Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are a delicious and nutritious treat that combines the goodness of zucchini with the indulgence of chocolate.

Course bread, Dessert, muffins

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 364kcal

Author Whitney Wright

Equipment

cupcake pan

Ingredients

1 2/3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup granulated sugar
1 cup grated zucchini with skin on
1/2 cup vegetable oil
2 teaspoons vanilla extract
2/3 cup mini chocolate chips divided
1/3 cup semi-sweet chocolate chips

Instructions

Preheat oven to 425°F. Spray a regular 12 capacity cupcake pan with nonstick cooking spray that contains flour, set aside.
In a medium size bowl whisk the flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl whisk the eggs, sugar, zucchini, oil, and vanilla until well combined.
Add the dry ingredients to the wet ingredients. Using a large spoon or spatula, mix until partially combined (there should still be flour streaks remaining). Add the 1/3 cup chocolate chips and 1/3 cup mini chocolate chips (reserve the other 1/3 mini chips for topping) and use a rubber spatula to fold them into the batter. At this point, no flour streaks should remain.
Portion the batter into the prepared pan, filling ¾ full (generally want them to be a bit fuller! So they’ll get nice domes). Sprinkle the remaining 1/3 cup of mini chocolate chips over the tops of each muffin.
Bake for 5 minutes, then reduce oven temperature to 350°F and bake for 13-15 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Remove from the oven and let cool in the pan for 5 minutes before turning out on a wire rack to cool to room temperature.
Store, covered, at room temperature for 4-5 days.

Video

Notes

Store baked muffins covered or in an airtight container at room temperature for 4-5 days.

To freeze, let the muffins cool completely, then store in a freezer-safe bag or container in the freezer for up to 2 months. Remove and let thaw before enjoying. Warm in the microwave to make them taste like they just came out of the oven!

Nutrition