Description
Zucchini chocolate chip muffins are a delightful surprise—soft, moist, and filled with sweet chocolate goodness while sneaking in the subtle nutrition of zucchini. Perfect for breakfast, snack time, or even a sweet treat with coffee, these muffins are easy to make, adaptable, and loved by all ages. With tender crumb, melty chocolate pockets, and hints of cinnamon and vanilla, every bite is a mini celebration. Whether you’re baking for family, friends, or just yourself, these muffins are guaranteed to disappear quickly.
Ingredients
Scale
- 2 cups fresh zucchini, grated
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup sugar (brown or white)
- 1 tsp vanilla extract
- 1 cup chocolate chips (plus extra for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare muffin tin.
- Grate zucchini, squeeze out excess moisture.
- Mix flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Whisk eggs, sugar, oil, and vanilla in a separate bowl.
- Stir zucchini into wet mixture.
- Gently fold in dry ingredients until combined.
- Fold in chocolate chips.
- Fill muffin cups ¾ full, sprinkle extra chips on top.
- Bake 18–22 minutes; check with a toothpick.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
- Avoid overmixing for tender muffins.
- Squeeze zucchini well to avoid sogginess.
- Optional: add nuts or dried fruit for extra texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg