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Chocolate Chip Zucchini Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 292 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and moist chocolate chip zucchini muffins that combine the richness of cocoa and chocolate chips with the subtle freshness of shredded zucchini. These muffins are perfect for breakfast, snacks, or dessert, offering a sweet treat with a healthy twist.

Ingredients

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients

  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (about 1 medium zucchini)

Add-ins

  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon until well combined.
  3. Mix Wet Ingredients: In a separate bowl, beat the eggs. Then add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until the wet ingredients are well combined and smooth.
  4. Combine Ingredients: Pour the wet ingredients into the dry ingredients bowl. Stir gently until just combined to avoid overmixing, which can make the muffins tough. Then fold in the shredded zucchini and semi-sweet chocolate chips evenly.
  5. Fill and Bake: Divide the batter evenly among the 12 muffin cups, filling each cup about two-thirds full. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
  6. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely before serving to preserve their texture and flavor.

Notes

  • Be sure to shred the zucchini finely and then gently squeeze out any excess moisture to prevent soggy muffins.
  • If you prefer, you can substitute the semi-sweet chocolate chips with dark chocolate or white chocolate chips.
  • For a nutty addition, consider adding 1/2 cup chopped walnuts or pecans to the batter.
  • Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
  • Ensure not to overmix the batter to keep muffins light and fluffy.

Find it online: https://slsrecipes.com/chocolate-chip-zucchini-muffins-recipe-3/