Chocolate Chip Zucchini Muffins

zucchini chocolate chip muffinOh my goodness! These muffins are so good. I know I say that about a lot of things here, but these muffins are not just muffins. They are decadent, super deluxe muffins with an oatmeal streusel top that makes you want to eat muffins for your birthday.

For real.

Yesterday was my birthday, and these muffins were my birthday dessert–by my choosing. Earlier in the day, I had said we would eat supper at home and go out somewhere for a dessert, but then I made these muffins, and nothing else sounded as good as these babies. Mmmm.

I first made these muffins about two weeks ago, and they totally impressed me, but I didn’t post them right away because I mostly only post things that I have made many times and that have been loved by a variety of people. These muffins are an exception. I have been patiently waiting for more zucchini to grow in my garden and for a day when I had time to make them. I have only made this recipe twice, but I know it’s a keeper. The first batch was not a fluke. The second batch was every bit as good as I had remembered.

I am not a big fan of chocolate by itself, but for some reason I love chocolate chips. Chocolate chip cookies are still my favorite in spite of the many other varieties I make. These muffins are dotted with chocolate chippy goodness. And I mentioned the wonderful streusel, right? You won’t want to let even a crumb get away from you.

Now, if you are looking for a healthy breakfast muffin and you want lots of zucchini flavor….these are NOT your muffins. These muffins just happen to have some zucchini in them, but they are moist, full of chocolate chips, and topped with a heavenly streusel. Muffin tops never looked so good. 🙂

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Chocolate Chip Zucchini Muffins

(This is a double-batch of the original recipe. The single batch only makes 10 muffins. The quantity I have listed here will yield 20 muffins.)


Brown Sugar Oat Streusel:

  • 1  and 1/3 cups old-fashioned oats
  • 1 cup packed light or dark brown sugar (I used dark)
  • 4 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, cold
  • optional: 2 tablespoons semi-sweet chocolate chips (I included these on my first bake, but left them out for my second bake because the muffins seem quite chocolatey already.)

Muffin batter:

Wet ingredients:

  • 2 large eggs, beaten
  • 1 cup packed light or dark brown sugar (I used dark)
  • 1 cup white sugar
  • 1 cup vegetable oil (I did 1/2 cup oil and 1/2 cup unsweetened applesauce)
  • 2 cups grated zucchini (do not squeeze or drain extra water)
  • 4 teaspoons vanilla extract

Dry ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg (I went a little scant on this; sometimes I think nutmeg can overpower everything else)
  • optional: 1 and 1/2 cups semi-sweet chocolate chips (or pecans or walnuts)


  1. Preheat oven to 425 degrees. Spray two regular muffin pans with nonstick spray. Set aside.
  2. Make the streusel: combine the oatmeal, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives, a pastry cutter, a fork, or your hands until the streusel resembles coarse crumbs. Stir in the chocolate chips. Set aside. (I was not skimpy about putting the streusel on the muffins, and I still had some left over at the end.)
  3. Mix the wet ingredients: In a medium bowl, whisk together the beaten eggs, brown sugar, white sugar, oil, zucchini, and vanilla until evenly combined.
  4. Mix the dry ingredients: In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together.
  5. Pour the wet ingredients into the dry ingredients and mix with a large spoon or rubber spatula until combined. Avoid overmixing.
  6. Fill muffin cups 3/4 full (this batch should give you about 20) and then press streusel into the top of each muffin. The original recipe says to fill the muffin cups all the way to the top, but that did not work very well for me on my first bake. The muffin tops all spread together into one giant muffin on top of my pan. They tasted just wonderful, but they were a bit of a mess to look at.
  7. Bake muffins at 425 degrees for 5 minutes and then lower the temperature to 350 degrees to continue baking for 13-14 additional minutes or until a toothpick inserted near the middle comes out clean. Allow to cool in the pan for five minutes before serving.baked muffins


Source: Sally’s Baking Addiction

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