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Chocolate Chip Zucchini Muffins Recipe

Chocolate Chip Zucchini Muffins 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