Zucchini Chocolate Chip Muffins
Moist zucchini chocolate chip muffins with tender crumb and melty chips—family-friendly and freezer-friendly.
Print Pin Servings: 12 muffins
Calories: 230kcal
Cost: $6–$8 USD
Equipment
- 1 12-cup muffin tin Standard size
- 12 Paper muffin liners For easy release
- 1 Box grater or food processor Grate zucchini
- 2 Mixing bowls Wet + dry
- 1 Whisk Wet ingredients
- 1 Rubber spatula Fold batter
- 1 Measuring cups/spoons
- 1 Wire cooling rack Cool 5–10 mins
- 2 Clean kitchen towels Pat zucchini dry
Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Fine salt
- 1 teaspoon Ground cinnamon Optional but nice
- 2 large Eggs Room temp
- ½ cup Granulated sugar
- ¼ cup Brown sugar Lightly packed
- ½ cup Vegetable oil Or melted butter
- 1 teaspoon Vanilla extract
- ¼ cup Milk Dairy or non-dairy
- 1 ½ cups Zucchini, grated & patted dry About 1 medium; squeeze moisture
- 1 cup Semi-sweet chocolate chips Toss in 1 teaspoon flour to prevent sinking
Instructions
- Heat oven to 375°F; line a 12-cup muffin tin.
- Grate zucchini; pat/squeeze dry thoroughly.
- Whisk eggs, oil, sugars, vanilla, milk.
- In bowl: flour, baking powder, baking soda, salt, cinnamon.
- Fold dry into wet just until combined.
- Toss chips in a little flour; fold into batter.
- Portion batter to ¾ full in liners.
- Bake 18–22 mins until toothpick has a few moist crumbs.
- Cool 5 mins in pan, then on rack.
Notes
These muffins freeze well for up to 3 months. Reheat gently for best texture. For dairy-free, use plant-based milk and chocolate chips.
Nutrition
Serving: 75g | Calories: 230kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 150mg | Fiber: 1.5g | Sugar: 17g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1.5mg