Zucchini Chocolate Chip Muffins

Charlotte Miller

These zucchini chocolate chip muffins are a delicious way to use up extra zucchini. They are soft, moist, and perfectly sweet with chocolate chips, making them ideal for breakfast, snacks, or dessert.

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Prep Time 15

Cook Time 25

Total Time 40

Course Breakfast, Desserts, Snack

Cuisine American

Servings 12 muffins

Calories 220 kcal

Ingredients

Dry Ingredients

1.5 cups all-purpose flour
0.75 cup granulated sugar adjust to taste
1 tsp baking soda
1 tsp cinnamon
0.25 tsp salt

Wet Ingredients

2 large eggs
0.5 cup vegetable oil
1 tsp vanilla extract
1 cup grated zucchini squeezed to remove excess moisture

Add-Ins

0.75 cup semi-sweet chocolate chips or preferred type

Instructions

Prepare the Zucchini

Grate the zucchini using the large holes of a grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.

Mix the Batter

In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, combine eggs, oil, vanilla extract, and grated zucchini.
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Fold in the chocolate chips.

Bake the Muffins

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
Fill each muffin cup about two-thirds full with batter.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Zucchini adds moisture without needing to drain excessively if grated properly.

Customize with nuts, different chocolates, or fruits like blueberries.

Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.

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