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Pan of Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins

Prep Time 15 mins
Cook Time 35 mins
Course Snack
Cuisine American
Servings 18


  • 2 zucchini, shredded
  • 1 cup sugar
  • 2 eggs
  • cups all purpose flour, divided
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • tsp vanilla extract
  • ½ cup milk
  • ½ cup semi sweet chocolate chips


  • Preheat oven to 350°F.
  • Line a muffin pans with paper liners or grease the pans
  • Place shredded zucchini in a large bowl and add ¼ cup of the flour. Toss to coat and set aside
  • In a small bowl, lightly beat eggs with sugar. Pour into zucchini and stir together
  • In a medium sized bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
  • Add milk and vanilla and stir well.
  • Add dry ingredients to zucchini mixture.
  • Stir until just combined.
  • Fold in chocolate chips.
  • Fill prepared muffin pans
  • Bake in preheated oven for 30-35 minutes or until cooked through. A toothpick inserted in centre should come out clean.
  • Allow to cool in pan for 3-4 minutes before transferring to a wire rack to finish cooling
  • Once cooled, store in an air tight container for up to 3 days or freeze for up to 3 months.