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Chocolate chip zucchini bread muffins on a wooden cutting board
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5 from 1 vote

Chocolate Chip Zucchini Bread Muffins

Grab a Chocolate Chip Zucchini Bread Muffin on your way out of the house for a quick breakfast or snack. This zucchini bread muffin recipe will transform your favorite summer squash into a dozen delicious treats.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Bread, Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 302kcal
Author: Trang


  • ¼ cup buttermilk 53 g
  • 2 large eggs
  • cup vegetable oil 67 g
  • 1 teaspoon pure vanilla extract
  • 1 cup light brown sugar 200 g lightly packed
  • 1 medium zucchini ~8 oz, 1 ¼ cup shredded
  • 2 cup all-purpose flour 260 g
  • ½ teaspoon baking soda
  • 1 ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon cinnamon
  • 1 cup semi-sweet chocolate chip 185 g
  • Melted butter for pan


  • Preheat the oven to 350°F.
  • Brush a standard size muffin pan with melted butter, spray with baking spray, or line with cupcake liners. Set aside.
  • Wash and trim the zucchini. Shred using a box grater or chop into smaller pieces and shred in a food processor. Set aside.
  • Add buttermilk, eggs, oil and vanilla extract to a large mixing bowl and beat until smooth. Add brown sugar and mix until sugar is well incorporated. Add the shredded zucchini and stir to distribute evenly.
  • Sift flour, baking soda, baking powder, and cinnamon into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and mix until just combined.
  • Fold in the chocolate chips. Optional: reserve a handful of chocolate chips to sprinkle on top of the batter before baking.
  • Transfer the batter to the prepared muffin pan, fill it all the way to the top, sprinkle the reserved chocolate chips on top if using, and bake for 17 - 19 minutes until a toothpick inserted in the center of the muffin comes out clean with just a few crumbs attached.
  • Allow the muffins to cool in the pan for 10 minutes before removing them from the pan and let cool further on a wire rack.


  • You can substitute buttermilk with plain yogurt, sour cream, or regular milk + lemon juice.
  • You can use either green or yellow zucchini.
  • You do not need to peel the zucchini before shredding.
  • If you don’t have a food processor, shred with a box grater or finely chop with a knife.
  • Optional mix-ins: replace some or all of the chocolate chips with chopped nuts, such as walnuts and pecans, or dried fruits.
  • This recipe can also be baked in a loaf pan, bake at 350°F for about 55 - 60 mins.
  • Refer to the post for more troubleshooting tips.


Serving: 95g | Calories: 302kcal