Zucchini Chocolate Chip Muffins Recipe

This past summer was a great one for my backyard garden. We had a lot of decent rain which really jump started my veggie plants and kept them going all season long. I was able to harvest about 2 dozen large zucchini’s from just 3 plants! Yay! Anyway, last weekend I decided to whip up a batch of homemade Zucchini Chocolate Chip Muffins. Here’s the recipe I used. It will make approximately 20-24 muffins.

Zucchini Muffins Recipe

3 medium eggs
1 cup brown sugar
1 cup granulated sugar
1 cup vegetable oil
2 cups peeled & grated zucchini, seeds removed
3/4 cup semi-sweet chocolate chips
3 cups all-purpose flour
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. ground cinnamon

In a mixing bowl beat the eggs and then slowly beat in the sugars, vegetable oil and vanilla until blended. In a separate mixing bowl sift together the flour, salt, baking powder, baking soda and ground cinnamon. Gradually beat the dry mixture in with the wet mixture, alternating with the grated zucchini until everything has been well-combined together. Fold in the 3/4 cup of semi-sweet chocolate chips until they’re evenly distributed throughout the batter.

Preheat oven to 350 degrees F. Grease or line your muffin tin. Pour batter into each cup, filling 3/4 of the way full. Bake in a preheated oven for 9 to 11 minutes or until done. Remove and let cool.

Note: These muffins freeze well! Let them completely cool and then store in a freezer storage bag or freezer container. They will keep for 3-6 months. Thaw overnight in the refrigerator or on the counter-top for 1-2 hours before serving. Like them warm? Reheat in the microwave for 10-15 seconds. Delicious!

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!