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
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.
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!Print
- 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
- 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
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