Chocolate Chip Zucchini Muffins are a delightful treat that combines the rich taste of chocolate with the goodness of zucchini. These muffins are moist, sweet, and perfect for breakfast or a snack. Plus, they’re an easy way to sneak in some vegetables!
Why Make This Recipe
Making Chocolate Chip Zucchini Muffins is a great idea because they are not only delicious but also healthy. The zucchini adds moisture and nutrition without overpowering the flavor. These muffins are a wonderful way to use up extra zucchini from your garden or the grocery store. They are perfect for kids and adults alike, making snack time fun and guilt-free!
How to Make Chocolate Chip Zucchini Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
- 1 large lightly beaten egg
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ¼ cup milk
- 1 cup shredded and squeezed zucchini (wring it out with a paper towel to drain)
- 1 cup semi-sweet or milk chocolate chips
- ½ cup chopped walnuts (optional)
Directions
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners or spray each well with nonstick cooking spray. Set aside.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and a pinch of salt.
- In a small bowl, whisk together 1 large lightly beaten egg, ½ cup vegetable oil, 1 teaspoon vanilla, and ¼ cup milk.
- Add the oil mixture to the flour mixture and stir until combined.
- Gently fold in the 1 cup shredded and squeezed zucchini, 1 cup semi-sweet or milk chocolate chips, and ½ cup chopped walnuts if using.
- Scoop the batter into the prepared muffin pan until the wells are filled halfway.
- Bake for 15 to 20 minutes or until a toothpick comes out clean and the muffins are lightly browned.
How to Serve Chocolate Chip Zucchini Muffins
Serve these muffins warm from the oven or at room temperature. They are delicious on their own, but you can also add a smear of butter on top for extra flavor. Enjoy them with a cup of coffee, tea, or milk!
How to Store Chocolate Chip Zucchini Muffins
Store any leftover muffins in an airtight container at room temperature for up to three days. If you need to keep them longer, freeze the muffins in a freezer-safe bag. They will stay fresh for about three months. Simply thaw them in the fridge or microwave when you’re ready to enjoy.
Tips to Make Chocolate Chip Zucchini Muffins
- Make sure to squeeze out excess moisture from the zucchini to keep the muffins from becoming too wet.
- Use mini chocolate chips for a fun twist and even distribution of chocolate.
- Try adding a dash of nutmeg for a different spice flavor alongside the cinnamon.
Variation
For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour. You can also use applesauce instead of oil for a lighter muffin.
FAQs
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw and squeeze it dry before adding it to the batter.
Can I leave out the chocolate chips?
Absolutely! You can skip the chocolate chips or replace them with dried fruit or other mix-ins like raisins or coconut.
How do I know when the muffins are done baking?
The muffins are done when they are lightly browned on top and a toothpick inserted into the center comes out clean.
Chocolate Chip Zucchini Muffins
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
Wet Ingredients
- 1 large lightly beaten egg
- 0.5 cups vegetable oil
- 1 teaspoon vanilla
- 0.25 cups milk
Add-ins
- 1 cup shredded and squeezed zucchini Make sure to wring it out with a paper towel to drain.
- 1 cup semi-sweet or milk chocolate chips
- 0.5 cups chopped walnuts Optional.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners or spray each well with nonstick cooking spray.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, ground cinnamon, and a pinch of salt.
- In a small bowl, whisk together the lightly beaten egg, vegetable oil, vanilla, and milk.
- Add the oil mixture to the flour mixture and stir until combined.
- Gently fold in the shredded and squeezed zucchini, chocolate chips, and chopped walnuts if using.
- Scoop the batter into the prepared muffin pan until the wells are filled halfway.
Baking
- Bake for 15 to 20 minutes or until a toothpick comes out clean and the muffins are lightly browned.
