Chocolate Chip Zucchini Muffins With Streusel

Sprinkled with a sweet cinnamon and oat streusel, these moist chocolate chip zucchini muffins are always a hit. Use the harvest from your garden to bake a batch for a quick breakfast or a snack. 

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Summer Recipe Blog Hop

I’m savoring these last few weeks of summer, and today I’m excited to join 10 other bloggers to share a few of our favorite seasonal recipes with you. A big thank you to my friend, Pasha, from Pasha is Home, for asking me to be a part of this talented group of ladies.

To those of you that are popping by from Kim at Cottage In The Mitten, thank you for stopping by! Her blueberry buckle sounds amazing and is on my list of recipes to try.

My name is Jen. I am a wife, mom of two, a lifelong Nebraskan, and the creative voice behind Midwest Life and Style. I love to plan events by day, and blog, bake, and DIY by night.

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Chocolate Chip Zucchini Muffins With Streusel

Whether you use some of the harvest from your garden or grab some fresh produce from the store, these chocolate chip zucchini muffins with streusel are perfect for breakfast or a quick snack on the go.

These moist muffins are always a big hit. You can easily double the recipe to freeze and save some for later. And with as quickly as they are likely to disappear, you might want to do just that!

Ingredients For Chocolate Chip Zucchini Muffins With Streusel

For the Streusel

• 2/3 cups old-fashioned oats
• 1/2 cup brown sugar
• 2 tablespoons  all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold unsalted butter, cubed
• semi-sweet chocolate chips (optional)

For the Muffins

• 1 and 1/2 cups  all-purpose flour 
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup semi-sweet chocolate chips
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini 

How To Make Chocolate Chip Zucchini Muffins With Streusel

First, preheat the oven to 425℉ and place a paper liner in each cup of a 12-count muffin tin.

In a medium glass mixing bowl, combine the oats, brown sugar, cinnamon, and flour to make the streusel. At this point, you can also add in some more semi-sweet chocolate chips if desired. I used mini chocolate chips because it is what I had in our pantry, but regular semi-sweet or milk chocolate chips work too.

Then cut in the cold butter with a fork or pastry cutter. Mix all the ingredients until the streusel looks like crumbs, and set it aside.

Next, make the muffin batter by whisking together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips in a large bowl. Stir until everything is combined and set the bowl aside.

In a separate mixing bowl, whisk together the oil, brown sugar, granulated sugar, egg, vanilla, and shredded zucchini.

Then pour the dry ingredients into the wet mixture and stir until just combined. (Note: The batter will be thick!)

Spoon the batter into the muffin pan, filling each cup about 3/4 full. Then top each with a generous sprinkling of streusel.

Bake the muffins for 5 minutes at 425℉. Then, reduce the heat to 350℉ and bake for an additional 13-15 minutes or until a toothpick inserted in the middle comes out clean.

Let the muffins rest in the pan for 5 minutes and then transfer to a wire rack to finish cooling.

Can You Use Frozen Zucchini?

Yes, you can use frozen zucchini, and there are many times that I do!

I always think that fresh is best, but if you have an abundance of zucchini from your garden, you can grate it and freeze it. It’s perfect to use for baked goods like muffins and bread, coffee cake, or bars.

Before you bake with frozen zucchini, make sure to let it defrost completely in the fridge first. Then remove the grated zucchini from the freezer bag, and strain off any extra water before you use it in your recipe.

How To Store Chocolate Chip Zucchini Muffins

To keep your zucchini muffins fresh, store them in an airtight food storage container.

You can keep them on the counter for a few days, or store them in the fridge to help them keep longer.

To freeze your chocolate chip streusel zucchini muffins make sure they are cool completely. Then wrap them tightly in aluminum foil or them place in freezer bags.

More Zucchini Recipes To Try

If you enjoyed this recipe, you might also like some of my other favorite summer zucchini recipes.

Double Chocolate Zucchini Bread

Grandma’s Zucchini Bread

More Summer Recipes

Thank you so much for visiting today! I hope you enjoyed seeing my cozy and casual backyard picnic breakfast.

Next, visit my friend Kristin at White Arrows Home to get her delicious-looking blackberry recipe. And don’t forget to check out all of the yummy summer recipes linked below.

Enjoy!

Tasty and Delicious End of Summer Recipes

Easy Pickled Onions // My Sweet Savannah

A Super Easy Chocolate Chip Dessert Recipe // Pasha is Home

How to Make the Best and Simple Mexican Crock Pot Meal for Your Family // Robyn’s French Nest

How To Make the Best Blueberry Buckle // Cottage in the Mitten

Chocolate Chip Zucchini Muffins With Streusel // Midwest Life and Style

Blackberry Recipe Bursting With Flavor // White Arrows Home

My Favorite Summer Dinner Idea // Truemans Treasures

Best Mixed Drink With Rum for Summer // Bricks ‘n Blooms

The Best Summer Shrimp Salad // Peacock Ridge Farm

Maryland Crab Cakes With Homemade Coleslaw // White Lilac Farmhouse

Recipe for Chocolate Chip Zucchini Muffins With Streusel

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