Whole Grain Chocolate Chip Zucchini Muffins
Wholesome, delicious and easy, these chocolate chip zucchini muffins, are light and fluffy and completely irresistible!
Every year, I join the millions of people racking their brains to figure out something new and fun and exciting to do with the bumper crop of zucchini hanging out in the garden.
While I’m researching recipes and over-analyzing the best ways to use the zucchini, they are aggressively growing to epic, baseball bat proportions. There’s no time to waste! Bring on the zucchini recipes.
It’s not as though I don’t love zucchini bread. Or triple chocolate zucchini cookies. Or zucchini boats.
Or…all the other delicious zucchini recipes in my back pocket. I love them, I do.
But because I’m me, I always get the itch to find new and improved ways to use up that zucchini every time summer gardening season rolls around.
Which, speaking of gardening, I have to tell you that despite all my moaning and groaning over the years about gardening, I am loving my square foot garden/garden boxes.
Those cute little raised garden beds (that incidentally were a ton of work to get started) have totally revolutionized how I feel about gardening.
As in, things are actually growing (and if you know my past history with gardening, you’ll know this is quite an accomplishment).
Our zucchini plants have decided to be over achievers this year so we have a lot of zucchini, big and small, needing a purpose.
Along with our aforementioned zucchini go-to’s, we have a very clear, new favorite zucchini recipe.
Whole grain chocolate chip zucchini muffins!
These muffins are divine. So simple (you don’t even need a special contraption to wring out the zucchini), so light and fluffy, and so delicious. I think they are definitely one of my favorite baked zucchini goods of all time.
I counted, and we’ve made these muffins five times in the last two weeks (I told you we have a lot of zucchini waiting in the wings). The recipe makes an even 12 muffins, which is the perfect afternoon snack size for our family.
We even save a few for Brian when he gets home from work, although it is an exercise in serious self-control for all of us.
Except for that time Brian came home to a partial muffin left on the cooling rack. It’s every man for himself around here when it comes to perfect muffins.
But, as I like to say, a partial muffin is better than no muffin.
I’ve doubled the recipe, too, when we’ve had friends over to play. Apparently a DIY slip-n-sliding in the backyard, which incidentally works up quite an appetite for muffins.
There may even be a batch stashed in the freezer if someone hasn’t gotten to them yet.
I’ve included several notes in the recipe. Not because the muffins are complicated but to help make your life easier with a few substitutions, if needed. So read, read, read before you make, make, make.
I hope your garden is growing, if you have one, and if not – start hitting up your friends and neighbors for a couple zucchini here and there.
Chances are, they’ll be happy to have a willing taker. Then, as if it isn’t an obvious choice already, make these chocolate chip zucchini muffins!
Whole Grain Chocolate Chip Zucchini Muffins
- 1 ½ cups (213 g) whole wheat or all-purpose flour (see note)
- ½ cup (106 g) granulated sugar
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup melted coconut oil, or avocado, canola, or vegetable oil
- ¼ cup (57 g) unsweetened applesauce
- ¼ cup buttermilk (see note)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups (170 g) shredded zucchini
- ½ cup (85 g) miniature chocolate chips
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Lightly grease the liners with nonstick cooking spray.
- In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt.
- In a separate bowl or in a large liquid measuring cup, whisk together the oil, applesauce, buttermilk, egg and vanilla.
- Add the wet ingredients to the dry ingredients and give the batter 2-3 good stirs with a spoon or rubber spatula. There should still be dry streaks remaining.
- Gather the zucchini into your hands and give a light squeeze over the sink to get rid of excess moisture (the zucchini should weigh about 6 ounces pre-squeeze and 5 to 5 1/4 ounces after squeezing; the muffins can be a little gummy if the zucchini is not drained a little).
- Add the zucchini and chocolate chips to the batter and stir until just combined; don’t overmix or the muffins might be tough instead of light and tender.
- Fill the muffin cups evenly with batter, about 2/3 full. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
Recipe Source: adapted from this recipe at allrecipes
38 Comments on “Whole Grain Chocolate Chip Zucchini Muffins”
I made these this morning with whole wheat flour. They are very good, especially while still very warm. My husband was able to eat them while they were still very warm. He loved them as well. Easy recipe!
If I was to use some frozen zucchini would I use less or more, let all the water drip from it first?
Yes, try to drain as much liquid as possible and then use the amount called for in the recipe.
I’ve made this recipe many times and we LOVE them! Today, when I grated my zucchini, I only had abut 4 oz. (long story), so I shredded a carrot and added that in as well. It was perfect! Made 30 mini muffins. My preschooler and I are gobbling a few before his big brother gets home. Thanks, Mel!
If you want to make a loaf of zucchini bread instead of the muffins what would you change?
I’m not sure – I haven’t tried it and I’m not sure how the quantities would transfer to a loaf pan. Good luck if you experiment!
I should have doubled this recipe! I made them and then left to go pick up my son. When I returned my husband and 9 year old son had all ready eaten 3 each! When the last one was eaten, my children were asking for more. Now I just need some more zucchini. Thank you. I used all white wheat flour and followed the simple recipe. Love these!
So I am obsessed with your blog and pretty much only cook from here or Ourbestbites these days…. I am 6.5 months pregnant with my 4th and looking for some of your families favorite freezer meals… We love just about EVERYTHING on your blog but most freezer meals I have tried nobody will touch therefore not helping me in the dinner department as I am not feeling up to cooking too often. Thanks for being awesome and having great taste in food that we LOVE!!
PS I’m totally making these tomorrow… I have 3 monster zucchini sitting on my counter dying to be made into these and frozen for school mornings.
I make a lot of muffins and I loved this recipe…so simple and awesome. Thanks!
Thank you! Mine didn’t look as great as yours, but they were delicious and my two little boys licked the paper cups clean! I made about 24 mini muffins for my son’s lunchbox, but they didn’t rise very well…more like “clusters”? :(. I even had enough left over for 6 regular muffins (but these turned out more like muffins, so yay!)! I did use coconut oil, which I melted and cooled, but when I came to mixing the wet to the dry, I think my oil was hardening again, so maybe I’ll try the vegetable oil next time? I also felt I didn’t have enough wet ingredients, so when it came to giving “the batter 2-3 good stirs” it was still pretty dry (so I MAY have overmixed?) — is this to be expected? I’m kind of a triple-checker when it comes to following recipes, so I don’t know where I went wrong exactly. I’m definitely making these again!
Coconut oil can make the muffin batter a bit thicker so I think they probably turned out right…if you use coconut oil again you might try cutting back just a tad on dry ingredients to help the rise.
I have a zucchini sitting on my counter right now, waiting to be shredded & baked up. The only question is, muffins, chocolate zucchini cake, zucchini loaf……so many choices. I do have a question for you, if I was to sub some oat flour in would I just go by weight with it as well? I use oat flour in my yeast baking & even in pancakes, but I just don’t know how much to use in a recipe like this.
That’s hard to say, Jackie – but only because I don’t cook a lot with oat flour. I’d probably go by weight, though.
Thanks Mel. I will try a batch with a combination of oat & AP flour and let you know.
Great muffin recipe, it isn’t too sweet,& is nice & moist. I used 5 oz all purpose flour & 2.5 oz oat flour (1/2 c oat flour weighs about 2 oz, so a generous 1/2 c for anyone without a scale) & they turned out great. I do make my own oat flour chopping quick oats in my blender. The end product is just about the same as purchased oat flour at a fraction of the cost. I did add 1 Tbsp of cocoa to half of the batch & the chocolate muffins were very nice too. The recipe is definitely going into my keep file.
Made a quadruple batch of these today! Delicious!!
have you tried baking these in a convection fan oven? and if so, what was the difference in time & temperature? i did a conversion (thanks google) and it said 12-13 minutes bake time at 325 F. I’m worried they’ll be done on the outside and gooey on the inside. thoughts?
Yep, I’ve baked them on convection: 325 degrees F and I usually take just a minute off the baking time (but every oven is different).
These were so so good. My oldest ate 7 today and my muffin hating toddler ate three! She even licked the wrapper lol! I have so much shredded zucchini I need to use up I think I’m going to make tons more of these and freeze them for school breakfasts. Thanks!!!
Mel, these muffins are in the oven right now! But while they’re baking I just wanted to tell you how much I appreciate the “wordy” directions that you give because they really make the recipe successful. I am a precise baker and sometimes people look at me funny when I give them detailed directions but they always love the things I bake. It makes a real difference when you are precise!
P.S. Friends love the lemon blueberry cake and my family loves your perfected yellow cake!
Thank you, Mary. 🙂
This is the first year we haven’t had tons and tons of zucchini in our lives! I might have to get some at the store just to make these!
Alas, I had to buy my zucchini :(. I used your recipe as a basis, then “healthified” them, because I’m watching fat and calories. I omitted the egg and chocolate chips, used only 1 Tbsp of oil and only 2 oz of sugar, added more applesauce (about 1/2 c) and added a mashed banana. Turned out great (though I’m sure your version would be yummier)! Nutrition facts per muffin (original recipe): 188 calories, 7.3g fat (5.6 sat). Nutrition facts per muffin (healthified recipe): 111 calories, 1.4g fat (1.1 sat). Thanks for inspiring me, Mel!
Wow! Is that your garden? So impressed!
My garden is not so happy these days 🙁 I think it’s a soil issue. But excited to try these. I have a little muffin problem- I love them! Made your applesauce carrot ones earlier this week and added a few hemp seeds.
The Greek yogurt buttermilk substitution is such a great idea!!! Thank you for sharing!
And PS sometime I need some tips on how to clean, dry and store my Silpat liners. They’re useful but drive me crazy!
Thanks for all your posts. I am a huge fan and share your recipes all the time!
Hey Natalie – I’ve gotten lazy with my silpats and have started using mostly parchment paper but they keep pretty well if I store them flat inside a sheet pan (does that make sense?).
You must have read my mind this morning! I just finished shredding 14 cups of zucchini into freezer bags and was wondering what to do with it all!
Sweet! I’ve been adapting your zucchini bread recipe into whole grain zucchini bread muffins but I don’t think my kids will complain at all about the addItin of chocolate chips. 🙂
Trying these this afternoon!! Any thoughts on how long to bake a mini-muffin size? Those bite size ones are better for my little kiddos! Thanks, Mel!!
I make lots of mini muffins, and I find that checking them about 5 min before the standard size muffin bake time works pretty well 🙂
I usually bake mini muffins right around 7-9 minutes. 🙂
Yum! The shredded zucchini in my fridge and I have been anxiously awaiting this recipe since you hinted at it a few weeks ago. Actually, that zucchini is long since used and there is new shredded zucchini waiting. Don’t worry, I don’t save food for weeks on end. Now, I need to figure out a way to take these on trek with Porter and I tomorrow without squishing them in our 5 gallon buckets!
Oh yeah, you wanted a report on Monday’s pie, it was a hit!
Yum! Making these today! I’m so bummed- our raised beds had a slow start this year. Powdery mildew really got my squash. Tons of tomatoes, though!
I really love your recipe here for these muffins! Whole wheat flour is a must for me and my muffins 🙂 I find it much more filling! And I bet the buttermilk and cinnamon make such a difference in these! YUM 🙂
Mel dearest –
With all the lovely baking you do –
Please try those Parchment muffin papers .
Available any where – as we can even find them here in Nain ,Labrador.
It leaves the muffin intact –
Thank you for all of your most inspiring posts. Many of them have been tried and tested
By our family – the crispy southwest chicken – probly my most used !
With quinoa as a substitute for rice – and a dash o smoked paprika – mmm good !
Thanks, Linda! That muffin does look a little worse for wear (the unwrapped one) but that’s mostly because I dug in while it was warm. 🙂 Thanks for the suggestion!