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Moist Homemade Chocolate Chip Zucchini Muffins

chocolate chip zucchini muffins - featured image
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These moist homemade chocolate chip zucchini muffins are a perfect balance of indulgence and nutrition, hiding shredded zucchini for a subtle veggie boost with a tender crumb and melty chocolate chips.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or half whole wheat for nuttier flavor)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) shredded zucchini, squeezed to remove excess moisture (about 1 medium zucchini)
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
  2. Grate the zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
  3. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon.
  4. In a large bowl, beat the eggs with granulated sugar and brown sugar until smooth and slightly thickened (about 1-2 minutes). Add the oil and vanilla extract, whisking until combined.
  5. Fold the squeezed zucchini into the wet mixture using a spatula.
  6. Add the flour mixture in two additions, folding gently after each to avoid overmixing.
  7. Fold in the chocolate chips carefully, reserving a few to sprinkle on top.
  8. Divide the batter evenly into the muffin tin, about ¾ full. Sprinkle the reserved chocolate chips on top of each muffin.
  9. Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
  10. Let muffins cool in the tin for 5 minutes, then transfer to a cooling rack.

Notes

Squeeze excess moisture from zucchini to prevent soggy muffins. Fold ingredients gently to avoid tough muffins. Use room temperature eggs for better batter texture. Coat chocolate chips lightly with flour to prevent sinking. Tent muffins with foil if browning too fast. Chilling batter for 15 minutes before baking improves rise and texture. Frozen zucchini can be used if thawed and drained. Variations include gluten-free flour, nuts, vegan flax eggs, and added spices or fruit.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, hidden veggies, moist muffins, easy muffins, healthy muffins, breakfast muffins, snack muffins

Find it online: https://jodierecipes.com/moist-homemade-chocolate-chip-zucchini-muffins-easy-hidden-veggies-recipe/