Maria
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:
- Preheat the oven to 375F (190C) and line a 12-cavity muffin pan with muffin papers.
- Lightly blot the grated zucchini with a paper towel to remove excess liquid. Do not squeeze the zucchini dry.
- Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.
- Combine wet and dry ingredients, gently folding them together.
- Stir in grated zucchini and chocolate chips.
- Spoon batter into muffin tin and bake for 22-25 minutes.
- 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
Ingredients
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
- Preheat the oven to 375F (190C) and line a 12-cavity muffin pan with muffin papers.
- Lightly blot the grated zucchini with a paper towel to remove excess liquid. Do not squeeze the zucchini dry.
- Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.
- Combine wet and dry ingredients, gently folding them together. Stir in grated zucchini and chocolate chips.
- Spoon batter into muffin tin and bake for 22-25 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
