Irresistible Zucchini Chocolate Chip Muffins Recipe

There’s something magical about biting into a warm zucchini chocolate chip muffin. Picture this: the soft texture gives way to melty chocolate chips, while a hint of cinnamon dances on your taste buds. You can’t help but smile as the sweet aroma fills your kitchen, wrapping you in a cozy embrace. Whether it’s breakfast, a snack, or dessert, these muffins are as versatile as they are delicious.

I remember the first time I made these muffins; my friends were skeptical about the zucchini. But one bite in, their expressions shifted from doubt to delight. Now, they beg for these muffins at every brunch! Perfect for sharing on lazy Sunday mornings or stashing away as an afternoon treat, these muffins promise a flavor experience that will keep you coming back for more.

I still chuckle when I think about my friends’ faces after trying these muffins for the first time. They couldn’t believe something so delicious contained vegetables!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Zucchini: Fresh and firm zucchinis work best; grate them without peeling for maximum moisture.

• All-Purpose Flour: Use unbleached flour for better flavor; it provides structure and balance in your muffins.

• Granulated Sugar: Regular sugar adds sweetness; feel free to adjust based on your taste preference.

• Brown Sugar: This adds a lovely caramel depth; light brown sugar is perfect for balancing flavors.

• Baking Powder: Leavening agent that makes the muffins rise; ensure it’s fresh for best results.

• Baking Soda: Works with acidic ingredients to enhance leavening; don’t skip this essential ingredient.

• Cinnamon: A dash of warmth and spice elevates the flavor; use freshly ground if possible.

• Eggs: Large eggs help bind everything together; they add moisture and richness to your muffins.

• Vegetable Oil: Use light oil like canola or sunflower oil for moisture without overpowering flavors.

• Chocolate Chips: Semi-sweet or dark chocolate chips melt beautifully into each muffin; choose your favorite variety!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray.

Prepare Your Zucchini: Grate the zucchini using a box grater or food processor until you have about two cups. Squeeze out excess moisture using a clean kitchen towel.

Mix Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt until evenly combined.

Combine Wet Ingredients: In another bowl, beat eggs and then mix in vegetable oil until smooth. Stir in grated zucchini until well coated.

Sift Together: Gradually fold the dry mixture into the wet ingredients using a spatula until just combined—not too much mixing!

Add Chocolate Chips: Gently fold in chocolate chips until evenly distributed throughout the batter. It’s like treasure hunting—every bite will be a delightful surprise!

Bake Those Muffins: Spoon batter into prepared muffin tins until each cup is about three-quarters full. Bake in preheated oven for 20-25 minutes or until golden brown and a toothpick comes out clean.

Let these beauties cool in the pan for five minutes before transferring them to wire racks to cool completely.

Now that you’re armed with this delightful recipe for zucchini chocolate chip muffins, get ready to share them with friends—or keep them all to yourself! Enjoy every moist bite filled with rich chocolate goodness and that sneaky hint of veggie power!

Perfecting the Cooking Process

Start by grating the zucchini to release moisture, then mix dry ingredients separately before combining them with wet ones for even baking.

Add Your Touch

Feel free to swap out chocolate chips for nuts or dried fruit. A dash of cinnamon or vanilla can elevate the flavor beautifully.

Storing & Reheating

Store muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them individually and reheat as needed.

Baking these zucchini chocolate chip muffins has become my go-to move for impressing guests; they never suspect there’s hidden green goodness inside.

FAQ

Can I use frozen zucchini in this recipe?

Yes, just ensure it’s thoroughly thawed and drained before mixing it in.

How do I know when the muffins are done?

Insert a toothpick into the center; if it comes out clean, they’re ready!

Can I make these muffins vegan?

Absolutely! Substitute eggs with applesauce and use dairy-free chocolate chips.

Print

Zucchini Chocolate Chip Muffins

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• Author: Mark Taylor
• Total Time: 40 minutes
• Yield: About 12 muffins 1x

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Description

Zucchini chocolate chip muffins are a delightful blend of moistness and sweetness with hidden veggie goodness. These muffins feature a tender crumb dotted with melty chocolate chips and a hint of cinnamon that will surprise and satisfy your taste buds. Perfect for breakfast, a snack, or dessert, they are easy to make and sure to impress everyone who tries them.

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Ingredients

Scale 1x2x3x

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 2 large eggs
• ⅓ cup vegetable oil
• 1 cup semi-sweet chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
2. Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
3. In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, and salt.
4. In another bowl, beat eggs and mix in vegetable oil until smooth. Stir in grated zucchini.
5. Fold the dry ingredients into the wet ingredients until just combined; do not overmix.
6. Gently fold in chocolate chips.
7. Spoon batter into prepared muffin tins until three-quarters full. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
8. Cool in the pan for five minutes before transferring to wire racks.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 muffin (75g)
• Calories: 210
• Sugar: 16g
• Sodium: 140mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 31g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 35mg

Keywords: For added texture, consider incorporating chopped nuts or dried fruits. To enhance flavor, use dark chocolate chips instead of semi-sweet.