Print

Moist Homemade Chocolate Chip Zucchini Muffins

chocolate chip zucchini muffins - featured image
Print Recipe

These moist homemade chocolate chip zucchini muffins are easy to make, perfect for breakfast or a snack, and feature a tender crumb with just the right sweetness and texture.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour (can substitute half with whole wheat flour)
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar (can swap for coconut sugar)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups (about 2 medium) zucchini, finely grated or processed
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line your muffin tin with paper cups or grease lightly to prevent sticking.
  2. Wash and trim the ends of the zucchinis. Using a box grater or food processor, finely shred the zucchini. If watery, gently squeeze out excess moisture with a clean kitchen towel.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  4. In a separate bowl, whisk granulated sugar with melted unsalted butter until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Add the grated zucchini to the wet mixture and stir to combine. Gently fold in chocolate chips and, if using, chopped nuts.
  6. Slowly add the flour mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing.
  7. Spoon batter into the prepared muffin tin, filling each about 2/3 full.
  8. Bake for 20 to 25 minutes. Check doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but no raw batter.
  9. Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.

Notes

Do not overmix the batter to avoid tough muffins. Grate zucchini finely and manage moisture carefully by squeezing out excess liquid if very wet. Use room temperature eggs and melted butter for best texture. Tent muffins with foil if browning too quickly.

Nutrition

Keywords: chocolate chip zucchini muffins, moist muffins, breakfast muffins, easy muffins, zucchini recipes, chocolate chip recipes

Find it online: https://goldensimmer.com/moist-homemade-chocolate-chip-zucchini-muffins-recipe-easy-and-perfect-for-breakfast/