Description
These Chocolate Chip Zucchini Muffins combine the moistness of shredded zucchini with rich cocoa flavor and sweet miniature chocolate chips for a delightful treat. Perfectly balanced with a hint of vanilla and a tender crumb, these muffins make a great breakfast or snack option that sneaks in some veggies in a delicious way.
Ingredients
Scale
Wet Ingredients
- 1/2 cup canola or vegetable oil
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 cups finely shredded zucchini (about 2 medium zucchini)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Preheat and prepare muffin tin: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or spray each cup thoroughly with cooking spray to prevent sticking.
- Mix wet ingredients: In a large bowl, whisk together the oil, eggs, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add shredded zucchini: Gently fold in the finely shredded zucchini using a wooden spoon or spatula, distributing it evenly through the wet mixture.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt until evenly mixed.
- Mix dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently with a wooden spoon or spatula just until no flour streaks remain. Avoid overmixing to keep the muffins tender.
- Incorporate chocolate chips: Stir in the miniature chocolate chips evenly throughout the batter. You may reserve some chips to sprinkle on top of the muffins before baking if desired.
- Fill muffin cups: Divide the batter evenly among the 12 muffin liners, filling each nearly to the top. If you reserved chocolate chips, sprinkle them on top now for a pretty finish.
- Bake the muffins: Bake in the preheated oven for 20-25 minutes. The muffins are done when the tops are rounded and puffy, and a toothpick inserted into the center comes out clean.
- Cool muffins: Let the muffins cool for about 10 minutes in the muffin tin, then transfer them to a wire rack to cool completely or enjoy warm as preferred.
Notes
- Use finely shredded zucchini for better texture; a fine grater side works best.
- Peeling zucchini is optional, but peeling is recommended for this recipe to avoid large pieces of skin.
- Do not drain zucchini completely; some moisture is necessary for the muffins’ texture. Dab excess moisture with a paper towel if very wet.
- A large cookie scoop helps to evenly portion batter into muffin cups for uniform size.
- If desired, sprinkle reserved chocolate chips on top of muffins before baking for a decorative touch.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 16g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
