Chocolate Chip Zucchini Muffins

As an Amazon Associate I earn from qualifying purchases.

Are you tired of the same boring zucchini bread? Make something better with these chocolate chip zucchini muffins. They are tender chocolate chip muffins with a cinnamon streusel topping. Plus, they don’t taste like vegetables!

Muffins cooling on a wire cooling rack next to a small zucchini.

We love baking with zucchini! We have made Cheesy Cornbread Zucchini MuffinsWhole Wheat Chocolate Chip Zucchini Bread, baked zucchini pasta, and Instant Pot Double Chocolate Zucchini Bread in the past. And I am so excited to share these yummy zucchini muffins with you today!

Jump to:
A blue floral fabric lined bowl filled with muffins.

❤️Why You’ll Love This Recipe

First, you get to use up some of that extra zucchini! If you have a garden or any friends who garden, odds are you are up to your ears in zucchini every summer.

I don’t know about you, but I hate wasting food. And we couldn’t possibly eat all of the zucchini we grow as a vegetable side. There is just too much of it.

That’s why baking with zucchini has become my best friend. My kids (and myself) think they are eating a muffin – which they are. However, they get the added benefits of the zucchini mixed in and I don’t have to waste food.

Plus, I love a good muffin. I love a muffin even more if it has a topping (like our favorite blueberry muffins with vanilla glaze).

These tasty chocolate chip zucchini muffins have a cinnamon streusel topping that takes them from an ordinary muffin to an extraordinary muffin. Good luck just eating one. My kids and I consumed the entire batch in under 12 hours. 


Ingredients for zucchini muffins laid out on a counter.

Yes, there are a lot of ingredients. I promise it’s 100% worth it. I have also included step-by-step photos and directions in the body of this post, to make it easier for you.

Here are a few things to note about the ingredients for chocolate chip zucchini muffins:

Egg: Take the egg out of the fridge as soon as you start the recipe, or 30 minutes sooner, if possible. Room-temperature eggs mix better with the batter.

Butter: The butter is used to make the streusel topping. Cut it into small chunks and arrange them spaced apart on a plate. Store them in the fridge until you are ready to make the streusel.

Lemon Juice: It doesn’t much matter if you use bottled lemon juice or freshly squeezed lemon juice. Either choice will work perfectly in this recipe.

Zucchini: We use fresh zucchini here. You can use large or small zucchini or even frozen shredded zucchini (if you have some saved from previous harvests).

Scroll to the bottom for the complete list of ingredient measurements and printable recipe card.

Four muffins stacked on top of each other on a wire cooling rack.

📖 Ingredient Swaps

Flour: The all-purpose flour may be swapped for half whole wheat flour and half all-purpose flour.

Chocolate Chips: This recipe uses semi-sweet chocolate chips. Equal parts of mini chocolate chips may also be used.

Chocolate Muffins: If you want to make these into chocolate zucchini muffins, simply substitute 1/2 cup of unsweetened cocoa powder for the chocolate chips. If you want double chocolate zucchini muffins, add the 1/2 cup cocoa powder and leave the chocolate chips.

🔪Step-by-Step Instructions

Collage photo of steps 1 through 4 for making chocolate chip zucchini muffins.
Collage photo of steps 5 through 8 for making chocolate chip zucchini muffins.
Collage photo of steps 9 through 12 for making chocolate chip zucchini muffins.

👩🏻‍🍳Expert Cooking Tips

I recommend using a box grater to shred the zucchini, not a spiralizer. You are looking for smallish pieces, not long zoodles. If you only have a spiralizer, just use some kitchen scissors to cut them up into 1-inch pieces.

This recipe does not call for draining the moisture out of the zucchini because the moisture from the zucchini is factored into the recipe.

💭Recipe FAQs

Why are my zucchini muffins soggy?

Sogginess in zucchini muffins can occur due to several reasons. Here are a few common factors that might contribute to your muffins turning out soggy:
Excess moisture in zucchini: Zucchini contains a lot of water, and if it’s not properly drained or excess moisture is not squeezed out, it can make the muffins soggy. After grating the zucchini, make sure to squeeze out the excess moisture using a clean kitchen towel or cheesecloth.
Overmixing the batter: Overmixing the batter can lead to gluten development, resulting in a denser texture and potential sogginess. Mix the ingredients until they are just combined to avoid overmixing.
Inadequate baking time or temperature: If the muffins are not baked for long enough or if the oven temperature is too low, the muffins may not fully cook and can remain moist and soggy. Make sure to follow the recommended baking time and temperature in the recipe.
Using too much zucchini: While zucchini adds moisture and tenderness to muffins, using an excessive amount can make them overly moist. Ensure that you are using the recommended amount of zucchini as stated in the recipe.
Improper cooling and storage: If the muffins are not properly cooled before storing them, condensation can build up and make them soggy. Allow the muffins to cool completely on a wire rack before transferring them to an airtight container.
Low-quality or expired ingredients: Using expired baking powder or soda or low-quality ingredients can affect the texture and moisture level of the muffins. Ensure that your ingredients are fresh and of good quality.
By addressing these potential causes, you can make adjustments to your recipe and baking process to help prevent sogginess in your zucchini muffins.

Do you leave the skin on zucchini when making bread?

The decision to leave the skin on or remove it when making zucchini bread is a matter of personal preference. Both options are viable, and it ultimately depends on your taste and texture preferences.
Leaving the skin on the zucchini can add some extra color and texture to the bread. The skin contains additional fiber and nutrients, so keeping it intact can enhance the nutritional value of your zucchini bread.
However, some people prefer to remove the skin to achieve a smoother texture in their bread. Zucchini skin can sometimes be slightly tough or chewy, which some individuals might not enjoy in the final product. Removing the skin can result in a more uniform and tender texture.
If you choose to leave the skin on, make sure to wash the zucchini thoroughly to remove any dirt or residue. Additionally, if the skin of the zucchini is particularly tough or the seeds are large and mature, you may want to consider peeling and deseeding it before adding it to the bread batter.
Ultimately, it’s a matter of personal preference, and you can experiment with both options to find the one that suits your taste best.

What does zucchini replace in baking?

Zucchini is often used as a replacement ingredient in baking for a few different purposes. Here are some common roles that zucchini can fulfill in baked goods:
Moisture: Zucchini contains a significant amount of water, which can add moisture to baked goods. It helps prevent dryness and contributes to a moist and tender texture. Zucchini is often used as a substitute for butter, oil, or eggs to reduce the fat content in recipes while maintaining moisture.
Texture: When grated or shredded, zucchini can add texture to baked goods. It adds small bits of softness and a slight chewiness, which can be desirable in certain recipes such as muffins, bread, and cakes.
Nutritional boost: Zucchini is a nutrient-rich vegetable that provides vitamins, minerals, and dietary fiber. By incorporating zucchini into baked goods, you can increase the nutritional value of the final product.
Sneaking in vegetables: Zucchini is mild in flavor and can easily blend into baked goods without altering the taste significantly. This makes it a popular choice for those looking to increase their vegetable intake or for parents trying to get their children to eat more vegetables.
Zucchini is commonly used in recipes like zucchini bread, muffins, cakes, and brownies. It can be a versatile ingredient, offering both moisture and nutritional benefits in baking while adding a subtle vegetable presence.

Do you remove the seeds from zucchini before making bread?

In most cases, it is not necessary to remove the seeds from zucchini before using it in bread recipes. Zucchini seeds are typically small and tender, and they won’t have a significant impact on the texture or taste of the final product.
However, there might be situations where you want to remove the seeds. If the zucchini you’re using has particularly large or mature seeds, you may choose to remove them to prevent any potential grittiness or bitterness. You can slice the zucchini in half lengthwise and use a spoon or a small knife to scrape out the seeds if desired.
Additionally, if you prefer a smoother texture in your bread or if you’re concerned about the appearance of the seeds, you can choose to remove them. However, it’s important to note that the seeds won’t affect the overall quality of the zucchini bread significantly.
Ultimately, whether or not to remove the seeds is a matter of personal preference. If the seeds are small and the zucchini is fresh, you can simply grate the whole zucchini, including the seeds, for your bread recipe.

How do you get moisture out of zucchini before baking?

To remove excess moisture from zucchini before using it in baking, you can follow these steps:
Grate or shred the zucchini: Start by grating or shredding the zucchini using a box grater or a food processor. Aim for a medium-fine grate to ensure the zucchini incorporates well into the batter.
Salt the zucchini: Place the grated zucchini in a colander or a fine-mesh sieve and sprinkle it with a pinch of salt. Salt helps draw out the moisture from the zucchini.
Let it sit: Allow the zucchini to sit for about 10-15 minutes. As the salt interacts with the zucchini, it will begin to release moisture.
Squeeze out the excess moisture: After the resting time, use your hands or a clean kitchen towel to squeeze the grated zucchini tightly, extracting as much liquid as possible. You can do this by grabbing handfuls of the zucchini and pressing firmly to release the moisture. Repeat this process until you have removed a significant amount of liquid.
Pat dry: Once you’ve squeezed out the excess moisture, place the zucchini on a clean kitchen towel or paper towels and pat it dry to remove any remaining moisture.
After following these steps, your zucchini will be significantly drier and ready to be used in your baking recipe. Removing excess moisture will help prevent your baked goods from becoming overly moist or soggy.

🧂More Zucchini Recipes

A picture showing the cover images for all three cookbooks written by Aileen Clark.

If you tried this Chocolate Chip Zucchini Muffins Recipe or any other recipe on my website, I would love it if you could leave me a 🌟 star rating and let me know how you liked it in the 📝 comments below. ❤️

A streusel topped muffin with four muffins stacked behind it.

Chocolate Chip Zucchini Muffins with Streusel Topping

Aileen Clark
Are you tired of the same boring zucchini bread? Make something better with these chocolate chip zucchini muffins.They are a tender chocolate chip muffin with a cinnamon struesel topping. Plus, they don't taste like vegetables!
4.58 from 7 votes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Bread Recipes
Cuisine American
Servings 12 muffins
Calories 326 kcal


  • 1 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 large egg lightly beaten
  • 1/2 cup vegetable oil
  • 1/4 cup whole milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1 cup semi-sweet chocolate chips

Streusel Topping

  • 1/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter chilled and cubed


  • Preheat oven to 350 degrees. Line a muffin tin with muffin cups and set aside.
  • Combine flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
  • Whisk together egg, oil, milk, lemon juice, and vanilla.
  • Make a well in the center of the dry mixture and pour in the wet mixture.
  • Mix well.
  • Fold in zucchini and chocolate chips.
  • Evenly distribute the muffin mixture between the 12 prepared muffin cups.
  • Prepare streusel topping by mixing together light brown sugar, granulated sugar, flour, cinnamon, and salt. Mix in cubed butter with a fork or pastry cutter until pea-sized balls are formed.
  • Spoon a heaping teaspoon of streusel over filled muffin tins.
  • Bake for 22-25 minutes until a toothpick inserted in the center of the muffins comes out clean.


Muffins can be stored at room temperature up to 3 days. They can be frozen up to 3 months.
I recommend using a box grater to shred the zucchini, not a spiralizer. You are looking for smallish pieces, not long zoodles. If you only have a spiralizer, just use some kitchen scissors to cut them up into 1-inch pieces.
This recipe does not call for draining the moisture out of the zucchini because the moisture from the zucchini is factored into the recipe.


Serving: 1muffinCalories: 326kcalCarbohydrates: 45gProtein: 3gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 11gCholesterol: 21mgSodium: 242mgFiber: 2gSugar: 29g
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.