Zucchini Chocolate Chip Muffins

Freshly baked zucchini chocolate chip muffins are best served warm for breakfast with some good butter and hot coffee!

To recipe
freshly baked zucchini chocolate chip muffins in a muffin pan.
Recipe insights & TIPS

Fresh baked zucchini chocolate chip muffins are easy to bake and make a great breakfast for lazy weekends or even busy weekdays! Make a batch and freeze them for later.

freshly baked zucchini chocolate chip muffins in a muffin pan.

Everyone knows how good zucchini bread is with chocolate chips, but having it in muffin form is just as good! You can bake these and be eating one fresh out of the oven  with your coffee in about 30 minutes, they're that fast!

More reasons to make my zucchini chocolate chip muffins

  • You probably have most of the ingredient list in your kitchen already.
  • Dark chocolate and sea salt.
  • They're soft and taste amazing warm.
  • You can freeze them with a thaw time of about 10 minutes.
  • Serve them with the best salted butter.
  • Zucchini is a vegetable so they're almost guilt free.

FAQ's about baking muffins

Why are my muffins flat? The answer probably his connected to the two agents in the recipe that help baked goods rise. That would be baking powder and baking soda. If these are old they can lose their potency and power to react with the acid in the sour cream.  

Is it better to bake muffins with oil or butter? While oil will help build a stronger structure for your muffins, butter is where the flavor is at.

What is the difference between a muffin and a cupcake? It's really just the texture. Cupcakes are lighter as you'd expect a cake to be but muffins are more dense and heavier.

What temperature do muffins get baked at? Begin baking in a hot oven, at least 400 degrees F to set the initial burst from the baking powder and baking soda. Then turn down the heat a little to 375 and continue baking until done.

How do I know when my muffins are done baking? You can insert a toothpick and if it comes out dry, then they should be good. I always test my baked goods by lightly pressing down on the top. If they are baked the muffin should spring back to its original shape and not leave a dent.  

zucchini chocolate chip muffins in a muffin pan
A white, fluffy chef's hat with an orange band, logo of Foodness Gracious.


Yummy homemade zucchini muffins with dark chocolate chips and a sprinkle of sea salt.

17 minutes
Total TIME:
27 minutes
10 minutes


  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 tsp cinnamon
  • 1 pinch salt
  • 1 cup sugar
  • ½ cup softened butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup sour cream
  • 1 medium zucchini, grated and squeezed to get rid of excess water.
  • ½ cup dark chocolate chips plus extra for the tops of the muffins.

Ingredient Swaps


  1. Preheat the oven to 400° and line a muffin pan with 12 paper liners.
  2. Whisk the flour, baking powder, baking soda, cinnamon and salt together.
  3. In the bowl of a stand mixer beat the soft butter and sugar together until light and creamy.
  4. Add the eggs one at a time scraping down the sides of the bowl.
  5. Add the vanilla and mix.
  6. Mix in the sour cream on low speed
  7. Add the flour mixture into the batter in two stages making sure to scrape down the sides of the bowl. Mix until no lumps are seen.
  8. Take the bowl off the mixer and fold in the grated zucchini and chocolate chips.
  9. Fill the muffin liners with the batter so that it is almost level with the muffin pan.
  10. Once all of the muffin liners have been filled, drop some extra chocolate chips on top of each muffin.
  11. Bake in the oven for 5 minutes and then decrease the temperature to 375°
  12. Bake for a further 12 minutes and they begin to look slightly golden.
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