Pumpkin Zucchini Chocolate Chip Muffins

Soft pumpkin zucchini chocolate chip muffins made with garden-fresh zucchini and warm spices, perfect for breakfast or snacks.

Craving fall flavors but still harvesting zucchini from your garden?  I've got the recipe for you! 

What You’ll Need

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 cup vegetable oil or melted butter

• 1/2 cup sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup pumpkin puree

• 1 cup grated zucchini

Optional: mini chocolate chips, raw sugar for sprinkling, extra mini chips for loaf topping

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How to Make It

1. Preheat oven to 350°F and line a muffin tin or grease a loaf pan.

2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a separate bowl, mix together oil, sugar, eggs, vanilla, pumpkin, and zucchini.

4. Gently fold the dry ingredients into the wet ingredients until just combined.

5. Fold in mini chocolate chips and divide the batter among muffin cups or into the loaf pan. Sprinkle raw sugar and extra chips on top if desired.

6. Bake muffins for 20–25 minutes, loaf for 50–55 minutes, or until a toothpick inserted comes out clean. Let cool slightly before serving.

 

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Tips & Tricks

• Mini chocolate chips keep these allergy-friendly while still adding sweetness.

• Sprinkling raw sugar on top gives muffins a lightly crisp finish.

• Making both muffins and a loaf lets you share some and save some for later.

Thanks so much to Stacy for hosting #MuffinMonday and to all the other awesome bloggers who shared recipes today, be sure to go check out what they made using the links down below!

Pumpkin Zucchini Chocolate Chip Muffins

Author: Jolene's Recipe Journal

Ingredients

• 3 large eggs, room temperature, lightly beaten
• 2 cups sugar
• 1 cup canned pumpkin
• 1 cup butter, melted
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1/2 cup mini chocolate chips
• Raw sugar for sprinkling on top, optional

Instructions

1. Heat oven to 400 degrees.
2. In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla.
3. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and chocolate chips.
4. Scoop into lined or sprayed muffin cups. Sprinkle with raw sugar, if desired
5. Bake for 20 to 25 minutes or until centers test done. Cool in pans 10 minutes. Remove to a wire rack.

Notes

Adapted from- https://www.tasteofhome.com/recipes/pumpkin-zucchini-bread/

Recommended Products:

Wilton Perfect Results Muffin Pan

Oxo Good Grips Large Cookie Scoop

Other recipes you may enjoy:

Cranberry Sweet Potato Muffins

Dutch Apple Pie Muffins

pumpkin, zucchini,

Breakfast, muffins, snacks

American

 

#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board.  

• Greek Lemon Yogurt Muffins from Palatable Pastime
• Lemon Zucchini Muffins from A Day in the Life on the Farm
• Orange Chocolate Chip Muffins from Food Lust People Love
• Pumpkin Zucchini Chocolate Chip Muffins from Jolene's Recipe Journal
• Whole Wheat Fig and Honey Muffins from Magical Ingredients