If your garden is overflowing with zucchini, these Chocolate Chip Zucchini Muffins are a delicious way to put that fresh harvest to good use. They’re moist, lightly spiced, and packed with wholesome ingredients like rolled oats, shredded zucchini, and ground almonds.
A handful of chocolate chips makes them just sweet enough to feel like a treat while still being hearty enough for breakfast.
These easy homemade muffins come together in one bowl for the wet ingredients and another for the dry, making them perfect for busy mornings, meal prep, or an afternoon snack with a cup of coffee. Even picky eaters who usually avoid vegetables won’t notice the zucchini hidden inside.
Why You’ll Love This Recipe
- Great way to use fresh garden zucchini.
- Moist and tender with warm cinnamon and nutmeg flavor.
- Rolled oats add extra texture and heartiness.
- Chocolate chips make them kid-approved.
- Perfect for breakfast, lunchboxes, or grab-and-go snacks.
- Freeze beautifully for quick breakfasts throughout the week.
Easy Chocolate Chip Zucchini Muffins Recipe
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Equipment
Ingredients
Wet Ingredients
- 1 Cup Zucchini shredded and liquid drained
- 2 Large Eggs
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup Butter melted
Dry Ingredients
- 1 Cup Rolled Oats
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
Mix-Ins
- 1 Cup Chocolate Chips
- ½ Cup Ground Nuts your favorite, I used almonds today
Instructions
How to Make Chocolate Chip Zucchini Breakfast Muffins
- Preheat your oven to 350°F. Grease a standard 12-cup muffin tin or line it with paper liners.
- Mix the Wet Ingredients. In a large mixing bowl, combine the shredded zucchini, eggs, brown sugar, granulated sugar, vanilla extract, and melted butter. Stir until smooth.1 Cup Zucchini, 2 Large Eggs, ½ Cup Brown Sugar, ½ Cup White Sugar, 1 Teaspoon Vanilla Extract, ½ Cup Butter
- Combine the Dry Ingredients. In a separate bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.1 Cup Rolled Oats, 1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking powder, ½ Teaspoon Baking Soda, ½ Teaspoon Ground Cinnamon, ½ Teaspoon Ground Nutmeg, ½ Teaspoon Salt
- Make the Batter. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and ground almonds.1 Cup Chocolate Chips, ½ Cup Ground Nuts
- Fill the Muffin Pan. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a few extra chocolate chips and ground almonds over the tops.
- Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before carefully removing them to a wire rack. They are quite tender while still hot and may fall apart if removed too soon.
Notes
Kitchen Tips
- Measure the zucchini after squeezing out the liquid.
- Use old-fashioned rolled oats for the best texture.
- Avoid overbaking to keep the muffins soft and moist.
- Let the muffins cool slightly before removing them from the pan.
- The key to moist muffins—not soggy ones—is removing as much moisture as possible from the shredded zucchini. After shredding, place it in a clean kitchen towel or several paper towels and squeeze out the excess liquid.
- Don’t overmix the batter once the flour is added. Stir just until everything is combined to keep the muffins light and tender.
- If you’d like a little bakery-style finish, sprinkle a few extra chocolate chips and ground almonds over the tops before baking.
Nutrition
Variations
These muffins are easy to customize with whatever you have on hand.
- Swap the almonds for chopped walnuts or pecans.
- Use dark chocolate or mini chocolate chips.
- Add a tablespoon of flaxseed or chia seeds for extra nutrition.
- Stir in a handful of raisins or dried cranberries.
- Replace half the all-purpose flour with whole wheat flour for a heartier muffin.
Storage
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to one week.
These muffins also freeze well.
Wrap each muffin individually or place them in a freezer-safe container for up to 3 months. Thaw overnight or warm in the microwave for about 20 to 30 seconds.
Do you peel zucchini before shredding?
No. The peel is tender and softens while baking. It also adds color and nutrients to the muffins.
Can I make these without nuts?
Absolutely. Simply leave out the ground almonds or replace them with an extra ½ cup of rolled oats.
Why do I need to squeeze the zucchini?
Fresh zucchini contains a lot of water. Removing the excess moisture keeps the muffins fluffy instead of dense or gummy.
Can I make mini muffins?
Yes. Fill mini muffin tins about three-quarters full and bake for approximately 10 to 12 minutes.
More Garden-Fresh Recipes You’ll Love
When zucchini season is in full swing, every harvest brings new opportunities in the kitchen. These breakfast muffins are one of our favorite ways to turn fresh garden produce into something the whole family enjoys.
Whether you’re enjoying one with your morning coffee or freezing a batch for busy weekdays, they’re a simple reminder that homegrown ingredients make everyday recipes even better.
A delicious grab and go breakfast muffin.