Zucchini-Chocolate Chip Muffins

Wow, wow, wow, wow... Did I say WOW?! I made these for the daughter of a family I nanny for who will barely eat veggies. This sounded like the perfect way to sneak some in. After making 12 muffins, I had enough to fill a small ramekin and make a giant muffin that I thought about keeping for myself. After one bite, I wanted nothing more than to take the other 12 home myself! Only changes: I used 1/2 c whole wheat flour, 1/4 c applesauce, and 1/4 c veg oil. The only thing I didn't do that I'll do next time is peel the zucchini before shredding, therefore making the zucchini completely invisible. Overall, this is the best muffin recipe on this site!

These muffins are delicious!! I took some of the other suggestions. I doubled the chocolate chips and added a shredded, peeled apple with the zucchini. I did not have mini choc. chips, but regular worked just fine. For added fibre, I used half whole wheat flour. I only added half the oil - still very moist! I don't like nuts in muffins, so left them out. I doubled the recipe and it made 18 large muffins. Note: the batter is VERY thick, but once the zucchini is added, is perfect. Thanks for a great recipe!

My family loves these muffins. I make them often. The last time I made them, I grated 2 apples and added them to the batter. The muffins came out incredibly moist and sweet. My son loved them so much he insisted that I post it.

This is a fantastic way to use up zucchini. I make mini-muffins, as opposed to full-sized, and my kids (and husband) eat them up! My changes: a dash of nutmeg, dash of ginger, dash of cloves. A 4oz cup of applesauce with a splash of oil to complete the 1/2 cup and brown sugar instead of white.

These were great, however I did make a few changes. I used canola oil instead of vegetable oil--it's what I had on hand. I also used the regular sized chocolate chips--not mini, and used 1/2 cup of them. These are great--especially warm or reheated in the microwave.

I have made this recipe several time now. My daughter, who will eat nothing green, asks for these muffins! She even grates the zucchini to go into them. I have made them with all the oil and half oil and hald applesauce -- both are great, can't really tell a difference.

So easy and SO delicious! I did what other reviewers did and used double the chocolate chips. I also grated an apple and put it in. Gave it a little more flavor. Very moist. mmmmmmm

I added a pinch of cinnamon instead of the full amount, used lime juice instead of lemon juice(because I was out) and added more chocolate chips. Very good!!

These were fantastic muffins! I love zucchini bread and wanted something that could hold up better than sliced bread. I followed the recipe exactly except to add a bit more chocolate chips. If you try this recipe, please keep in mind that you can taste zucchini, it is not like a regular choc. chip muffin! My kids did notice a difference, but I will keep trying to persuade them to eat! I plan on making this over and over again!

The second time I made this, I liked it much better. I don't know if I didn't cook it long enough, or what. I do know that the second time I followed the recipe the way it was (plus extra choc chips) and the first time I did half oil and half applesauce... but I don't know if that was what made the difference.

I doubled the batch and they were still gone in a day. I followed the oil/applesauce and flour recommendations and they were beyond excellent. Thanks for such a great recipe!!!

I made three small changes--I added a teaspoon of baking powder, used melted butter instead of vegetable oil and I upped the mini chocolate chips to a half cup. I got exactly twelve biggish muffins. Mine were done at just over 20 minutes. Out of twelve muffins, two remain. My husband and two boys absolutely loved them. I think these would be great with cinnamon chips, too.

This was a very yummy recipe! I will totally make it again. I did make a few changes to make it a little healthier. I exchanged 1/2 cup of the white flour for 1/4 cup wheat flour and 1/4 cup wheat germ. I reduced the sugar to 1/2 cup and doubled the chocolate chips. Used apple sauce instead of oil too. Otherwise I followed everything else exactly! Oh, but I made 6 large muffins and baked for 30 minutes instead of 12 regular size muffins.

I need to use up a lot of zucchini so I made this recipe and a brownie recipe. My husband raved over these. I wish it used more zucchini, but other than that it is a great tasting recipe.

Just made a double batch of these today-- SO glad I doubled the batch. I ended up sending some to my neighbor (he loves them), my kids love them, and I froze some for future use. Awesome recipe as is.

Good and easy to make. I did double the chocolate chips and frankly still think they could have used more LOL...

These muffins are easy and delicious. I added 1 grated apple and used Hershey's CINNAMON chips, instead of chocolate chips. My son eats 2 in the morning before going to work and my husband takes them in his lunch box for a quick, healthy munchie. Thanks for the great recipes!!!!!!!

Used 1 cup all purpose flour, 1/2 a cup of whole wheat. tasted great! Left the skin on the zucchini.

My pickiest eater requested that I make chocolate-chocolate chip muffins. I really need him to eat more vegetables, so I looked for recipe that had zucchini in it! This recipe rocked the house! The only changes I made, were that my kids wanted CHOCOLATE-chocolate chip muffins..... so I added a box of Sugar Free Instant Chocolate Pudding, and instead of using 3/4 cup sugar, I used the pudding pix, and 1/2 cup Splenda. I used a blend of whole grain flours instead of all-purpose, 1/4 cup oil and 1/4 cup unsweetened applesauce...... but followed the rest of the recipe. They came out GREAT, and I've already been asked to make them again!

Very nice. Easy to make and delicious!

Amazing! Add more chocolate chips though. :o)

I really wanted this recipe to work for us. They went together easy. The taste was fairly yummy. Unfortunately no one could get past the smell to enjoy the taste. The zucchini smell was very strong and unpleasant. I won't be making these muffins again.

Very tasty and a great way to use your zucchini! I put more chocolate chips in and blended the zucchini instead of grating it because I can get my boys to eat them if they don't see the actually zucchini:)

I did follow some of the ideas other people had mentioned and combined it all into one. I used a 1/2c wheat flour, 1/4c oil, 1/4c apple sauce, a little less sugar than called for and 2 tablespoons cinnamon. AWESOME! Next time, I'm using 1/2c sugar. I also used regular size chocolate chips - about 1/2c. RAVE REVIEWS!

These were great! I'd prefer with mini chips.

Fabulous...I made these with all whole wheat flour and I added 1/4 cup of oat bran and 2Tbl. of flaxseed and replaced the oil with all applesauce and these came out so good, very moist and scrumptous. Only thing was I only got 10 muffins instead of 12, maybe I made them to big. Hmmm.

I used half plain yogurt and half the oil (canola) instead of veg. oil, and used 50% more chocolate. Also placed a chocolate chunk on top of each. Muffins came out moist and delicious!

Perfection! I omitted the chocolate chips and the walnuts, looking for a healthy/trick way to get veggies into the little one. :) These were fabulous.

I loved these muffins! I'm sure the full amount of sugar would have been great, but I'm trying to cut back, so I only used 1/2 cup sugar and they were still great! I used 1/4 cup grapeseed oil and 1/4 cup applesauce in place of the vegetable oil, and I used whole wheat pastry flour. My kids and husband also loved these muffins.

Great muffins; very moist and tender. Tripled the recipe, which made exactly 35 muffins. Subbed 1/2 unsweetened applesauce and 1/2 oil. Used 1/2 cup whole wheat flour to every 1 cup of AP flour, and could have probably used more without them being too dense. Omitted nuts. Doubled chocolate chips, but will use less next time. Oh, and had no fresh lemon juice, so used the jarred stuff. Thanks for a fabulous recipe!

The only change I made to this recipe was to omit the walnuts (I'm allergic) and increase the chocolate chips to 1/2 cup. These were amazing, my daughter and I made them with friends and they asked for seconds (a mighty feat when speaking of children under 9)!

This & the blueberry zucchini bread recipe are the first zucchini recipes I have ever made & I am hooked. Definitely double the recipe (you can always freeze the left overs). I used 1 part whole wheat flour to 2 parts all-purpose. Used regular size chocolate chips and agree with other reviewers that if you consider this a chocolate chip muffin recipe, you will definitely want to increase the amount of chocolate chips. I followed the recipe, but will most likely double the amount next time. Batter was nice and thick so I could use my pampered chef scoop to place the batter into the muffin cups for little spilling and quick clean-up.

Very good! I substituted 1/2c. whole wheat flour for 1/2c. of the white flour, which I think lent a nice hearty flavor & texture. I will definitely make these muffins again!

These were excellent; however, I decided to make changes before I'd ever tried them... I chose to double the recipe and used 1 cup of really great olive oil and added 1/4 c. of powered baking chocolate...so that they looked like cupcakes! I eliminated the lemon juice and used half and half in place of the milk. These were awesome...

Outstanding and so easy to make. My 4 year old helped make these for her pre-school class and they were a hit.

My daughter said they were better than the ones we buy from a specialty baker. I substituted applesauce for the oil and added a bit more chips. They were moist and flavorful.

Excellent, Jared loved them. Used frozen zucchini, must make sure it isn't too liquidy.

Excellent muffins. I used 1/2 cup sugar instead of 3/4 and they were still plenty sweet enough for us.

i should have listened and halved the oil. too greasy, if i make it again i'll use applesauce or only 1/4 cup oil

Yummy, thanks for the recipe! I did add more choc. chips, and maybe more zucchini (I didn't measure) I used regular choc chips and I think that the recipe is right mini would have been better. Thanks again!

These were fantastic! My son loved them. I am always happy to find a recipe with fruits/veggies in them that he likes. I took another reviewer's suggestion though- peel the zucchini so that none of the green shows. That way, you def. can not tell there is any zucchini in it.

These were really good cinnamon muffins. I think next time I'll leave out the chocolate chips because the flavors didn't really mix that well. My boyfriend thought they would be better as a loaf of bread because of the texture.

These were really good and moist. Everyone loved them, even my kids.

Deliciously moist muffins! Though, instead of adding walnuts to the mix, I chopped them up and sprinkled a few on top of each muffin cup before placing the pan in the oven - I also added a little bit of sugar, too (makes for a nice sweet crust). Try using a large (6-cup) muffin pan next time... fill each cup 3/4 full and you've got yourself a gourmet muffin! Thanks for sharing!

Fantabulous! Oh so good and was the easiest way to sneak in veggies for a visiting finicky child. I was happy to use zucchini that I picked from my garden and although maybe not great for my waistline, great for the kids to try. The only change I made was to add 1/4 cup shredded coconut and used regular size chocolate chips. Everyone loved them and I doubt they will be around by the end of the morning. Great recipe!

these are the best muffins...my husband, and 3 year old love them and I love them even more because of the zucchini in them....great way to sneak some extra vege's in:)

Very yummy. It makes such a "pretty" looking muffin. I will definitely be making these again. I used 1/4 cup oil and 1/4 cup applesauce and I used 1/2 cup of whole wheat flour (in place of some of the all purpose flour) and extra chocolate chips.

Replaced half the oil with applesauce and a third of the a p flour with whole wheat flour to make it a little healthier. Also replaced half the white sugar with brown sugar. Added more chips also. Didn't change the basic recipe, just tweaked it and loved it!

My kids loved these! I did not put any nuts in and added extra chocolate chips and they are delicious!

These were good but I didn't add enough chocolate chips so they weren't great. But, there's a simple solution which I will try next time... more chocolate chips! I also followed other suggestions to add an apple. Worked great!

Had a little zucchini to use up, so I made these into mini muffins for my kids to grab as little snacks. They love them, and say they can't even tell that there is zucchini in them. I used applesauce instead of oil, but followed the rest of the recipe as written. Great for snacks!

Made these with Gluten Free flour and they were amazing! I used brown sugar as another reviewer did and I also (accidentally) used more vanilla than called for and it was great!

I don't think I'll make these again. I changed the recipe according to other reviewers' suggestions, but I don't think that was the problem as I often change the recipes to make them healthier in the same way that I altered this one. I subbed in half whole wheat flour, added a cup of shredded apple, cut back a little on the sugar and on the oil. I also added more chocolate chips - couldn't resist! We ate them all but it was slow going. They were nowhere near as good as the mocha banana chocolate chip muffins on this site (to which I make the same healthier changes). I'll go back to those instead. I think maybe I found the combination of zucchini, cinnamon, and chocolate to be a strange one ?

I made some substitutions due to dietary needs and what I had on hand and my husband, 5 year old and 13 year old all love them. My changes were: I used 1/2 white and 1/2 wheat flour, egg beaters in place of the eggs, splenda in place of the sugar, almost doubled the chocolate chips (regular size), and in place of the oil I used 1/4 oil and 3/4 pumpkin puree from a can. I omitted the lemon juice since it didn't seem like it would go well with pumpkin. I also skinned the zuchinni so it wouldn't be so obvious in the muffins. I used cupcake pans and baked them at 350 degrees for 18 minutes. Perfect!

Delicious! This recipe allowed me to use up more zucchini from our garden, which is always a plus. Thank you!

These muffins are FANTASTIC! I am not even a fan of zucchini and I love them! I did change the recipe a bit though, I couldn't find peanut butter chips, but did find peanut butter & chocolate ones. I didn't really want to pick out all of the peanut butter ones, so I made peanut butter chocolate chip muffins. Yummmy!

Followed the recipe perfectly, and they were good, but I don't think they were amazing.

Left out nuts. Very yummy!

OMG - these are fabulous! Very easy to make and taste delicious. I made my first batch with my four-year old daughter this morning - followed the recipe as is, but excluded the walnuts. The second batch is in the oven as we speak - experimenting with half wholewheat flour this time. I used a yellow zucchini (because that's what I have growing in the garden) and you can't see or taste the zucchini at all. Will be making these on a regular basis. They beat the zucchini brownies hands down!

unimpressive.

Yum! Made a little healthier by using whole wheat flour, agave instead of sugar, canola oil, and adding in some apple for moistness! Will definitely make again!

These were good, but I wish I had doubled or even tripled the chocolate chips...or included cocoa powder, as they weren't chocolate-y enough (my son wouldn't even try them because he could see the zucchini, but my health-conscious daughter liked them).

Delicious! I used half oil, half applesauce, as well as half whole wheat flour, but they still tasted very indulgent! Will definitely make these again - very quick and easy to throw together too.

Great recipe! I use 1/2 applesauce and 1/2 oil. Also I use 1/2 whole wheat flour and add 1 Tbsp. ground flax seed and my kids love them.

Great alternative to traditional muffins. I did sub both 1/2 applesauce and 1/2 canola oil for the amount called for. Also used equal parts combination of unbleached a.p. flour, whole wheat flour, and almond meal. Additionally used 1/2 amount of turbinado sugar. Turned out fabulous. (16 servings size)

Great recipe - so moist! I used 1/2 tablespoon of cider vinegar in place of the lemon juice (was out of lemons) and doubled the chocolate chips in place of the walnuts. I also baked as a loaf at 375° for 40 minutes. Fabulous, will make this again!

Oh my wow. These are amazing! I also made them multigrain and subbed 1/2 oil for sauteed apples. YUM! These were DELICIOUS. Definitely a keeper!! I decided, once I ran out of zucchini, to get in the mood of fall and make these with pumpkin. All I had to do was add 1 cup pumpkin puree in lieu of zucchini, put in some nutmeg, and add a little extra milk and oil. PERFECT! Everybody loved both recipes. :D

I froze these to eat over time on mornings when I was running late. They thawed and were still soft and delicious!! I will make them again next year for sure!

I really enjoyed this recipe. My husband said they were the best yet! I suggest greasing the muffin cups instead of using paper as the muffins tend to stick to the paper.

Best advice is to double the recipe because these won't last. I forgot to add the milk and these still came out delicious. I used 1/4 cup white sugar, 1/2 cup brown. Flour: 1/4 cup oat, 1/4 whole wheat and 1 cup white. Didn't have lemon juice and used 2/3 cup shredded apples and 1/3 heaping cup zucchini (peeled). I am going to make a second batch now with the milk for comparison. These are going to go into a muffin-gift-basket. Presentation is worthy. I saw no need for extra choc chip since they are mini's they balance out well in texture, flavor and visual. More I think would put out of balance.

LOVED IT! I used half braown half white sugar! AND I tossed in a little ground cloves and nutmeg..REALLY yummy! Doubled recipe = 15 texas muffins.

I was looking for a muffin with hidden veggies to help my 3-year-old get all her servings. Even though she saw me put the zucchini in and told me that she doesn't like it, once one of these yummy muffins was in front of her, she changed her mind! I did use about half whole wheat flour and half white flour. I also substituted applesauce for most of the oil. Great muffins!

These are fabulous! I stuck to the exact recipe, but made them into mini muffins. Soooo good, my kids LOVE them! The second batch I added some quick cooking oats and it turned out just as great.

These muffins make you say "WOW!!!" So delicious that I made a double batch, of which one was a loaf of bread. Bake the bread version of this recipe at 400 degrees for 1 hour or till testing demonstrates they're done. I used 1/4 cup canola oil and 1/4 cup applesauce to "lighten" the recipe a bit. I also used dark chocolate (regular sized) chips and BAM! So good.

Wonderful recipe. Modified recipe a little. Grated one half of an apple with zucchini (then measured out heaping cup) as suggested by other reviewers. Also mixed in 1/2 tbsp cocoa powder, and used 1/2 cup mini choc chips. I think using 1/4 cup and sprinkling some on top would be good too.

Fantastic - very moist!!

Makes about 30 mini muffins. They were ok - you can't really tell they have zucchini in them. Easy and quick to make, but nothing spectacular. I would add a touch of nutmeg or pumpkin spice next time - they needed just a tad more flavor. If you're looking for a quick & easy way to use your garden's bounty, this recipe works well.

YUMMY< I made these for my son's snakc at school, the kids loved them and had no idea there was a vergetable in there!

Very good! I have made three batches already. I will be freezing some of these if there are any left. Definitely a keeper! Thanks for a great recipe.

Great recipe! I love the fact that the zucchini makes the muffins so moist!

Like others, I used just less than half wheat flour, a shredded apple, and walnuts in part. I probably used too much zucchini--tripled recipe and added about 3.5 c.

A great recipe - with or without the chocolate chips. We did half our recipe with them in and half without and all of the muffins were moist and yummy. Easy to make; always a great way to use up extra zukes from our garden. Thanks for the recipe!!

Yum. Will definitely become a regular recipe during zucchini season!

Very good, simple and quick. Everyone is always surprised to hear that there is zucchini in these muffins!

As others did, I used apple sauce to cut the fat, did half whole wheat flour, and brown sugar rather than white. I meant to make them as is, but after I had hauled out all of the stuff I realized I didn't have enough zucchini. I just added the difference (it was about half a cup) of frozen bananas. Also, I added a heaping tablespoon of cocoa into the dry ingredients to make 'em really nice and chocolatey. As well, I used only a tsp. of lemon juice and added it to the milk before adding it to the rest of the wet ingredients to make it a bit like buttermilk (the end result looked a bit dry b/c I added the cocoa, so maybe I should have left the whole amount of juice in, but I was worried about over curdling the milk. Instead I added a splash more oil once it was mixed.) Of course I used extra chocolate chips (had to omit the nuts since the kids' school is nut-free.) So, I didn't follow the recipe exactly, since they were more banana-chocolate than zucchini-chocolate but the results were DELISH! They barely lasted a day.

Amazing, amazing, amazing! I used whole wheat flour and added 1 yellow declicious apple, grated. For the younger kids, I would make sure to peel the apple first (or use 1/2 cup of apple sauce instead), as the texture of the apple skin can be a problem for little ones. My kids devoured these. They freeze well in a Ziploc bag, but of the 5 times I've made this and doubled the recipe, I've only needed to freeze them once!

I used whole wheat flour, almond milk, olive oil, and twice the amount of chocolate chips and walnuts - they were moist and delicious!!

excellent muffins. i added flaxseed, chopped walnuts, substituted no-sugar applesauce for 1/2 the oil. looking forward to eating these muffins all week.

Excellent recipe. I took out the walnuts (didn't have any), used half zucchini half carrots and made muffintops instead...just dropped them by the spoonful on a cookie sheet. Prior to baking, I topped them with streusel topping (butter, brown sugar, cinnamon). They spread out a bit to get a nice crispy edge, but still retained a soft middle. My toddler thinks they're a treat. She thinks she's eating cookies for breakfast and I get to sneak vegetables in her breakfast. Double win! Thanks for sharing this recipe. :)

I found there to be too much cinnamon, which may be what gave a bitter aftertaste.

AMAZING! Everybody loved them. Because we wanted these for breakfast, I healthed 'em up a bit by using whole wheat, regular, and oat flour. I also cut the sugar a little and used brown instead of white. Then I used half olive oil and half applesauce. No one knew they were low fat, multigrain, and that they had veggies. When I ran out of applesauce, I decided I had some apples and some time, so I put chopped apples in a saucepan and sauteed them until soft with some cinnamon. I subbed half the oil for it, and I swear... best thing ever!! Best muffins I ever made. Then I decided once to try it with half oil-half yogurt like a friend suggested to me. DO NOT DO IT. DO NOT!! They turned out hard and rubbery on the outside and gooey and gross on the inside, even after baking them at 200 for 20 more minutes. I would recommend using half oil-half sauteed cinnamon apples. Very yummy and very healthy :) Thanks for the recipe!!

Followed recipe exactly except added 1/2 cup chocolate chips. Very yummy and you couldn't even tell they were zucchini.

Awesome recipe! The only changes I made were adding more cinnamon, using almond milk and not putting walnuts in (food allergies in our house). They are so moist and delicious. My husband ate almost all of them in the first night, next time I will for sure double the recipe. Thanks for sharing!

Fantabulous! Oh so good and was the easiest way to sneak in veggies for a visiting finicky child. I was happy to use zucchini that I picked from my garden and although maybe not great for my waistline, great for the kids to try. The only change I made was to add 1/4 cup shredded coconut and used regular size chocolate chips. Everyone loved them and I doubt they will be around by the end of the morning. Great recipe!

Very good. I doubled this. Used 1/2 white sugar and 1/2 brown sugar. Light and moist.

I wanted to make these a bit healthier so here were my changes as I doubled the recipe.. I used 2 cups whole wheat flour, 1 cup white flour, splenda instead of sugar, and almond milk instead of regular milk. I also didn't have apple sauce so I used canned pineapple that i pureed in the juice in substitution of the oil. Added a dash of nutmeg and cloves as suggested by another reviewer. They turned out very well even with all my healthy substitutions. =)

Amazing. Enjoyed by all. Love giving a nice treat like this to my son that is not overly sugary. Did half whole wheat, half all-purpose flour. Did half oil, half applesauce. Added a shredded apple too.

Let me first state that I LOVE MUFFINS! Also, finding any muffin recipe with hidden veggies that tastes great is a plus. So, its no surprise that I ended up loving these muffins. Included this recipe in my "All Zucchini Dinner/Breakfast" inspired by Pam-3BoysMama. For dinner I served "Baked Vegetables," "Savory Cheddar Zucchini Muffins," "Zucchini Chocolate Cake," and "Zucchini Stuffed Chicken." I made this recipe while I cooked dinner but didn't have them until the next day for breakfast.

I made these muffins exactly as written and they are really, really good. I wouldn't change a thing!