These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.

Zucchini-Chocolate Chip Muffins

all-purpose flour

white sugar

baking soda

cinnamon

salt

egg, lightly beaten

vegetable oil

milk

lemon juice

vanilla extract

zucchini

chocolate chips

walnuts

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.


Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.


Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.


I love this recipe and get compliments on the muffins all the time. The changes I make are as follows:
I use whole wheat flour, 1/3 cup sugar, 1/4 cup oil, 1/2 cup unsweetened applesauce, 1/2-3/4 cup
chocolate chips( not the miniature ones but regular size). The chocolate chips give it sweetness so not as much sugar is needed but if you like sweet then keep the sugar amount at 3/4 cup.

I used lactose free milk and pecans instead of walnuts. I made no other changes. This zucchini bread is FANTASTIC. The texture of these muffins is like the lightest, fluffiest cupcake you've ever had, though it's not overly sweet. The measurements are spot on, everything is perfect. This is the best zucchini muffin we've ever had. EVER.

Very Good! Did substitute all natural applesauce in place of oil. Actually shredded more zucchini to continue baking more so I can share with family and friends! Second time around I did use whole wheat flour...still so yummy!

I have made MANY of zucchini bread and muffin recipes, this one rocks! I love that it's not heavy on eggs or oil. Thank YOU!

Fantastic Zucchini muffin recipe.  I've made Zucchini muffins using a half dozen recipes, and this was the favorite.  The muffins were especially moist, so if you store them, leave them slightly uncovered.  I expect, due to the moisture, these will freeze exceedingly well.  Despite making 72 of these, none made it into the freezer.

The only changes we made were:
1) Added 1TB of cocoa (powder).
2) Substituted half of the oil with apple sauce.

I made these the other day for my daughter's "special friday snack". They turned out pretty good, the kids gobbled them up according to the teacher.  I haven't had a good experience combining chocolate and cinnamon in the past so I left out the cinnamon and replaced 1/2 cup of white flour for 1/2 cup wheat.  Turned out alright, albeit a little "deflated" which was bc of the wheat flour substituion, I think.  Made these again this morning and substituted 1/2 cup quick cooking oats in place of 1/2 cup of the flour (no wheat this time). Also used a banana in addition to the zucchini (total 1 cup fruit/veggie combo) and they came out DELICIOUS! Will definately make again!  Thanks for the recipe.

Zucchini Chocolate Chip Muffin Haiku: "Do not look elsewhere. This is THE only muffin, recipe you need!" I can't believe I haven't gotten around to reviewing this one as I've been making this muffin recipe for several years, albeit, with the occasional modifications here or there. As written, it doesn't need any adjustments; it really is a perfect zucchini muffin. Many of the reviews have helpful suggestions, and any customizations, while not necessary to a terrific original recipe, certainly can put one's spin, healthy or taste-wise, onto the muffin. For instance, I sub in 1/2 c. oats for 1/2 c. flour, 1/4 c. apple sauce and 1/4 c. coconut oil for the veg oil, more than 1 c. zucchini (not measured, just whatever I grate off one medium zucc), 1 TB ground flax mixed w/ 2 TB water for the egg, and most recently, adding in 1 TB brewer's yeast (for increased lactation.) Sometimes I use the walnuts, sometimes not, but always chocolate chips! Out of the oven - heavenly!! I make double batches and freeze some, which always works out well too.

I just made these muffins, and they are by far the best zucchini muffins I have ever made! The only things I changed/added was I didn't use walnuts, added about 1/2 tbs of nutmeg. I also sprinkled a little nutmeg on the top of them, mainly for appearance.
I will definitely be making these again!

I didn't have any chocolate chips, so I substituted 1/4 cup cocoa powder and added an extra 1/4 cup milk. Super light and fluffy with just the right amount of chocolate!

It was very good but the zucinni over powered the muffins.

Try these delicious zucchini muffins studded with chocolate chips.

zucchini-chocolate chip muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 50 minutes

Servings: 12

Author : Eva Howard

Ingredients

Instructions

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