Learn how to make this delicious easy zucchini muffins recipe. You'd never know these muffins are made with Zucchini! Step-by-step photos teach you how to make these muffins! Add chocolate chips and roasted nuts if you want!

One of the most popular recipes in my family is this chocolate chip zucchini bread, my sister has made it herself numerous times.
So I based this recipe on that bread but adjusted a couple of things for a muffin. I also added some roasted walnuts for a delicious crunch. But if you don't like nuts don't add them!
Let's get to the recipe
Ingredients
For these muffins you'll need mainly pantry staples:
- All-Purpose/ Plain Flour. Make sure you measure your flour properly too much or too little can ruin the muffins.
- Baking Powder. This chemical leaving agent is already activated so it will help these muffins rise while baking.
- Baking Soda. This chemical leaving agent will be activated by acid, in this recipe the brown sugar acts as the acid.
- Salt. Don't skip this key ingredient that helps all of the other ingredients shine.
- Zucchini. You'll need a medium to large or two small zucchinis. You'll need to grate it into shredded zucchini. Zucchini adds an incredible about of moisture to the muffins.
- Sugar. I like to use a combination of granulated and brown sugar and not too much of it since these are breakfast items!
- Unsalted Butter. I use melted butter for the flavor but you could use a neutral oil instead like vegetable oil or avocado oil.
- Large Eggs. Your eggs need to be at room temperature to emulsify into the other ingredients.
- Pure Vanilla Extract. Use the real stuff!
- Roasted Walnuts. You could use unroasted nuts but I find roasted nuts have so much more flavor. Pecans would also go beautifully if you didn't have walnuts on hand. Then make sure you chop your nuts.
- Chocolate. You can use chocolate chips or chocolate chunks. In this instance, for the photos, I used mini chocolate chips.
If you like cinnamon then try adding ½ teaspoon of ground cinnamon to the dry ingredients.
Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
Preheat the oven to 415F/213C and line a standard muffin tin with paper muffin liners OR heavily grease each muffin cavity with non-stick baking spray.
In a small bowl whisk together the flour, baking powder, baking soda, and salt, then set aside. Shred your zucchini I use either a box grater or food processor.
In a large mixing bowl mix together the butter and sugars. Then stir in the eggs and vanilla extract.
Fold in shredded zucchini.
Gently fold in the flour mixture.
Once almost combined add chocolate chips and chopped nuts.
Be careful not to overmix the batter.
Scoop batter into each muffin liner equally, I use my large cookie scoop.
Bake for 5 minutes then without opening the oven reduce the temperature to 350F/180C and bake for an additional 14-18 minutes, or until a toothpick inserted comes out clean with no wet batter.
Let cool on a wire rack for at least 15 minutes before removing from the muffin pan and enjoying.
These are best the day they are made but you can store leftovers in an airtight container for up to three days.
How to freeze
To freeze the muffins: Let them cool completely then place them in a freezer-friendly Ziploc bag or wrap them tightly in plastic wrap/ cling film. Let them freeze in a single layer then after a few hours feel free to shuffle the bag around so they take up less space or leave them in a single layer!
To thaw a frozen muffin: Let it sit at room temperature for an hour or so, place them in the fridge overnight, or microwave for 30 seconds when you want one!
More muffin recipes
You'll love these Rhubarb Muffins.
If you love chocolate then check out these Nutella Swirled Banana Muffins.
I don't know about you but I love pumpkin all year long, these pumpkin cream cheese muffins.
For extra chocolate check out my double chocolate zucchini muffin recipe.
Cinnamon lovers will love these buttery cinnamon sugar muffins.
Sometimes you don't want to wait for a whole loaf to bake so these banana bread muffins are perfect!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Zucchini Muffins
Learn how to make this delicious easy zucchini muffins recipe. You'd never know these muffins are made with Zucchini! Step-by-step photos teach you how to make these muffins! Add chocolate chips and roasted nuts if you want!
- Total Time: 30 minutes
- Yield: 12 Muffins 1x
Ingredients
- 219 grams (1 ¾ Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Medium- Large Zucchini (1 ½ Cups) Shredded Zucchini, Packed
- 50 grams (¼ Cup) Granulated Sugar
- 100 grams (½ Cup) Light Brown Sugar
- 4oz (½ Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 50 grams (⅓ Cup) Roasted Walnuts, chopped
- 90 grams (½) Cup Chocolate Chips or Chunks
Instructions
- Preheat the oven to 415F/213C and line a standard muffin tin with paper liners OR heavily grease each muffin cavity with non-stick baking spray.
- In a small bowl whisk together the flour, baking powder, baking soda, and salt, then set aside. Shred your zucchini I use either a box grater or food processor.
- In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini. Gently fold in flour mixture until almost combined then add chocolate chips and walnuts. Mix until just combined, don't over mix.
- Scoop batter into each muffin liner equally, I use my large cookie scoop. Bake for 5 minutes then without opening the oven reduce the temperature to 350F/180C and bake for an additional 14-18 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 15 minutes before enjoying. These are best the day they are made but you can store leftovers in an air-tight container for up to three days.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: American
Keywords: zucchini walnut muffins, zucchini chocolate chip muffins, how to make zucchini muffins
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Ella O says
Delicious! I appreciate that the recipe came with metric measurements as well. Will definitely be making these again!
★★★★★
Elizabeth Waterson says
Hi Ella, thank you so much for the lovely review! So glad you enjoyed them. Take care. XX Liz
Megan says
Great recipe! Love that it does not have oil in the ingredients. Super simple to follow and I had everything I needed at home already. The muffins rise well in the tins too! I could not even taste the zucchini either - amazing!
★★★★★
Elizabeth Waterson says
Thank you so much for this lovely review, Megan!! So glad you enjoyed the muffin recipe! Take care. XX Liz
Haley Levin says
I found this recipe on tiktok and so glad I did. This is the first to me I made zucchini muffins and they were so easy and delicious. I don’t like really sweet things and these are literally the perfect touch of sweetness! Highly recommend for a quick breakfast, snack or anytime really.
★★★★★
Elizabeth Waterson says
Thank you so much for the lovely review Haley, so happy you enjoyed the muffins! Take care. XX Liz
Tessa says
These are super easy to make and delicious!
★★★★★
Elizabeth Waterson says
Thank you for the lovely review Tessa, I really appreciate it. Take care. XX Liz
Sandra Tice says
Zucchini chocolate chip muffins did not disappoint. Great recipe. Nice and moist and easy to make. Highly recommend.
★★★★★
Elizabeth Waterson says
Thank you so much for the 5-star review, Sandra. So happy you enjoyed the muffins! Take care. XX Liz
Kat says
I omitted the chocolate to be a little bit "healthier" for my toddler daughter and it was still delicious! You still had a little bit of sweetness and the taste of the crunchy walnut pieces really draws you in for more. And you can't even taste the zucchini so it's a great way to give my daughter some veg!
★★★★★
Ashley O says
These are absolutely delicious!! I don’t think I can eat muffins another way now! I do wish that I knew roughly how much calories are in them!
Elizabeth Waterson says
Hi Ashley, yay so glad you liked the muffins!! May I ask a huge favor please? Next time you leave a review could you please include a star rating by clicking on the stars? It really helps my other readers quickly see if others have had success with the recipe and helps my google standings! I appreciate it!! Thank you! XX Liz