Chocolate Chip Zucchini Muffins
Are you looking for a way to sneak some veggies into your sweet treats? Look no further than these scrumptious Chocolate Chip Zucchini Muffins! These muffins are moist, flavorful, and packed with the goodness of zucchini, making them a perfect choice for breakfast, snack time, or even dessert. Plus, the addition of chocolate chips makes them irresistible for kids and adults alike.
Serve them with a Smoothie Bowl for breakfasts, or eat them on their own as a snack.
Baking with zucchini is such a fun way to use up those “too big” zucchini that aren’t quite as tender as you want for stir fries, casseroles, or Beef Stuffed Zucchini Boats. All you really need to do is slice up and grate the zucchini. I like to use a box grater, or a rotary grater, and if I am shredding a ton of zucchini, I will use an attachment grater for my mixer. It keeps it simple!
Then I make them into things like these muffins, Zucchini Brownies, Zucchini Oatmeal Cookies, or even these Zucchini Cookies with Cream Cheese Frosting!
Why You’ll Love Chocolate Chip Zucchini Muffins
- Nutritious and Delicious: These muffins combine the health benefits of zucchini with the irresistible taste of a delightful muffin studded with chunks of chocolate.
- Moist and Tender: The zucchini adds moisture, making these muffins soft and tender.
- Easy to Make: With simple ingredients and straightforward steps, these muffins come together quickly. And you can freeze them for later. They freeze really well.
- Perfect for Any Time of Day: Enjoy them for breakfast, as a snack, or a dessert.
How to Make Chocolate Chip Zucchini Muffins
Ingredients
- Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground mace or nutmeg
- Wet Ingredients:
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 large egg, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
- Add-Ins:
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
- Prepare the Zucchini:
- Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture. Keep in mind, the finer you grate the zucchini, the most it will incorporate into the batter, and not show up and little pieces of zucchini in your food. If I am baking for little kids who would stick their nose up at zucchini, I will grate it extra fine, but usually a normal grate size works fine.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and mace or nutmeg.
- Mix the Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, lemon juice, vanilla extract, and heavy cream until well combined. Stir in the shredded zucchini.
- Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips.
- Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Zucchini Muffins Variations and Mix-In Options
- Nutty Zucchini Muffins: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
- Spiced Zucchini Muffins: Increase the cinnamon to 1 teaspoon and add 1/2 teaspoon of ground ginger for a spicier flavor.
- Double Chocolate: Add 1/4 cup of cocoa powder to the dry ingredients and use chocolate chunks instead of chips for an extra chocolatey treat.
Tips and Tricks
- Squeeze Out Excess Moisture: If your zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture before adding it to the batter.
- Room Temperature Ingredients: Use room temperature eggs and cream for better incorporation and a smoother batter.
- Uniform Size: For even baking, fill each muffin cup with an equal amount of batter. I will sometimes even use a batter scoop or cookie scoop to get even sized muffins.
Freezing and Storage Instructions
- Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Freezing: To freeze, let the muffins cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen muffins to a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature or warm them in the microwave.
Zucchini Muffins with Chocolate Chips Serving Suggestions
- Breakfast or Brunch: Serve these muffins alongside a cup of coffee or a glass of milk for a hearty breakfast or brunch.
- Snacks: Enjoy these muffins as a sweet snack any time of the day.
- Dessert: Pair these muffins with a scoop of vanilla ice cream for a delightful dessert.
Chocolate Chip Zucchini Muffins are a delicious and nutritious way to enjoy the best of both worlds: the health benefits of zucchini and the indulgence of chocolate. With their moist texture and rich flavor, these muffins are sure to become a favorite in your household. Try out different variations and mix-ins to customize them to your liking, and enjoy the convenience of having these tasty muffins on hand. Whether you’re enjoying them fresh out of the oven or pulling them from the freezer for a quick snack, Chocolate Chip Zucchini Muffins are always a good idea!
More Zucchini Recipes
- Zucchini Cookies with Cream Cheese Frosting
- Zucchini Chocolate Muffins
- Zucchini Casserole
- Beef Stuffed Zucchini Boats (Low Carb)
- Easy Zucchini Bread
Chocolate Chip Zucchini Muffins
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1 cup shredded zucchini about 1 medium zucchini
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup vegetable oil
- 1 large egg lightly beaten
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 tablespoon lemon juice
Add-Ins:
- 1 cup semi-sweet chocolate chips
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
Prepare the Zucchini:
- Grate the zucchini using a box grater. You don’t need to peel it; the skin adds extra nutrients and color. If the zucchini is very watery, give it a gentle squeeze to remove some of the excess moisture.
Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the Wet Ingredients:
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, cream, and lemon juice until well combined. Stir in the shredded zucchini.
Combine the Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the chocolate chips.
Fill the Muffin Tin:
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake the Muffins:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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