Let Me Tell You About Zucchini Muffins

So picture this: it’s late Sunday afternoon, I’ve realized (once again) that I bought too many zucchinis because they were on sale and looked too cheerful to leave behind. Cue the classic dilemma—what on earth do I do with these before they shrivel up and judge me from the crisper drawer? That’s how I tumbled headfirst into making these easy zucchini muffins with chocolate chips. Honestly, the first batch turned out a bit… weird, not gonna lie. But that’s the joy: mess around in the kitchen long enough and eventually something delicious will happen. Plus, my 12-year-old declared these his “lunchbox legend,” which—if you’ve ever tried to impress a preteen—counts for a lot.

Why I Make These Again and Again

I whip up these muffins when I’m craving something cozy (or when I need to hide veg in dessert, let’s be real). My family barely notices the zucchini (unless I accidentally leave big green hunks, whoops), and, well, the chocolate chips pretty much distract from anything else. My husband calls them “sneaky healthy” and even my neighbor Steve, who claims he hates zucchini, scarfs them down without complaint (sorry, Steve!).

Oh and here’s a confession: I’ve 100% forgotten to squeeze the water out of the zucchinis before—and the muffins still tasted pretty good. Maybe extra moist. But not a deal-breaker.

Gathering Your Ingredients (and Some Swaps)

2 cups grated zucchini (about 2 medium—sometimes I just grab whatever’s left, honestly)
2 eggs (large or whatever’s in the fridge; I have used flax eggs in a pinch)
1/3 cup melted coconut oil (or any mild oil—grandma swears by canola but I can’t tell much difference)
1 teaspoon vanilla extract (the real stuff is nice, but I’m not above the fake on a rough week)
1/2 cup granulated sugar (sometimes I do half white, half brown for a bit more flavor)
1 1/2 cups all-purpose flour (whole wheat flour works but it can get a bit, I dunno, hearty)
1 teaspoon cinnamon (or pumpkin pie spice if you’re feelin’ lazy or festive)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (I just use whatever’s on hand. Table salt, sea salt…)
3/4 cup chocolate chips (or more. Or less. Who am I to judge?)
Optional: A handful of walnuts or pecans if you swing that way

If You Want To Make These Muffins (Here’s What I Do)

First, preheat your oven to 350 °F (or about 175 °C for those of you across the pond). Grab a muffin tin and either grease it a bit or chuck in some paper liners if you fancy less cleanup.
Grate your zucchini (no need to peel it, but I usually lop off the ends so they don’t get weirdly stringy). If it’s super watery—like, puddle on your cutting board—give it a little squeeze in a tea towel. If not, don’t stress it. This is usually where I take a tiny taste to make sure the zucchini isn’t weird (it never is).
In a pretty big bowl, whisk together the eggs, melted coconut oil, sugar, and vanilla. I just use a fork if I can’t find my whisk (which is… often).
Plop the grated zucchini into that wet mixture and give it a good mix.
In another bowl, stir together the flour, cinnamon, baking powder, baking soda, and salt. (Or just sprinkle everything right on top of the wet mix if you are feeling rebellious—it mostly works, honest.)
Gently fold the dry ingredients into the wet. Don’t overmix or the muffins might get a bit tough. When it’s mostly combined (some floury streaks are A-OK), stir in those chocolate chips and, if you’re feeling nutty, nuts too.
Scoop the batter into your muffin tin (about 3/4 full—though I sometimes get ambitious and overfill them, and then, uh, muffin volcanoes).
Bake for 20 to 25 minutes. I start checking around 18 just in case my oven decides to run hot again. A toothpick should come out mostly clean, but if you hit a chocolate chip and think, “oh no, raw!”—wait, check a different spot. Don’t panic.
Let them cool, or just burn your tongue trying to eat one straight from the tin like I do every time. (They smell that good.)

Stuff I’ve Figured Out (Sometimes the Hard Way)

Squeezing the zucchini is usually better—unless you like really moist muffins. Actually, sometimes I forget and they still taste fine, just a bit squishier.
If you want the tops extra golden, sprinkle a bit of turbinado sugar on before baking. Looks fancy. Tastes sweet.
Muffin wrappers are great for less dishes, but if you don’t have any, just grease up good. I’ve used a scrap of butter wrapper to do this in a pinch.

Things I’ve Tried (and Whether I’d Recommend Them)

One time I swapped half the flour for oat flour—muffins went a bit dense but still kinda tasty. Blueberries instead of chocolate chips: totally works! (Blue hands though. Beware.) I once tried adding shredded coconut but, uh, let’s just say there were no requests for a repeat.

About the Gear

I use a standard old muffin pan, but if you only have a loaf tin—just bake it a bit longer (up to 10-15 minutes extra) and cut it into fat slices. Muffins, but make it rustic.
No grater? You can use a food processor or even a sharp knife, though that takes donkey’s years and your squares end up chunky. I wouldn’t really advise.

Easy Zucchini Muffins with Chocolate Chips

How I Store These Muffins (When They Actually Survive the Day)

Alright, technically you can keep these in an airtight container on the counter for up to 2 days, or pop in the fridge for maybe 4. If you want to freeze them, wrap tightly and they’ll last about 2 months, or so I’ve read—ours have never made it more than 48 hours (I blame my midnight munchies).

How We Eat Them (And You Might, Too)

The classic: warm from the oven, with a pat of salted butter. My kids dunk theirs in hot cocoa (I know…). I reckon they’d be smashing with some cream cheese, but it’s pure nostalgia for me to have one split with a mug of strong Yorkshire tea. If you want a fancier brunch, stack ‘em up and serve with a scoop of whipped cream and berries—someone’s leaving impressed, no doubt.

Stuff I’ve Learned (Usually the Hard Way) – Pro Tips

I once tried to skip lining or greasing the tin—regret! Muffins stuck like super glue. Don’t make my mistake.
Don’t overmix; it makes them weirdly chewy. Trust the lumps.
Actually, let them cool fully before storing or the tops get gooey. I never wait, but I always regret not listening to my own advice.

People Ask Me These All The Time (FAQ Edition)

Do I have to peel the zucchini?
Nope! The skin is pretty much invisible in the muffin. Plus, I’m far too lazy for that step.
Can I use other chocolate chips?
For sure. Milk, dark, mini chips… I even used butterscotch once and honestly, it wasn’t half bad.
Is there any way to cut the sugar?
Yup—drop down to 1/3 cup or sub in maple syrup (reduce other liquids a touch if you do). Results are slightly less sweet but still good.
Why are my muffins soggy?
Probably too much water in the zucchini—just squeeze a bit next time.
Can I make this gluten-free?
I haven’t personally, but here’s a good resource: Minimalist Baker’s gluten-free muffins—give it a whirl!
Can these be made vegan?
Sure thing, just swap eggs for flax eggs and use vegan choc chips. Works out pretty well, though mine don’t rise quite as much.
Muffin stuck to the wrapper—help!
Let them cool a little longer before you try to unwrap. (Learned that one myself, too!)
How finely should I grate the zucchini?
Finer gives a smoother texture, but coarser is just as good unless you’re hiding it from picky eaters—go with your gut.
Anything else I should try?
If you’re in the mood for more muffin experiments, Sally’s Baking Addiction has a whole arsenal—she’s got some wild combos.
Wait, what was that thing about baking powder vs baking soda?
Honestly, I mix them up too. Both help rise; just use both here!

Quick Digression (Because Why Not?)

This isn’t related to muffins but last week my cat decided the open oven was a lovely place to nap (thankfully it was off). So, moral of the story: double-check your oven before you preheat. Animals and muffins don’t mix. Anyway—happy baking!