Zucchini Chocolate Chip Muffins

Indulge in a delightful treat with Zucchini Chocolate Chip Muffins, a perfect combination of moist zucchini, warm spices, and gooey chocolate chips. These muffins are a great way to sneak in some veggies while satisfying your sweet tooth.

Why Make This Recipe

Zucchini Chocolate Chip Muffins offer a healthier twist on traditional muffins by incorporating grated zucchini, adding moisture and a subtle flavor. The combination of zucchini and chocolate chips creates a unique and delicious muffin that is perfect for breakfast or as a snack.

How to Make Zucchini Chocolate Chip Muffins

Ingredients:

• 1 1/3 cups grated zucchini


• 2 cups all-purpose flour (250 grams)


• 1 teaspoon cinnamon


• 1/4 teaspoon ground nutmeg


• 1 teaspoon baking powder


• 1/2 teaspoon baking soda


• 1/4 teaspoon salt


• 1/2 cup vegetable oil (120 ml) (or canola)


• 1/2 cup brown sugar (105 grams) (light or dark)


• 1/3 cup granulated sugar (67 grams) (use 1/2 cup if you prefer sweeter muffins)


• 2 large eggs


• 2 teaspoons vanilla extract


• 1/4 cup milk (60 ml)


• 3/4 cup chocolate chips (135 grams)

Directions:

1. Preheat the oven to 375F (190C) and line a 12-cavity muffin pan with muffin papers.


2. Lightly blot the grated zucchini with a paper towel to remove excess liquid. Do not squeeze the zucchini dry.


3. Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.


4. In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.


5. Combine wet and dry ingredients, gently folding them together.


6. Stir in grated zucchini and chocolate chips.


7. Spoon batter into muffin tin and bake for 22-25 minutes.


8. Cool in the pan for 10 minutes, then transfer to a cooling rack.

How to Serve Zucchini Chocolate Chip Muffins

Enjoy these muffins warm or at room temperature. They are perfect for breakfast on the go, a lunchbox treat, or a sweet snack any time of day.

How to Store Zucchini Chocolate Chip Muffins

Store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a resealable bag for up to 3 months.

Tips to Make Zucchini Chocolate Chip Muffins

• Do not overmix the batter to keep the muffins light and fluffy.


• Adjust the sugar level to your preference for sweeter or less sweet muffins.


• Use a box grater to grate the zucchini for the best texture.

Variation

For a healthier version, substitute some of the all-purpose flour with whole wheat flour. You can also add chopped nuts or a sprinkle of oats on top for extra texture.

Zucchini Chocolate Chip Muffins

Author: Maria Courses: Breakfast

Difficulty: Intermediate Prep Time

Servings: 12 Calories: 200

Best Season: Year-round

Description

These Zucchini Chocolate Chip Muffins are the perfect treat that combines the goodness of zucchini with the sweetness of chocolate chips. Moist, flavorful, and easy to make, these muffins are great for any time of the day.

Ingredients

Scale

1/2x 1x 2x 3x

Muffin Batter

• 1 ¹⁄₃ cups grated zucchini
• 2 cups all-purpose flour (250 grams)
• 1 teaspoon cinnamon
• ¹⁄₄ teaspoon ground nutmeg
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon baking soda
• ¹⁄₄ teaspoon salt
• ¹⁄₂ cup vegetable oil ((120 ml) (or canola))
• ¹⁄₂ cup brown sugar ((105 grams) (light or dark))
• ¹⁄₃ cup granulated sugar ((67 grams) (use 1/2 cup if you prefer sweeter muffins))
• 2 large eggs
• 2 teaspoons vanilla extract
• ¹⁄₄ cup milk ((60 ml))
• ³⁄₄ cup chocolate chips ((135 grams))

Instructions

How to Make Zucchini Chocolate Chip Muffins

1. Step 1

   Preheat the oven to 375F (190C) and line a 12-cavity muffin pan with muffin papers.
   Mark as complete

2. Step 2

   Lightly blot the grated zucchini with a paper towel to remove excess liquid. Do not squeeze the zucchini dry.
   Mark as complete

3. Step 3

   Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
   Mark as complete

4. Step 4

   In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.
   Mark as complete

5. Step 5

   Combine wet and dry ingredients, gently folding them together. Stir in grated zucchini and chocolate chips.
   Mark as complete

6. Step 6

   Spoon batter into muffin tin and bake for 22-25 minutes.
   Mark as complete

7. Step 7

   Cool in the pan for 10 minutes, then transfer to a cooling rack.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 180kcal

Calories from Fat 80kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 3g15%

Cholesterol 35mg12%

Sodium 150mg7%

Potassium 100mg3%

Total Carbohydrate 20g7%

Dietary Fiber 2g8%

Sugars 10g

Protein 4g8%

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Vitamin A 6 IU

Vitamin C 4 mg

Calcium 6 mg

Iron 8 mg

Vitamin E 2 IU

Thiamin 6 mg

Riboflavin 4 mg

Niacin 2 mg

Vitamin B6 2 mg

Folate 4 mcg

Biotin 2 mcg

Pantothenic Acid 2 mg

Phosphorus 4 mg

Magnesium 4 mmol

Zinc 2 mcg

Copper 2 mg

Manganese 4 mg

Chloride 2 mmol

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Zucchini, Chocolate Chip, Muffins, Baking, Healthy