Who doesn’t love a muffin that’s packed with chocolate chips and a little veggie goodness? These Zucchini Chocolate Chip Muffins are a guest favorite at Margin Street Inn—soft, cinnamon-spiced, and loaded with melty chocolate chips. The zucchini adds a wonderful moisture without being overly noticeable, making these muffins a delightful treat for breakfast or a snack.

Here’s the recipe so you can bring a taste of the inn to your kitchen!

Zucchini Chocolate Chip Muffin Recipe

Ingredients:

  • 3 cups flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 ½ tsp cinnamon
  • ⅓ cup buttermilk (to make buttermilk, add a splash of lemon juice to milk and let it sit for a minute to curdle)
  • 3 eggs
  • ½ cup vegetable oil
  • 1 ½ tsp vanilla extract
  • 1 ½ cups light brown sugar
  • 1 ¼ cups shredded zucchini (about 8 oz)
  • 1 ½ cups chocolate chips

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F and spray your muffin tins with baking spray. You can use either mini or standard muffin tins for this recipe.
  2. Prepare the Zucchini: Shred the zucchini and set it aside. If it seems very watery, you can pat it lightly with a paper towel to remove excess moisture.
  3. Mix the Dry Ingredients: In a medium bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. Combine the Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, vanilla, buttermilk, and brown sugar until well blended.
  5. Fold in the Zucchini and Chocolate Chips: Gently mix the shredded zucchini and chocolate chips into the wet ingredients until evenly distributed.
  6. Add the Dry Ingredients to the Wet: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  7. Bake: Spoon the batter into the prepared muffin tins, filling each about ¾ full. Bake at 350°F for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool: Let the muffins cool on a wire rack before enjoying. These muffins are delicious warm with gooey chocolate chips or cooled for an afternoon snack!

Why We Love This Recipe:

These muffins are the perfect balance of indulgent and wholesome, with a soft, fluffy texture and just a hint of spice from the cinnamon. The zucchini keeps them moist without adding too much sweetness, making these a wonderful treat for any time of day.