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Zucchini-Chocolate Chip Muffins

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, room temperature, lightly beaten
  • 1/2 cup canola oil
  • 1/4 cup 2% milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts


  • In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full.
  • Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
    Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts
1 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.

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Average Rating:
  • Brittany
    Oct 27, 2020

    Can we make these with bisquick? Lol.

  • homemadewithlove
    Sep 18, 2020

    Really good! Freezes well for mornings on the go. I used almond milk and almond flour for part of the flour.

  • xxcskier
    Aug 8, 2020

    I made these this morning for breakfast and they were delicious ! The only very small change I made was adding raw course sugar on the top of the muffins before baking. This recipe is a keeper!

  • azzilu
    Jul 29, 2020

    very tasty...and easy...i accidentally omitted the cinnamon, but they still tasted very good...

  • Rachel
    Apr 23, 2020

    This is the perfect zucchini muffin recipe. My kids gobble them up whenever I make them.

  • gaylene2
    Nov 6, 2019

    I double (or more) this recipe since they freeze so well and then I have them at my beck and call whenever I want! Instead of using mini chocolate chips, I used regular size, sprinkling them on top before baking. My husband liked the fact that the paper peeled off so easily!

  • Katheen Ann
    Jul 7, 2019

    Thanks for this great recipe. I love its easy, quick prep and I love that it only makes 12 muffins (good sized ones) . . . a smidge of portion control around here! I don't like to waste food, and this is perfect for those bits of zucchini I have laying around sometimes. I've made substitutions time and again, mostly due to lacking ingredients, but the original recipe is awesome!

  • kaz
    Jul 3, 2019

    No comment left

  • amsm
    Oct 16, 2018

    These were easy to make and delicious! My kids gobbled them up in no time. I also shared some with a friend and she immediately asked for the recipe. I love the balance of cinnamon and chocolate flavors in these moist muffins. They also freeze very well. All the muffins I froze for a quick morning breakfast are gone!

  • JMartinelli13
    Aug 15, 2017

    Omitted nuts due to allergies, doubled the amount of chips instead. Would also be great with cinnamon chips or even raisins. Perfect on-the-go breakfast or snack!