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    Home » Recipes » Baking, Desserts & Sweets » Muffins

    Nutella Chocolate Chip Zucchini Muffins

    August 3, 2021 *Updated* January 24, 2023 / By: Gloria Duggan | Homemade & Yummy 74 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Disclosure Policy.
    Jump To Recipe

    Nutella Chocolate Chip Zucchini Muffins are the perfect place to hide some zucchini. After all, this time of year we need all the zucchini recipes we can get.

    Chocolate chips and Nutella create the most delicious double chocolate muffin. If you are a fan of zucchini bread, this recipe is calling your name.

    Fresh baked chocolate chip zucchini muffins.

    I love making homemade muffins. Great for snacks. Awesome to tuck into lunch boxes. My favourite breakfast is a fresh cup of coffee and an apple oatmeal muffin.

    Of course, I cannot resist toffee apple muffins either. Perfect for fall.

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    You will receive a FREE PANTRY STAPLES PRINTABLE and easy recipes to make with them.

    How about a cranberry bran muffin? With dried cranberries and bran flakes and a hint of orange. The perfect breakfast muffin.

    RECIPE and INSTRUCTIONS for these chocolate zucchini muffins can be found at the bottom of this post.

    The end of the summer harvest season brings a plethora of wonderful fruits and vegetables. Zucchini seems to flourish and trying to find multiple ways to use it can become a challenge.

    I am sure you already know that zucchini is packed with nutrition.

    • low in calories
    • good source of vitamins and minerals
    • great source of fibre
    • can be eaten raw or cooked

    Baking with zucchini is one way, but have you ever tried zucchini burgers? Great on the grill. If you are a salad lover, Zucchini Caesar Salad is a must-try. All the classic ingredients with the addition of raw zucchini slices.

    This Homemade Muffin Recipe Needs:

    • Zucchini – there is no shortage. This is the perfect place to use it.
    • Flour – all-purpose is used in this recipe. A gluten-free blend would also work.
    • Eggs – I love using free run, but any type of egg works here.
    • Milk – I used 2%, but feel free to use any type, even dairy-free too.
    • Sour Cream – I used full fat. Reduced fat does work, but the muffins are not as rich.
    • Vanilla – honestly, the recipe calls for 2 teaspoons, but I never measure, just pour LOL.
    • Sugar – plain white sugar.
    • Butter – nothing beats butter, but margarine does work.
    • Baking Soda, Baking Powder – the basics of any baked goods.
    • Chocolate Chips – I used semi-sweet. Feel free to experiment with milk chocolate or dark chocolate. Want to shake things up? Add some white chocolate chips!
    • Nutella – who can resist this delicious hazelnut spread. I can eat this right off the spoon!

    As you can see, there is room for substitutions in this recipe. You can easily swap out ingredients that work best for you.

    Chocolate Chip Zucchini Muffins Are Easy To Make

    • First, you need to grate the zucchini. Since I had a lot to work with, I used a food processor. If you are only working with what you need for this recipe, a box grater works great.
    A bowl of grated zucchini in a bowl, more in the background in freezer bags.

    Be sure to remove the excess moisture before using. The easiest way is to place the grated zucchini in a kitchen towel and squeeze out the liquid. Set aside in a bowl until it is ready to use.

    • Next, combine all the dry ingredients in a mixing bowl.
    • Cream the butter, sugar, vanilla and eggs in a large mixing bowl. You can do this by hand, but I prefer to use a hand-held mixer. Add in the sour cream and Nutella and zucchini.
    • Alternately combine the flour mixture and milk.
    • Mix in the chocolate chips.
    • Bake.
    Zucchini muffins in the baking tray ready to go into the oven.

    I like to use a lined muffin tin. Paper liners are easy to find and come in lots of different colours. Filling the muffin tin is super easy if you use an ice cream scoop.

    How To Freeze Zucchini

    I don’t know where you are located, but this summer zucchinis have been huge!! Seriously the hot, dry summer seemed to really help them grow. Here is the easiest way to freeze it, perfect for zucchini recipes all year long.

    • Wash and trim off the ends.
    • Grate it using a box grater or food processor. You DO NOT have to peel it!
    • Place in a sieve and squeeze out as much liquid as possible.
    • Transfer a kitchen towel, wrap and squeeze out any additional liquid.
    • Place into freezer bags. I usually put in about 2 cups worth. Try to remove as much air as possible.
    • Lay bags flat, just like in this freezer-friendly tomato recipe.

    When you want to use some, just defrost in the fridge. If you are in a hurry you can also submerge the bag in cold water. Squeeze out any excess water and you are ready to go.

    Overhead shot of the muffins right out of the oven.

    What To Do With Extra Zucchini

    Such a great ingredient to work with. You can use it in so many recipes both savoury and sweet.

    • Bake with it.
    • Create great side dishes. Have you tried zucchini gazpacho? The perfect cold soup for summer.
    • Eat it raw. The perfect addition to this goat cheese zucchini salad.
    • Use it in place of pasta. Zucchini noodles and shrimp make a healthy meal any night of the week.
    • Pickle it! Our favourite summer condiment is pickled zucchini ribbons.
    • Great as an addition to these grilled chicken skewers.
    Chocolate zucchini muffin on a white plate.

    Frequently Asked Questions

    What is the best way to freeze muffins?

    Cool completely before freezing. Wrap in foil, or plastic wrap or place in a sealed container.

    How long will they last in the freezer?

    They can be frozen for up to 3 months. Longer may produce freezer burn.

    What is the best way to heat muffins?

    Thaw frozen muffins at room temperature. You can also heat in the microwave on a plate or paper towel. Use a few second intervals to get to the desired temperature. You can also wrap them in foil and heat them in a moderate oven for several minutes.

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    Close up of a fresh zucchini muffin cut in half.
    Chocolate Zucchini Muffins Pin
     
    Fresh baked chocolate chip zucchini muffins.

    Chocolate Chip Zucchini Muffins with Nutella

    Chocolate Zucchini Muffins with chocolate chips and Nutella. Pefect for chocolate lovers.
    5 from 30 votes
    Pin Recipe Print Rate Save Saved!
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: Canadian
    Keyword: chocolate muffins, zucchini recipe
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings: 24
    Calories: 224kcal
    Author: Gloria Duggan | Homemade & Yummy

    Ingredients

    • 2 cups all-purpose flour
    • 2 cups grated zucchini (squeeze to remove excess moisture)
    • 2 eggs
    • ½ cup milk
    • ½ cup sour cream
    • 2 teaspoons vanilla
    • 1 cup sugar
    • 2 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 cup chocolate chips
    • ⅔ cup nutella
    • ¾ cup butter (room temperature)
    US Customary – Metric

    Instructions

    • Preheat oven to 375º F.
    • Prepare muffin tins with liners.
    • Grate zucchini and squeeze out excess moisture (set aside).
    • Combine flour, baking powder & baking soda in a bowl (set aside).
      2 cups all-purpose flour, 2 ½ teaspoons baking powder, 1 ½ teaspoons baking soda
    • In another bowl, cream butter, sugar, eggs and vanilla.
      2 eggs, 1 cup sugar, ¾ cup butter, 2 teaspoons vanilla
    • Add sour cream.
      ½ cup sour cream
    • Add Nutella.
      ⅔ cup nutella
    • Add zucchini.
      2 cups grated zucchini
    • Alternately to this mixture add flour mixture, and milk.
      ½ cup milk
    • Add chocolate chips, mixing just to combine (do not over mix).
      1 cup chocolate chips
    • Bake for approximately 20-23 minutes.
    • Let cool in pan for a few minutes.
    • Remove to cooling rack.

    Nutrition Information

    Calories: 224kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 140mg | Potassium: 135mg | Fiber: 1g | Sugar: 18g | Vitamin A: 273IU | Vitamin C: 2mg | Calcium: 54mg | Iron: 1mg

    Notes

    These muffins freeze well, so make a HUGE batch and enjoy at a later time.
    Tried this recipe?Take a picture and tag @homemadeandyummy
    Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.


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    MEET THE AUTHOR

    Gloria Duggan is the author for Homemade & Yummy, where she creates fun and easy recipes. She is also a brand ambassador/influencer for well-known companies. Gloria has judged food competitions and has posted about local food events. Gloria's work has been featured in magazines, and she has been interviewed on several podcasts. Read More…

    Reader Interactions

    Comments

    1. Loreto and Nicoletta

      August 15, 2021 at 11:17 pm

      You had me at Nutella
      My mom loved making chocolate zucchini loaf cakes. I loved eating them. As a matter of fact, I would slather some Nutella on top of my slice and devour it. Your muffins sound so good, love the addition of sour cream. Also great tip on freezing the zucchini! Well done!

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:03 am

        You can never go wrong with Nutella in anything. Hope you give these muffins a try soon.

    2. silvia

      August 15, 2021 at 10:22 pm

      Zucchini always gives yummy moisture to cakes and muffins and this is not the exception. I loved the nutella in them, such a great treat.

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:03 am

        ENJOY…these muffins are super delicious…and chocolate filled!!

    3. Brianna

      August 15, 2021 at 9:10 pm

      These muffins are moist and fluffy and delicious! My kids gobbled them up!

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:04 am

        Yes, these chocolate zucchini muffins never seem to last long in my house either.

    4. Amanda

      August 15, 2021 at 4:05 pm

      I’m obsessed with Nutella and have so much zucchini right now, so this recipe couldn’t come at a better time! They were absolutely delicious and super moist.

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:04 am

        I agree, we can never have too many zucchini recipes at this time of year.

    5. Marie

      August 15, 2021 at 3:22 pm

      Chocolate and zucchini are so delicious together, but OMG how haven’t I ever thought of adding hazelnut spread to the mix…?? This is so genius! I’ve got plenty of squashes on hand so I know what I’ll be making with a bunch of them next.

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:05 am

        I know right?? I promise you will love these chocolate zucchini muffins.

    6. Naiby

      August 15, 2021 at 1:26 pm

      Putting chocolate chips and Nutella makes those zucchini so interesting. I love how versatile zucchini is. It’s such an all-purpose veggie.

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 16, 2021 at 9:05 am

        Yes I agree there are lots of options to make with the humble zucchini!!

    7. Ramona

      August 14, 2021 at 7:53 am

      Nutella and zucchini sound like a perfect combination that I cant wait to try out! I know my family will love these, thank you for sharing this recipe, I cant wait to try these!

      Reply
      • Gloria Duggan | Homemade & Yummy

        August 14, 2021 at 9:38 am

        You are welcome. I love these with my morning coffee….or any time of day. ENJOY!

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