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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins
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Chocolate Chip Zucchini Muffins are moist, sweet, and perfect for any craving or snack time. Combining fresh grated zucchini with melty mini chocolate chips, these muffins deliver a balance of wholesome veggies and indulgent flavor. Ideal for breakfast, snacks, or anytime you want a tender, flavorful baked treat that’s easy to make and kid-friendly.

Ingredients

Scale

Wet Ingredients

  • 2 cups grated zucchini (excess moisture squeezed out)
  • 2 large eggs (room temperature)
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
  • 3/4 cup sugar (or coconut sugar/maple syrup for variation)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon (optional)

Add-ins

  • 3/4 cup mini chocolate chips (lightly coated in flour to prevent sinking)
  • Optional: 1/2 cup chopped walnuts or pecans for nutty twist

Instructions

  1. Prepare the Zucchini: Wash and grate fresh zucchini. Use a clean kitchen towel to squeeze out excess moisture carefully to ensure the muffins remain tender but not soggy.
  2. Mix Dry Ingredients: In a large bowl, combine all-purpose flour (or gluten-free blend), baking powder, salt, cinnamon (if using), and sugar. Stir well for even distribution.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the eggs, vegetable oil, and vanilla extract until smooth and fully combined.
  4. Blend Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined—avoid overmixing to prevent tough muffins.
  5. Add Zucchini and Chocolate Chips: Fold in the grated zucchini and mini chocolate chips evenly throughout the batter. If using nuts, fold them in now as well.
  6. Fill Muffin Tin and Bake: Grease or line a muffin tin and fill each cup about two-thirds full with batter. Bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

  • Don’t over-squeeze zucchini to retain moisture but avoid sogginess.
  • Use mini chocolate chips for even melting and to prevent sinking.
  • Ensure all wet ingredients like eggs and oil are at room temperature for better batter consistency.
  • Test doneness with a toothpick; it should come out clean or with a few moist crumbs.
  • Customize texture by reducing baking powder for denser muffins or adding a spoonful of Greek yogurt for extra moisture.

Nutrition

Keywords: Chocolate chip muffins, zucchini muffins, healthy muffins, gluten-free muffins, kid-friendly snacks, veggie muffins, easy baking

Find it online: https://mealsbymary.com/chocolate-chip-zucchini-muffins/