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Zucchini Chocolate Chip Muffins

Warm and comforting muffins that combine chocolate chips and fresh zucchini for a crowd-pleasing treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup sugar (or swap for a sugar alternative)
  • 1/2 cup vegetable oil
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips optional: mix in nuts for added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease it well.
  2. In a mixing bowl, combine grated zucchini, sugar, vegetable oil, eggs, and vanilla extract. Stir until well blended.
  3. In another bowl, whisk together flour, baking soda, baking powder, and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix; a few lumps are okay.
  5. Gently stir in the chocolate chips, ensuring they’re evenly distributed throughout the batter.
Baking
  1. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
  2. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and slightly domed.
  3. Let them cool for a few minutes before transferring them to a wire rack.

Notes

Feel free to add spices like cinnamon or nutmeg, swap chocolate chips for white chocolate or peanut butter chips, or make it healthier by using whole wheat flour. Store leftovers in an airtight container for up to three days or freeze for longer storage.