Chocolate Chip Zucchini Muffins
Fluffy chocolate chip zucchini muffins are a great way to use up zucchini from your garden! These are soft, moist, and slightly sweet with a sprinkling of sugar on top. Recipe includes a how-to video!
Servings 12 muffins
Calories 274kcal
Ingredients
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar firmly packed
- ⅓ cup (78 ml) neutral cooking oil I like avocado, but canola or vegetable will work
- ⅓ cup (78 ml) milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¾ cups (218 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon optional
- ½ teaspoon table salt
- 1 cup (150 g) finely shredded zucchini Measure/weigh and then blot out the excess water with a paper towel
- 1 cup (170 g) semisweet chocolate chips
- 1 Tablespoon turbinado or granulated sugar for sprinkling on top
Instructions
- Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, combine sugars, oil, milk, egg, and vanilla and whisk vigorously until mixture is very well-combined and uniform in texture.½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar, ⅓ cup (78 ml) neutral cooking oil, ⅓ cup (78 ml) milk, 1 large egg, 1 teaspoon vanilla extract
- In a separate, medium-sized mixing bowl whisk together flour, baking powder, cinnamon (if using) and salt.1 ¾ cups (218 g) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon ground cinnamon, ½ teaspoon table salt
- Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add blotted zucchini and chocolate chips and continue to stir gently until batter is mostly uniform and zucchini and chocolate are well distributed.1 cup (150 g) finely shredded zucchini, 1 cup (170 g) semisweet chocolate chips
- Evenly divide batter into prepared muffin tin.
- Sprinkle muffin tops with additional sugar, then transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F and continue to bake another 8-10 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.1 Tablespoon turbinado or granulated sugar
- Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool further before enjoying.
Video
Notes
Storing
Once muffins have cooled completely they may be stored in an airtight container at room temperature for 2-3 days. They may also be wrapped in plastic and frozen for up to several months.Original recipe
I updated this recipe to improve upon it, but if you are looking for the original recipe published in 2015 you can find the original chocolate chip zucchini muffin here.Nutrition
Serving: 1muffin | Calories: 274kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 15mg | Sodium: 148mg | Potassium: 154mg | Fiber: 2g | Sugar: 20g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 2mg