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Zucchini-Chocolate Chip Muffins

Zucchini-Chocolate Chip Muffins
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD: about 1 dozen.


  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts


  • 1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full.
  • 2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts

1 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.


Average Rating:
  • JMartinelli13
    Aug 15, 2017

    Omitted nuts due to allergies, doubled the amount of chips instead. Would also be great with cinnamon chips or even raisins. Perfect on-the-go breakfast or snack!

  • DeliciouslyResourceful_Gina
    Aug 1, 2017

    This is perfect with 1 cup zucchini, and i doubled the chocolate chips instead of using nuts. I have previously made this recipe with extra zucchini and the texture was off/too gooey.

  • Sunshinebakerpa
    Jul 10, 2017

    I reduced the sugar to 2/3 cup, but was still too sweet for our taste. I also added a bit more mini chocolate chips and used a heaping cup of zucchini from the garden. Next time I would use 1/2 cup sugar.

  • TJ41
    Aug 8, 2016

    Excellent recipe. Muffins freeze well, and they aren't too sweet.

  • 2015Angel
    Aug 5, 2016

    Took these to my Tai Chi morning class and everyone wanted the recipe. The next class they ask where the muffins were! So good and moist.

  • cookb4
    Jul 25, 2016

    My only change to the recipe was to add more chocolate chips, and we loved them!! So did our neighbors that I shared them with.

  • LaceyRaeK
    Feb 22, 2016

    These are amazing and wonderful. I used applesauce instead of oil and added some Chia seeds and flaxseed, going to make some with raisins next time and see how that is! Thank you so much for the recipe!!

  • s_pants
    Jan 27, 2016

    These are good, but I enjoy zucchini bread better.

  • kallsmom
    Dec 1, 2015

    Was not sure my children would like this but they ate them up!!

  • ShannonMLeger
    Aug 30, 2015

    These muffins are delicious! Moist and soft with just the right amount of sweetness from the chocolate chips. The cinnamon tastes wonderful with the chocolate chips and the toasted flavour of the walnuts really take it over the top! Wonderful snack or breakfast treat anytime but especially late summer/early fall. Great way to use up excess zucchini from the garden!

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