Description
Delicious and moist Chocolate Chip Zucchini Muffins combining the sweetness of chocolate chips with the subtle freshness of shredded zucchini. Perfect for a healthy breakfast or a kid-friendly snack, these muffins are easy to make and packed with flavor and texture.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (squeezed of excess moisture)
Add-ins
- 3/4 cup mini or regular chocolate chips
Instructions
- Preheat oven and prepare muffin tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to ensure even distribution of leavening agents and spices.
- Combine wet ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate dry ingredients into wet: Gradually stir the dry ingredients into the wet ingredients just until combined, careful not to overmix to keep the muffins tender.
- Add zucchini and chocolate chips: Gently fold in the shredded zucchini and chocolate chips, distributing them evenly throughout the batter without breaking them down too much.
- Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
- Bake the muffins: Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean or with just a few moist crumbs.
- Cool the muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, which prevents sogginess and keeps texture perfect.
Notes
- For extra texture and flavor, add 1/4 cup chopped walnuts or pecans to the batter.
- These muffins freeze well; store in an airtight container or freezer bag for up to 3 months and thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
