These Sweet Potato Zucchini Muffins are incredibly moist, warmly spiced, and studded with chocolate chips for the perfect balance of wholesome and indulgent. Made with both sweet potato and zucchini, they’re a great way to sneak extra vegetables into breakfast or snack time while still tasting like a treat.
The sweet potato adds natural sweetness and moisture, while the zucchini practically disappears into the batter, making these muffins soft and tender. A blend of cinnamon and nutmeg gives them cozy fall flavor, but they’re delicious any time of year.
Why You’ll Love This Recipe
- Made with 2 veggies
- Extra moist and tender texture
- Chocolate chips in very bite
- No mixer needed
- Perfect for breakfast, snacks, or lunchbox
- Freezer Friendly
Ingredient Notes
These muffins are made with a combination of all-purpose flour and whole wheat flour for a little extra nutrition without sacrificing texture. Sweet potato and zucchini work together to create a wonderfully moist texture, while cinnamon and nutmeg add warm spice flavor. Chocolate chips make these muffins especially appealing to kids and adults alike.
How To Make Sweet Potato Zucchini Muffins
(More detailed instructions in recipe card below.)
- Preheat oven and line muffin tin with muffin liners.
- Combine flour, baking powder, cinnamon, salt, and nutmeg in a large bowl.
- Mix in zucchini.
- In a second bowl, mix together both sugars, vegetable oil, eggs, and vanilla. Then whisk in sweet potato.
- Add wet ingredients to dry and mix. Stir in chocolate chips.
- Fill muffin cups and bake 20 to 25 minutes.
Frequently Asked Questions
Do I need to peel the zucchini?
No. The peel is tender and adds color and nutrients to these muffins.
Can I use canned sweet potato?
Yes. Make sure it is plain sweet potato and not sweetened pie filling.
Can I make mini muffins or a loaf of bread?
Yes. For muffins reduce the baking time to 12 to 15 minutes. For a loaf of bread, increase baking time to 50 to 65 minutes. You will probably need to cover the top with foil part way through the bake time to keep the top from getting too brown.
Recipe Tips
- Use mashed baked or roasted sweet potato for best flavor.
- Do not overmix the batter or the muffins may be dense.
- Mini chocolate chips distribute more evenly throughout the batter, but regular chocolate chips can be used.
- For even more spice flavor, add a pinch of ginger and/or cloves to the batter.
- Be careful not to overbake the muffins. They are done when a toothpick inserted in the center comes out clean or with a few wet crumbs attached.
Storage
Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. These muffins freeze beautifully. Place cooled muffins in a freezer bag and freeze for up to 3 months. Thaw at room temperature.
More Amazing Muffin Recipes
- Carrot Zucchini Muffins
- Butterfinger Banana Muffins
- Apple Butter Muffins
- Banana Chocolate Chip Muffins
- Dark Chocolate Zucchini Muffins
- Air Fryer Blueberry Muffins
Sweet Potato Zucchini Muffins
Equipment
Ingredients
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 1¼ teaspoons baking powder
- 1¼ teaspoons cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup grated zucchini
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 cup mashed sweet potato
- ½ cup chocolate chips
Instructions
- Preheat oven to 350 degrees and place muffin liners in a 12-cup muffin tin.
- Whisk together the first 6 ingredients in a large bowl. Mix in the zucchini.
- In a medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Then whisk in the sweet potato.
- Add wet ingredients to dry and stir just until combined. Stir in chocolate chips.
- Divide batter between muffin cups. Bake for 20 to 25 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
