Print

Chocolate Chip Zucchini Muffins Recipe

Chocolate Chip Zucchini Muffins Recipe
Print Recipe

★★★★★

5.1 from 17 reviews

Delicious and moist Chocolate Chip Zucchini Muffins that blend the sweetness of chocolate chips with the subtle freshness of shredded zucchini. Perfect for a healthy snack or breakfast treat, these muffins are easy to make and packed with flavor and moisture.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups all purpose flour
  • ¾ cup sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt

Wet Ingredients

  • 1 large egg
  • ½ cup vegetable oil (or canola oil)
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini

Add-ins

  • ½ cup chocolate chips

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
  2. Shred and Prepare Zucchini: Using a cheese grater, shred enough zucchini to make one cup. Place the shredded zucchini in paper towels and squeeze firmly to remove excess moisture; this prevents soggy muffins.
  3. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, cinnamon, baking powder, and salt until well combined.
  4. Combine Wet Ingredients: In a separate bowl, beat the large egg, then add vegetable oil, milk, and vanilla extract. Stir until fully incorporated.
  5. Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently until just combined; avoid overmixing to keep muffins tender.
  6. Add Zucchini and Chocolate Chips: Fold the shredded zucchini and chocolate chips into the batter evenly to distribute throughout.
  7. Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin for decoration. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool and Serve: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

  • You can substitute vegetable oil with canola or melted coconut oil for variation.
  • Be sure to squeeze out excess water from zucchini to avoid soggy muffins.
  • Filling muffin cups about two-thirds full gives a nice dome shape.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins can be frozen for up to 3 months; thaw at room temperature before serving.

Nutrition

Keywords: Chocolate Chip Zucchini Muffins, Zucchini Muffins, Chocolate Chip Muffins, Healthy Muffins, Breakfast Muffins, Easy Muffin Recipe

Find it online: https://dailysimplerecipe.com/chocolate-chip-zucchini-muffins-recipe/