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Zucchini Chocolate Chip Muffins

These warmly spiced zucchini chocolate chip muffins are naturally sweetened, loaded with zucchini and chocolate chips for the perfect bite. Fresh out of the oven and ultra fluffy, you’ll be skipping visits to your favorite coffee shop for breakfast.

Why You’ll Love These Zucchini Chocolate Chip Muffins

If you love sweet breakfasts, these fluffy zucchini chocolate chip muffins will be your go-to recipe every morning.

  • Wholesome. There’s lots of fresh zucchini hidden in these freshly baked muffins.
  • Dessert for breakfast. Cinnamon, earthy nutmeg, and chocolate chips in the batter make these morning muffins taste like dessert.
  • Great for on-the-go. Throw a muffin into your bag on your way out for an easy, on-the-go breakfast option.
  • No processed sugar. Honey and applesauce give each bite enough natural sweetness to replace processed sugars completely.
Labeled ingredients for zucchini chocolate chip muffins.

Recipe Ingredients

Spicy cinnamon, nutmeg, honey, and fruity applesauce create a beautiful, subtle balance of flavors. Scroll to the recipe card at the bottom of the post for exact amounts.

  • All-purpose flour – Avoid cake flour and bread flour. Only all-purpose flour will prevent the muffins from turning out cakey.
  • Regular oats – They must be old-fashioned oats, not instant ones.
  • Baking powder – Check the expiration date before you add it in. Don’t swap it for more baking soda.
  • Baking soda – Sieve it if it’s clumped together.
  • Salt – Kosher salt is best.
  • Ground cinnamon – You can use pumpkin spice instead.
  • Ground nutmeg – Don’t add more cinnamon because the flavor can become overwhelming.
  • Honey – Maple syrup and agave nectar are good swaps.
  • Applesauce – Make sure it’s unsweetened. You can also make your own by blending 1 small, peeled apple with 1/4-1/2 cup water.
  • Coconut oil – Vegetable, corn, and canola oil can be added.
  • Egg – Liquid eggs are great for this.
  • Vanilla extract – You can also use almond extract.
  • Zucchini – Don’t forget to squeeze it because extra moisture will affect the muffins’ texture.
  • Chocolate chips – I prefer mini chocolate chips, but regular ones work too.
A halved zucchini chocolate chip muffin on a plate.

How To Make Chocolate Chip Zucchini Muffins

The muffins are as simple as a spiced vanilla box-mix recipe but with sweet zucchini in the batter. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prep the oven. Preheat the oven to 350F. Line a muffin tray with liners and set it aside.
  • Prep the zucchini. Place the zucchini in a cheesecloth and squeeze out as much excess liquid as possible. You can also squeeze it with your hands over a strainer. Set it aside.
  • Mix the dry ingredients. Whisk the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
  • Make the wet mixture. Mix the honey, applesauce, coconut oil, egg, and vanilla extract in a separate bowl until smooth.
  • Combine the mixtures. Slowly fold the dry ingredients into the wet mixture until just-combined. Fold in the zucchini and chocolate chips too. Scrape the sides of the bowl to make sure everything’s well combined.
  • Bake them. Fill the liners with batter until 3/4s full. Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean.
  • Serve. Remove the muffins from the oven and let them cool for 15 minutes. Serve and enjoy!

Tips & Variations

Make a chocolate batter and add tart cranberries and crunchy coconut for a dessert-for-breakfast bite.

  • Don’t open the oven door. Once the muffins are in the oven, don’t open the oven door. The temperature will decrease every time you open it, affecting the baking time and texture. This can lead to burnt or rubbery muffins.
  • Skip the liners. Grease the muffin tray with non-stick spray and cut out circles of parchment paper that you can place at the bottom of each cavity. Add the batter and bake as usual.
  • Heat them. For a freshly-baked feel, sprinkle the muffins with 1/2 teaspoon milk and microwave them in 10-second increments until warm.
  • More add-ins. Fold 1/2 cup chopped pecans, walnuts, cranberries, or shredded coconut into the batter for more flavor and texture.
  • Add more chocolate. Stir 1/4 cup cocoa powder into the dry ingredients for an extra chocolatey bite.
  • Make mini loaves. Grease a mini loaf pan with non-stick or cooking spray. Line the cavities with parchment paper. Add the batter and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Close-up of fluffy chocolate chip-zucchini muffins.

Proper Storage

I love storing these zucchini chocolate chip muffins in Ziploc bags for an easy, on-the-go breakfast.

  • Counter: Set them on the counter, away from direct sunlight, for up to 2 days.
  • Fridge: Store them in an airtight container for up to 7 days. Set them on the counter for 10 minutes before digging in.
  • Freezer: Place them in freezer bags and freeze for up to 3 months. Thaw them overnight in the fridge or on the counter for 30 minutes.

More Muffin Recipes To Try

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Landscape photo of zucchini chocolate chip muffins.

Zucchini Chocolate Chip Muffins

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  • Author: Krista
  • Prep Time: 5 minutes
  • Cook Time: 27 minutes
  • Total Time: 32 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Oven
  • Cuisine: American


These moist zucchini chocolate chip muffins are naturally sweetened, loaded with zucchini and chocolate chips for the perfect bite.


  • 1½ cups all-purpose flour
  • 1/2 cup regular oats
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup raw honey or maple syrup
  • ½ cup unsweetened applesauce
  • ⅓ cup coconut oil, melted
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1¼ cup grated zucchini (about zucchini)
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350°F.
  2. Add cupcake liners to each muffin tin.
  3. Grate the zucchini and squeeze excess liquid out of the zucchini. Set aside.
  4. In a medium bowl, add flour, regular oats, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. Whisk together.
  5. In a large bowl, add honey or syrup, unsweetened applesauce, coconut oil, egg, and vanilla extract. Whisk together until smooth.
  6. Slowly add the dry ingredients to the wet ingredients until everything is combined.
  7. Fold in the zucchini and chocolate chip.
  8. Add the batter to muffin tins, fill 3/4 of the way up.
  9. Bake for 25-27 minutes, or until a toothpick comes out clean.
  10. Serve.


  • Serving Size: 1 muffin
  • Calories: 188
  • Sugar: 16 g
  • Sodium: 162 mg
  • Fat: 9 g
  • Saturated Fat: 7 g
  • Carbohydrates: 32 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 16 mg

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