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Chocolate chip zucchini muffins, tender muffins with zucchini and studded with chocolate chips
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Chocolate Chip Zucchini Muffins

Delicious zucchini muffins studded with chocolate chips. Crisp exterior, moist, fluffy, tender interior, and phenomenal flavor.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: muffins, zucchini, zucchini muffins
Servings: 12
Calories: 221kcal
Author: Rachael

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

Calories: 221kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 189mg | Fiber: 2g | Sugar: 19g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 2mg