This Irresistible Chocolate Chip Zucchini Muffin Recipe proves that vegetables can be downright delicious. Moist, fluffy, and packed with melty chocolate chips, these muffins strike the perfect balance between indulgent and wholesome. The zucchini keeps them incredibly tender while adding moisture, so every bite feels bakery-fresh without being heavy.
Perfect for breakfast, snacks, or dessert, these muffins bake up in under 25 minutes, making them ideal for busy mornings or last-minute cravings. Kids love them for the chocolate chips, while adults appreciate the hidden veggie boost. Best of all, they’re simple to make—just mix, scoop, bake, and enjoy.
You can keep them classic with semi-sweet chocolate chips or experiment with dark chocolate, white chocolate, or even a mix. Add walnuts for crunch or keep them purely chocolatey. Either way, they’ll become a family favorite.
Whether enjoyed warm with gooey chocolate or packed for a lunchbox treat, these muffins are irresistible in every way. Bake once, and you’ll understand why chocolate chip zucchini muffins have earned a permanent spot in the “best muffin ever” category.
Irresistible Chocolate Chip Zucchini Muffin Recipe – Moist & Flavorful
Ingredients
Method
- Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
- In a bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
- Stir in zucchini.
- Add dry ingredients to wet and mix until just combined.
- Fold in chocolate chips and walnuts (if using).
- Scoop batter into muffin cups, filling about 3/4 full.
- Bake 18–20 minutes or until a toothpick comes out clean.
- Cool slightly before serving warm.