Print

Chocolate Chip Zucchini Muffins Recipe

Chocolate Chip Zucchini Muffins Recipe
Print Recipe

★★★★★

4.9 from 27 reviews

Deliciously moist and tender Chocolate Chip Zucchini Muffins featuring shredded zucchini for added moisture and texture, sweet cinnamon-spiced batter, and melty chocolate chips for a perfect treat any time of day.

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

Other

  • 1 cup shredded zucchini (squeezed dry)
  • ½ cup chocolate chips + a few extra for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside to make cleaning easier and prevent sticking.
  2. Prepare Zucchini: Using a cheese grater, shred enough zucchini to make 1 cup. Squeeze the shredded zucchini thoroughly through paper towels to remove excess moisture, preventing soggy muffins.
  3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, baking powder, cinnamon, and salt. Whisk together until evenly mixed and set aside.
  4. Combine Wet Ingredients: In a separate bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until smooth and well incorporated.
  5. Mix Batter: Pour the wet ingredients into the dry ingredients and gently stir 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 carefully, ensuring an even distribution without overworking the batter.
  7. Fill Muffin Pan and Bake: Divide the batter evenly among the muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin for an appealing finish. Bake in the preheated oven for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool Muffins: Remove the muffins from the oven and allow them to cool for about 5 minutes in the pan. Then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Be sure to squeeze out excess moisture from zucchini to prevent your muffins from becoming too wet.
  • You can substitute vegetable oil with canola or melted coconut oil if preferred.
  • For a dairy-free option, substitute milk with almond milk or any other plant-based milk.
  • Filling each muffin cup about two-thirds full ensures proper rising without overflow.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition

Keywords: chocolate chip muffins, zucchini muffins, healthy muffins, breakfast muffins, easy baking, chocolate chip zucchini muffins

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