
    • Ginger and Rhubarb Muffins
    • Carrot Muffins with Raisins
    • Banana Quinoa Flour Muffins
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    Reader Interactions

    Comments

    1. Shas

      April 19, 2022 at 8:26 pm

      5 stars
      I made them with teh kids over easter and they did not last long! Love that these are packed with zucchini - means I can have seconds and thirds right?!

      Reply
    2. Dionne

      April 17, 2022 at 6:31 pm

      5 stars
      This muffins recipe was easy and everyone loved it. Plus it is so healthy - just perfect! Will make again for lunchboxes.

      Reply
    3. Kathleen

      April 15, 2022 at 5:58 pm

      5 stars
      Made these for a family this week who are trying to eat a bit healthier! SO yummy (I snuck a few myself) made a batch using regular sugar and also using Monk Fruit, couldn't tell the difference! YUM!

      Reply
    4. whitney

      April 14, 2022 at 6:29 pm

      5 stars
      I have been looking for recipes to get more veggies in my toddler's diet. He loved these muffins so that's a win! I peeled the zucchini a little bit so there would be less green 🙂

      Reply
      • Jina

        July 18, 2022 at 7:04 pm

        5 stars
        This was so good and easy! I baked these twice in one week because my husband and I are savages. 😂 My zucchini plant was growing like crazy, so this was the perfect recipe to use up my zucchini.

        This recipe is a keeper, and easy to modify other flours or even sugar amounts.

        Reply
    5. Roxana

      April 13, 2022 at 8:23 pm

      5 stars
      I made a zucchini bread long ago and it was delicious. So glad to have a muffin version. The easy steps and tips are helpful.

      Reply

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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