Pumpkin Zucchini Chocolate Chip Muffins

Yes, more pumpkin.

Pumpkin Zucchini Muffins / Especially Edible

What can I say? Another day, another pumpkin recipe. I’m ticking down the days until Christmas, yet I’m still plowing through the massive accumulation of fall recipes that I baked, baked, baked in October. Even the site I use to edit my so-so photos (orange – they all look orange!), PicMonkey, has moved on from pumpkins to winter scenes. Instead of visions of sugar plums dancing in my head, I’m stuck in time around Halloween. This time, it’s pumpkin zucchini muffins, even more summery than the last pumpkin-apple recipe I posted. But hey, at least they’ve got some chocolate in them.

The thing about blogging is that after awhile, every recipe starts to look like the last. I unwittingly made two different sweet potato muffin recipes last month, and it wasn’t until I started typing in the file name for the pictures for this one that I realized I’d already made something remarkably similar on September 12. Oops.

That’s not to say that there aren’t differences. Chocolate chips instead of raisins, no fussy crumb topping . . . . I’d personally rather have raisins, but I know people who rail against oatmeal raisin cookies as the most deceptive in the world of sweets. “You think you’re getting a nice bite of chocolate chips, and then – wham. Raisins.” Despite the fact that these muffins feature gooey chocolate instead of nutritious raisins, they’re actually a bit healthier than the first recipe. I like to think that the whole wheat flour, honey, and near absence of fats (there’s just one tablespoon of olive oil) balance out the chocolate chips . . . which, let’s admit, won’t kill you. It’s logic that reminds me of my childhood, when I would rationalize a jelly doughnut and a bag of gummy candies by the fact I’d walked a block and a half to the store to buy them. (This is not normal third-grade thinking. I was not a normal third-grade child.)

Christmas treats, on the other hand – pumpkin and zucchini are not prime ingredients. They’re replaced by sugar, butter, and frosting. When people complain about gaining ten pounds over the holidays, these muffins are decidedly not the culprit. So at the risk of repeating myself, here’s another tally mark to chalk on the “pumpkin” side of the scoreboard.

Pumpkin Zucchini Muffins / Especially Edible

Pumpkin Chocolate Chip Zucchini Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins


1 1/2 cups whole wheat flour

1 tsp. baking soda

1/4 tsp. salt

2 tsp. cinnamon

1/4 tsp. nutmeg

1/8 tsp. cloves

1/4 tsp. ginger

3/4 cup pumpkin puree

1 cup shredded zucchini, squeezed dry

1/3 cup honey

1 Tbs. olive oil

1 egg

1 tsp. vanilla extract

1/2 cup milk

1/2 + 1/4 cup cup chocolate chips


Preheat oven to 350.

In a large bowl, mix together pumpkin, zucchini, honey, oil, egg and vanilla. Whisk in milk.

In a small bowl, combine flour, baking soda, salt, and spices. Mix into wet ingredients until just combined. Fold in 1/2 cup chocolate chips.

Spoon batter into a muffin tin coated with cooking spray. Sprinkle the remaining chocolate chips on top of each muffin.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Turn out onto wire racks to cool.

Recipe slightly adapted from Ambitious Kitchen


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