Incredibly moist, flavorful, sweet muffins made with fresh grated zucchini, a generous helping of chocolate chips, and a sweet, slightly crisp streusel topping
There is nothing quite like homegrown produce, and I’m not sure that this is more evident with any vegetable than it is with the zucchini. I didn’t fully realize it until this summer, but supermarket zucchinis are generally a weak, shrunken mockery of the homegrown variety. I witnessed a specimen in my local grocery store yesterday that I almost mistook for an unhealthy cucumber, while at my parents’ house my youngest sister has been harvesting zucchinis she planted that are the length of her arm and four times its width–unwieldy, emerald skinned behemoths that she struggles to carry.
Fortunately, zucchini is an incredibly versatile vegetable (or fruit, if you want to get very technical here) and can be flawlessly, surreptitiously slipped into all kinds of baked goods and casserole dishes, serving as a moisture, texture, and flavor enhancer.
My preference is (obviously, probably) to use zucchini in baked goods, and the fruits of my sister’s labor are being well-used in my kitchen.
While I’m not sure that I’ll be able to find another zucchini recipe that I love quite as much as the Zucchini Roll I made last week, these muffins take at least a close second. Thanks to the shredded zucchini, they are soft, moist and tender, blitzed with melt-in-your-mouth chocolate chips and primped with buttery, brown sugar streusel caps. Everything the perfect muffin should be, sweet but not overly sweet, light, and fluffy.
If you happen to find yourself with an overabundance of zucchini this season, this recipe pays due homage to the vegetable, and if your zucchinis are anything like my sister’s, you’ll have enough to make both these muffins and the Zucchini Roll (seriously, I can’t get enough of that) multiple times.
Chocolate Chip Zucchini Muffins
- 1/4 cup flour
- 1/4 cup brown sugar
- 2 Tbsp cold butter
- 1/2 cup canola oil vegetable oil would also work
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup milk
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cup grated zucchini patted dry with paper towel
- 1 1/2 cup semisweet chocolate chips
- 2 1/4 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
Preheat oven to 350F and line 12-muffin tin with cupcake liners (this recipe actually yields about 14 muffins. If you have a smaller muffin tin that will fit on the same rack, this will work nicely to cook the extra muffin batter, otherwise discard. Do not over-fill muffin tins).
Prepare streusel first by combining flour and brown sugar.
With a pastry cutter, cut in butter until mixture resembles coarse crumbs. Place in refrigerator while you prepare muffin batter.
In KitchenAid, combine oil, sugars, and milk on medium-low speed until combined (about 1 minute).
Beat in egg, then stir in vanilla extract.
Stir in gratex zucchini and chocolate chips.
In separate bowl, combine flour, baking powder, salt and cinnamon.
Using a spatula, carefully fold dry mix into liquid (do not over-mix).
Evenly divide batter between prepared muffin cups, filling each liner 3/4 way full.
Sprinkle muffin batter with streusel.
Bake on 350F for 20-25 minutes (toothpick inserted in center comes out mostly clean with few crumbs).
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