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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins
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These Chocolate Chip Zucchini Muffins combine the moist freshness of zucchini with bursts of melty semi-sweet chocolate chips, creating a tender, flavorful treat perfect for breakfast, snacks, or a light dessert. Made with simple pantry staples and fresh produce, they offer a healthy indulgence packed with fiber and vitamins while maintaining a balanced sweetness everyone will enjoy.

Ingredients

Scale

Main Ingredients

  • 1 to 1½ cups grated zucchini (about 1 medium zucchini)
  • 1¾ cups all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup brown sugar (packed)
  • ⅓ cup vegetable oil or melted butter (or coconut oil for dairy-free)
  • 2 large eggs (or 2 flax eggs for vegan)
  • 1 teaspoon vanilla extract
  • ¾ cup semi-sweet chocolate chips (can substitute white or dark chocolate chips)

Instructions

  1. Prepare the zucchini: Wash and finely grate the zucchini. Gently squeeze out excess moisture using a clean towel or cheesecloth to prevent soggy muffins.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
  3. Combine the wet ingredients: In a separate bowl, beat the eggs, then add brown sugar, vegetable oil or melted butter, and vanilla extract. Mix until smooth and well blended.
  4. Bring it all together: Slowly fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
  5. Add zucchini and chocolate chips: Gently fold in the grated zucchini and chocolate chips, distributing them evenly without stirring too vigorously.
  6. Bake to perfection: Divide the batter into a greased or lined muffin tin, filling each cup about two-thirds full. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Notes

  • Use fresh zucchini for best moisture and texture; avoid overripe or watery zucchini.
  • Do not overmix the batter to prevent tough muffins.
  • Measure flour properly by spooning it into the measuring cup and leveling with a knife to avoid dense muffins.
  • Let muffins cool in the pan for 5 minutes before transferring to a wire rack to fully set.
  • Check for doneness starting at 18 minutes to avoid overbaking and dryness.

Nutrition

Keywords: chocolate chip zucchini muffins, healthy muffins, zucchini recipe, breakfast muffins, gluten-free muffins, vegetable muffins, snack recipes

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