These jumbo, bakery-style Zucchini Chocolate Chip Muffins are super moist and delicious. They have a subtle zucchini flavor which pairs perfectly with the chocolate chunks.
One of my favorite yearly traditions is to make some fresh-baked goods with garden-fresh zucchini. There is nothing better than fresh zucchini in yummy baked goods like Banana Zucchini Bread, Healthy Banana Zucchini muffins, Paleo Chocolate Zucchini Bread, or these Zucchini Oatmeal Cookies.
If you have not tried baking with zucchini, you totally should! I admit, I do not love zucchini plain, but when it is baked into sweet treats, the flavor and texture it provides is incredible.
Baking with zucchini
If you are not familiar with baking with zucchini, I wanted to share some tips that are incredibly helpful.
Size matters- Smaller or medium-sized zucchini are best to use when baking. If you use too large of a squash, the seeds will be huge, and the zucchini will be tougher, and more watery.
Peeling- I never peel my zucchini before baking with it. I love the added nutrition, and texture the skin provides.
Food processor- Rather than hand grate my zucchini, I have started to shred it into smaller chunks using my food processor. This is the best way to shred zucchini. I really love my Cuisinart Food processor which is super powerful, whisper quiet, but also heavy duty (quite literally).
To shred your zucchini in a food processor, simply wash it, dry it, and rough cut it into 3 inch pieces. You will likely need to do it in two round if you have a larger zucchini. Simply give it 5-6 pulses to get it to the right consistency. You want it in small pieces, but not soupy.
Be sure to remove the zucchini in-between batches or it will become super pureed.
Remove Moisture- Zucchini contains a lot of water. You will need 1 1/2 cups for this recipe. I recommend adding the shredded, processed zucchini into a colander and squeeze out most of the moisture. You do not want it super dry, but you also do not want it soupy. A little moisture is okay, but too much will have your muffin tops sinking in.
All-purpose flour – No fancy flour needed for these. All-purpose flour is all you need to create the perfectly fluffy muffin.
Baking powder & soda- These help to allow the muffins to rise and take on a fluffy texture.
Butter- Just one stick melted and slightly cooled is all you need to create a nicely flavored muffin. Just be sure to use the unsalted variety.
Sugars- A combination of white and light brown sugar make these muffins so darn delicious! They are not overly sweet.
Cinnamon– This provides a lovely flavor that is spicy and earthy.
Nutmeg– Just a little goes a long way to get a nice flavor.
Salt– Enhances the flavor of all the ingredients and makes them pop.
Buttermilk- If you do not have buttermilk on hand, 3/4 tsp lemon juice or white vinegar added to 1/4 of whole milk is all you need.
Eggs- 2 large eggs will help to bind the ingredients.
Zucchini- 1 medium zucchini or 1 1/2 cups of strained zucchini is all you need.
Extract- Vanilla extract gives these a nice flavor–remember, a little goes a long way!
Chocolate Chunks- I love the Aldi variety of chocolate chunks. These stay nice and melty once cooked too!
This recipe is more tailored to about 18 regular muffins. However, I wanted to make larger, jumbo muffins so this recipe made 9 jumbo muffins.
I lined my large muffin tin with large cupcake liners. You do not need to spray the liners before filling them almost all the way to the top.
Can you freeze these?
Yes, these muffins freeze nicely. To freeze, allow baked muffins to cool. Then, place them in an airtight freezer container or bag. Freeze for up to 30 days. To enjoy, thaw muffins and heat them in a container.
Jumbo Zucchini Chocolate Chip Muffins
- jumbo cupcake tin (12 count) or a 2-count traditional pan
- 2 1/4 cups all-purpose flour
- 2 1/2 tsps. baking powder
- 1/2 tsp. baking soda
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 1/2 cups zucchini remove excess moisture
- 1/2 tsp. kosher salt
- 1 stick unsalted butter melted
- 1/4 cup buttermilk
- 2 large eggs
- 3/4 cup chocolate chips or chunks
- 2 tsps. vanilla extract
- Preheat oven to 350 degrees Fahrenheit. Line your cupcake pan with liners. If you are using a jumbo pan you will need 9 large liners. If you are using a standard tin you will need 18 regular sized liners.
- Wash and dry zucchini. Cut it into 3" chunks. Add the pieces into the food processor, and process until zucchini is in smaller shreds.
- Remove excess moisture from the zucchini, and measure out 1 1/2 cups.
- Whisk flour, salt, spices, baking powder, and baking soda together.
- Add the melted butter, eggs, extract, buttermilk, and sugar, and combine.
- Fold in shredded zucchini into the dish, and add the chocolate chips until just combined.
- Fill cupcake liners with batter and fill them almost to the top. Bake for 20-22 minutes or until muffin tops are springy. A toothpick inserted into the top of the muffin should come out clean.
- Allow muffins to cool before removing from the pan. Enjoy!