Description
Quick and easy chocolate chip zucchini muffins that are moist, tender, and perfect for busy weeknights. These muffins sneak in veggies while satisfying your sweet tooth.
Ingredients
Scale
- 1 ½ cups grated zucchini (about 6 oz / 180g), moisture squeezed out
- 1 ¾ cups all-purpose flour (7 ¾ oz / 220g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup granulated sugar (5 ¼ oz / 150g)
- ⅓ cup vegetable oil (2.7 fl oz / 80ml), neutral oil like canola or sunflower
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (6 oz / 180g), semi-sweet or dark
- Optional: ½ cup chopped walnuts or pecans
- Optional: ⅓ cup shredded coconut
Instructions
- Wash and grate zucchini using the fine side of a box grater. Place grated zucchini in a clean kitchen towel or paper towels and squeeze out as much moisture as possible.
- In a large bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Fold in grated zucchini and chocolate chips until evenly distributed. Do not overmix.
- Divide batter evenly among 12 muffin cups, filling each about ¾ full.
- Bake in a preheated 350°F (175°C) oven for 20-25 minutes, or until tops are golden and a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack. Serve warm or at room temperature.
Notes
Squeeze out excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Toss chocolate chips in a tablespoon of flour before folding to prevent sinking. Chilling batter for 10 minutes before baking helps muffins rise better and keeps chocolate chips suspended. Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 25
- Fiber: 1.5
- Protein: 3
Keywords: chocolate chip muffins, zucchini muffins, quick muffins, easy baking, healthy snacks, weeknight recipe, vegetable muffins