Description
Unbelievably moist and tender chocolate chip zucchini muffins, a perfect way to use up an abundance of summer zucchini. The shredded zucchini adds incredible moisture without affecting the flavor, making them soft for days. This quick and easy recipe combines warm cinnamon, rich vanilla, and pockets of melted chocolate for a crowd-pleasing treat that even picky eaters will love.
Ingredients
- All-Purpose Flour: Provides the structure for our muffins.
- Granulated Sugar & Light Brown Sugar: A combination of both gives the muffins a wonderful depth of flavor and a soft, moist crumb.
- Baking Soda & Baking Powder: These are our leavening agents, ensuring the muffins rise beautifully.
- Ground Cinnamon: Adds a touch of warmth that complements the chocolate and zucchini perfectly.
- Salt: Balances all the sweetness and enhances the flavors.
- Zucchini: You’ll need about 1.5 cups of finely shredded zucchini. Don’t peel it! The skin contains nutrients and melts right into the muffin.
- Eggs: Two large eggs, preferably at room temperature, to bind everything together.
- Vegetable Oil: You can also use canola oil or melted coconut oil. This is key for a super moist muffin.
- Vanilla Extract: Use pure vanilla extract for the best, richest flavor.
- Semi-Sweet Chocolate Chips: I find semi-sweet provides the perfect balance, but you can use milk or dark chocolate if you prefer.
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup standard muffin tin with paper liners or grease it well
- Wash, trim, and shred the zucchini. Place the 1.5 cups of shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible
- In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, ground cinnamon, and salt
- In a separate medium bowl, whisk together the eggs, vegetable oil, and vanilla extract until well combined
- Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Do not overmix
- Gently fold in the squeezed, shredded zucchini and the semi-sweet chocolate chips until evenly distributed
- Divide the batter evenly among the 12 prepared muffin cups, filling them about three-quarters full. Sprinkle a few extra chocolate chips on top of each one
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely
Notes
Crucial Tip: Squeezing excess moisture from the zucchini is the key to preventing soggy or dense muffins.
Proper Flour Measurement: Spoon flour into your measuring cup and level it off to avoid packing it in, which can lead to dry muffins.
Do Not Overmix: Mix the batter only until the flour is just incorporated to ensure a light and tender texture.
Variations: Substitute half the all-purpose flour with whole wheat flour. Add a half-cup of chopped walnuts or pecans. Add a pinch of nutmeg or allspice with the cinnamon. Use different types of chocolate chips like dark or milk chocolate.
Loaf Version: Pour batter into a greased 9×5 inch loaf pan and bake at 350°F (175°C) for 50-60 minutes.
Storage: Store cooled muffins in an airtight container with a paper towel for up to 3 days at room temperature. They can be frozen for up to 3 months.
Reheating: Microwave a muffin for 20-30 seconds (45-60 from frozen) or warm in a 350°F oven for 5-7 minutes.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245 kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 31mg