This moist and fluffy Chocolate Chip Zucchini Muffins recipe is the perfect way to use up fresh zucchini. They're made with less sugar and oil for a healthier muffin option your whole family will love.
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The best Chocolate Chip Zucchini Muffins, made healthy-ish.
My family devours these easy Chocolate Chip Zucchini Muffins and I make them with less sugar than typical bakery-style muffins. They're so soft and flavorful, with just the right amount of sweetness. They're great for breakfast or a snack and have definitely earned a permanent spot in our muffin rotation.
Pro Tip, if your grated zucchini is really “wet”, squeeze out some of the moisture so your muffins don't end up gummy tasting.
Check out my other zucchini recipes, like Zucchini Brownies, Zucchini Cake with Cream Cheese Frosting, Lemon Zucchini Bread, or Lemon Chicken Pasta.
How to make Chocolate Chip Zucchini Muffins:
Make Batter: Preheat oven to 350°F (180°C) and use an oil sprayer to grease or line a 12-cup muffin tin. In a mixing bowl, whisk together flour (try fluffing before measuring it so it's not too dense), sugar, baking soda, cinnamon, and salt. In another bowl, combine oil, mashed banana, milk, egg, and vanilla. Grate and measure zucchini. Gently squeeze some of the excess moisture from grated zucchini over the sink then stir it into the wet ingredients. Add dry ingredients to wet and stir just until combined, being careful not to over-mix.
Bake: Divide batter evenly into muffin cups, filling each about 2/3 full (this recipe will make 12 smaller muffins or 10 medium size muffins). Bake healthy chocolate chip zucchini muffins for 17–18 minutes, or until a toothpick inserted in the center comes out clean.
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Chocolate Chip Zucchini Muffins
Equipment
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Muffin Liners , optional
Ingredients
- 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil* (avocado oil, melted butter, light flavor olive oil, or canola)
- 1/3 cup mashed banana* (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips , raisins(80g), nuts(60g), or coconut(40g)
Instructions
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Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
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Dry ingredients: In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon salt
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Wet ingredients: In a separate bowl whisk together the oil, mashed banana, buttermilk, egg and vanilla.¼ cup oil*, ⅓ cup mashed banana*, ¼ cup buttermilk, 1 large egg, 1 teaspoon vanilla extract
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Grate and measure out the zucchini, then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.1 cup grated zucchini
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Combine: Stir in dry ingredients and chocolate chips, just until combined (don't over-mix the batter).½ cup semi-sweet chocolate chips
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Bake: Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
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Remove the muffins to a cooling rack to cool completely.
Video
Notes
Nutrition
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Recipe Adapted from All Recipes.
I originally shared this recipe July 2017. Updated May 2020 and June 2021 and August 2025.
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