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A streusel topped muffin with four muffins stacked behind it.
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4.63 from 8 votes

Chocolate Chip Zucchini Muffins with Streusel Topping

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Bread Recipes
Cuisine: American
Servings: 12 muffins
Calories: 326kcal
Author: Aileen Clark

Ingredients

  • 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

Instructions

  • 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.

Notes

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.

Nutrition

Serving: 1muffin | Calories: 326kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Cholesterol: 21mg | Sodium: 242mg | Fiber: 2g | Sugar: 29g