These Zucchini Chocolate Chip Muffins are moist, tender, and a great way to use fresh or frozen shredded zucchini. This recipe was the original version I developed before creating the double chocolate variation, and if you enjoy one you’ll likely enjoy the other.

I keep a freezer full of shredded zucchini from the garden — zucchini is one of my favorite vegetables to grow because it’s versatile and bakes wonderfully year-round. Try both muffin versions when you have an abundance of zucchini on hand.

Zucchini Chocolate Chip Muffins

Yield: 12

Zucchini Chocolate Chip Muffins

Prep Time
15 minutes

Cook Time
20 minutes

Total Time
35 minutes

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup ground flax
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/2 cup applesauce
1/4 cup milk
1 Tbs lemon juice
1 tsp vanilla extract
1 cup shredded zucchini
3/4 cup semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Instructions

Preheat the oven to 350°F (175°C). Grease a 12‑cup muffin tin or line with paper liners.

In a large bowl, whisk together the all-purpose flour, whole wheat flour, ground flax, sugar, baking soda, cinnamon, nutmeg, and salt.

In a separate bowl, combine the beaten egg, vegetable oil, applesauce, milk, lemon juice, and vanilla extract.

Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix. Fold in the shredded zucchini, chocolate chips, and walnuts if using.

Spoon the batter into the prepared muffin cups, filling each about two-thirds full.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 272Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 16mgSodium: 214mgCarbohydrates: 36gFiber: 3gSugar: 21gProtein: 5g

Nutrition information is estimated and intended for informational purposes only. Values may vary depending on ingredients and preparation methods.

Store muffins in an airtight container at room temperature for a few days, or make a double batch and freeze extras for busy mornings.

How to Freeze Muffins

These muffins freeze very well and reheat quickly.

Cool muffins completely before freezing.
Wrap each muffin tightly in foil or place several in a labeled freezer bag. Include the date and recipe name on the package.
To use, thaw muffins at room temperature or reheat from frozen in the microwave.
To microwave, place an unwrapped muffin on a microwave-safe plate and heat on HIGH about 30 seconds per muffin, adjusting time as needed.

These muffins make a lovely breakfast or a mid-morning snack with tea. The shredded zucchini keeps them soft and moist without adding a detectable vegetable flavor, which is great for picky eaters.

If you prefer, omit the nuts to make these school-safe for kids. For more zucchini baking ideas, try the chocolate zucchini bread variation if you enjoy baking with zucchini.

Did you make this recipe? Please give it a star rating below or leave a comment!

Moist Zucchini Chocolate Chip Muffins Recipe