These soft Chocolate Chip Zucchini Muffins are going to make your school mornings amazing! The secret to making zucchini muffins this fluffy is to squeeze the zucchini once you have shredded it – and to not overmix the batter!
Bonus: They are super freezer friendly, so you can always have some on hand for those crazy mornings!
This post contains affiliate links and we earn a commission for purchases made after clicking through.
A Note from Nora
I think you know this recipe is just another open dedication to my love of muffins. I even have these plain zucchini oatmeal muffins on my blog already. And the Cinnamon Crunch Zucchini Bread I just shared, of course.
But I think the main reason I’m so excited and going crazy with the zucchini baking is this: My preschooler actually eats this stuff – and I can’t blame her, because these are DELICIOUS!
How to make Chocolate Chip Zucchini Muffins
These Chocolate Chip Zucchini Muffins are wholesome, made from scratch and absolutely scrumptious. You’ll love them!
Key Steps for the Best Chocolate Chip Zucchini Muffins:
Making muffins is actually the easiest thing ever, if you pay attention to a few things.
1 – Don’t skip squeezing the shredded zucchini!
To make this super easy, finely shred the zucchini (I use a Microplane box grater that’s AMAZING) onto a clean kitchen towel.
Squeeze any extra moisture (do it over the sink or you’ll be sorry. And cleaning.).
If you skip squeezing it, you’ll have too much water in the muffins and they might not bake through.
2 – Make sure you get the mixing right.
Mix the dry ingredients in a large bowl, and mix them well! Mix the wet ingredients in a large measuring jug. Make sure you whisk until everything is smooth and the eggs are well beaten.
Then add the wet ingredients to the dry and fold JUST until combined. Do NOT overmix the batter, or your muffins will be dense and gummy.
3- Start with a high baking temperature, then gradually decrease.
You get the best bake and nicest dome on muffins when you bake them this way:
- Preheat your oven to 425F (yes, four-hundred-and-twenty-five).
- BEFORE you add the muffins to the oven, lower the temperature to 400F. Bake the muffins for 5 minutes.
- WITHOUT opening the oven, lower the temperature to 360F and finish baking the muffins for another 15-20 minutes.
As soon as a toothpick inserted in the middle comes out mostly clean, take them out of the oven. Cool in the pan for 5-10 minutes, and then… THIS: Chocolate Chip Zucchini Muffin perfection! Just imagine the softest warm muffin with melty chocolate. Hold me.
How to Store Zucchini Muffins:
Do you need to keep muffins refrigerated?
No, you don’t need to keep muffins refrigerated. They will not go bad on the counter, but they do keep for longer in the fridge.
Either way, you’ll want to pack them into a glass container with a tight-fitting lid (or pack them into a zip-loc bag, I just prefer the containers because it’s less wasteful and cheaper in the long run).
- If you keep the muffins in a cupboard or on the counter, they will stay fresh for 1-2 days.
- In the fridge, they will last for up to a week if packed correctly like I described above.
How do you freeze muffins?
It’s the easiest thing ever to freeze muffins. I do it all the time! While this recipe can be frozen, please remember to do the following:
- Wait for the muffins to cool completely before freezing them (otherwise your freezer could heat up too much and affect the other frozen goods in there).
- Use a container or bag that is suitable for freezing.
- Label the bag or container with the contents, today’s date AND the use-by time (the muffins can be frozen for up to 3 months).
Defrost thoroughly before eating. There is no need to reheat the muffins after defrosting them, but I do like warming them up a little sometimes to give the muffins that freshly-baked feel.
What do you eat with muffins for breakfast?
When we have muffins for breakfast, I usually serve them with something else. I don’t get full from them alone ?
Some of our favorites:
- An omelette before we have the muffins.
- A creamy berry and banana fruit salad (obviously with the banana picked out for my 4 year old ??)
- A protein-rich berry smoothie
Get the Printable Recipe here:
Printable recipe
Chocolate Chip Zucchini Muffins
Recipe details
Ingredients
DRY INGREDIENTS:
- 1 cup oat flour
- 1 ¼ cups all purpose flour
- ⅓ cup brown sugar packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
WET INGREDIENTS:
- 1 cup buttermilk
- ¼ cup honey
- 1 large egg
- 1 medium zucchini finely shredded and excess moisture squeezed
OTHER:
- ½ cup semi-sweet chocolate chips
Instructions
- Mix dry ingredients: Add all dry ingredients to a large bowl and mix very well.
- Prep: Prepare a 12 cup muffin tin with paper liners. Preheat the oven to 425°F.
- Mix wet ingredients: Add all wet ingredients to a medium bowl and mix very well. (I find it easier to whisk the buttermilk, honey and egg together first, then stir in the zucchini).
- Combine batter: Add the wet ingredients to the dry ingredients and stir JUST until combined. Do not overmix! Add the chocolate chips and fold them in 2-3 times.
- Bake muffins: Evenly divide the muffin batter between the prepared muffin cups (I like using a cookie scoop for mess-free work). Bake the muffins as follows:
- Preheat your oven to 425F (yes, four-hundred-and-twenty-five).
- BEFORE you add the muffins to the oven, lower the temperature to 400F. Bake the muffins for 5 minutes.
- WITHOUT opening the oven, lower the temperature to 360F and finish baking the muffins for another 15-20 minutes, or until a toothpick inserted into the middle comes out clean.
- Cool the muffins: Cool the muffins in the tin for 5 minutes. Remove them to a wire rack and cool them completely.
Notes
Nutrition
More recipe information
Try these Muffin Recipes Next:
Comments
No Comments