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Zucchini Chocolate Chip Muffins

Delightful and moist muffins infused with zucchini and rich chocolate chips, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 2 large eggs
  • 1/2 cup vegetable oil or melted coconut oil
  • 1 cup brown sugar (can substitute with coconut sugar)
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour (or half whole wheat for a healthier twist)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chocolate chips (feel free to use dark chocolate or even dairy-free chips)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, beat the eggs, then add the oil, brown sugar, and vanilla extract. Mix until well combined and smooth.
  3. Stir in the grated zucchini, ensuring it is evenly distributed in the batter.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined. Do not overmix!
  5. Fold in the chocolate chips gently to maintain a fluffy texture.
  6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

To keep your muffins fresh, store them in an airtight container at room temperature for up to three days. If freezing, use an airtight bag for up to three months. Reheat in the microwave if desired.