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baked Chocolate Chip Pumpkin Zucchini Muffin on a board

Chocolate Chip Pumpkin Zucchini Muffins

Chocolate Chip Pumpkin Zucchini Muffins are extra moist muffins, with cinnamon and spices, and studded with chocolate chips! Make extras and stick them in the freezer for later!
Course Bread
Cuisine American
Prep Time 20 minutes
Total Time 40 minutes
Servings 24 muffins
Author Amy


  • 3 eggs
  • 1 c. sugar
  • 1 c. light brown sugar
  • 1 c. canned pumpkin
  • 1 c vegetable oil
  • 1 T. vanilla
  • 1 1/4 c. zucchini puree or 1-2 cups shredded zucchini
  • 3 c. flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. cloves
  • 1/2 tsp. ground ginger
  • 1 1/2 c. mini chocolate chips


  • Beat eggs and sugars. 
  • Add pumpkin, zucchini puree, oil, and vanilla. Mix again.
  • In a seperate bowl combine flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually add dry ingredients to pumpkin mixture and mix until combined.
  • Add chocolate chips and stir. You can reserve a few chocolate chips to sprinkle over muffins if you'd like.
  • Line muffin tins with paper liners. Fill 1-2 to 3/4 full.
  • Bake at 350 degrees for 18-23 minutes. Test for to see if they are done with a toothpick. 
  • Cool in muffin tin for 5 minutes. Remove to a wire rack to continue cooling. Store in an airtight container for up to 3 days. Or freeze in a sealable bag for up to 3 months.