Zucchini Chocolate Chip Muffins

Zucchini muffins

Do you still have some zucchini left from your garden? Or did you buy too many at your local farmers market? No matter where you got them, I have the perfect way to use them up and fill up your freezer for a quick breakfast before school. Zucchini bread is popular, but zucchini muffins are so much better! And adding chocolate chips brings them up a few notches. So in other words, don’t forget the chocolate chips!

These muffins are very moist, wonderfully seasoned with the cinnamon and nutmeg, and amazingly delicious! I do hope that you will try these muffins, I promise you won’t be disappointed!


  • 3 eggsIMG_4824
  • 1 C vegetable oil
  • 1 3/4 C sugar
  • 2 C grated zucchini
  • 1 Tbls vanilla extract
  • 3 C all purpose flour
  • 1 Tbls cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 2 C chocolate chips


  1. Preheat oven to 350 degrees
  2. Line 24 muffin cups with liners. (You can also grease 2 loaf pans if you wish, or do 1 loaf pan and 12 muffins)
  3. In a big bowl beat the eggs. Mix in the vegetable oil and sugar. Then mix in the grated zucchini and vanilla extract
  4. In a separate bowl, mix together the flour, cinnamon nutmeg, baking soda, baking powder, and salt
  5. Stir the flour mix into the egg mix, then add the chocolate chips. You can substitute some pecans or walnuts for the chocolate chips if you want, but I think the chocolate chips are what make these muffins spectacular!
  6. Divide the batter amongst the 24 muffin tins, filling each muffin liner about 3/4 fullIMG_4814
  7. Bake the muffins at 350 degrees for about 20-25 minutes until a toothpick comes out clean


These muffins are great for breakfast or a snack.


The day we made these, my kids ate them for breakfast and after nap snack. And they ask for them again after dinner! And they asked for then at least 5 times a day until they were gone.


My kids sure did LOVE these muffins!

I froze half of them for a quick breakfast once school starts. I put them on a cookie sheet in the freezer for about an hour. Then I labeled a Ziploc freezer bag and put in the frozen muffins. Then I can remove a muffin or two whenever I need them. You can defrost them on the counter or simply put them in the microwave for about 15 seconds. They are just as good as the day you made them!




2 thoughts on “Zucchini Chocolate Chip Muffins

  1. Pingback: Katie’s Weekly Menu 9/1 | cultivatingtrio

  2. Pingback: Katie’s Weekly Goals 9/2 | cultivatingtrio

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