Go Back
- 1 cup freshly grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 cup packed brown sugar - 1/2 cup granulated sugar Freshly grated zucchini adds moisture and nutrition to the muffins. The mix of all-purpose and whole wheat flour gives a nice texture. I love using both brown and granulated sugar. The brown sugar adds a hint of caramel flavor. - 1/2 cup unsweetened applesauce instead of vegetable oil - Alternative sweeteners like honey or maple syrup If you want a lighter muffin, try unsweetened applesauce in place of oil. It cuts fat while keeping muffins moist. You can also use honey or maple syrup to reduce sugar. These choices add their own unique flavors. - 1/2 cup semi-sweet chocolate chips - Dark chocolate or milk chocolate for variations I prefer semi-sweet chocolate chips for their rich taste. However, dark chocolate offers a bold flavor, while milk chocolate gives a sweeter bite. Feel free to mix and match to suit your taste! {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key to getting your muffins fluffy. Next, prepare your muffin tin. You can use paper liners or grease the cups lightly with cooking spray. This helps the muffins release easily after baking. In a medium bowl, combine the grated zucchini, vegetable oil (or applesauce), eggs, and vanilla. Use a whisk to mix well. This helps create a smooth mixture. Make sure there are no clumps of zucchini left. A uniform blend gives your muffins a nice texture. In a large bowl, sift together the all-purpose flour, whole wheat flour, brown sugar, granulated sugar, baking soda, baking powder, sea salt, and cinnamon. Mixing these dry ingredients well helps prevent clumps. Clumps can make your muffins dense. Evenly mixed dry ingredients lead to a light, fluffy muffin. Next, gently pour the wet mixture into the bowl of dry ingredients. Use a spatula to fold them together just until combined. Be careful not to overmix, as this can make the muffins tough. The key is to mix until you see no dry flour. Then, fold in the semi-sweet chocolate chips evenly. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. This allows space for the muffins to rise. Before baking, sprinkle a few reserved chocolate chips on top for extra sweetness. Bake for 18-20 minutes. To check if they are done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, your muffins are ready. Let them cool in the tin for about 5 minutes before moving them to a wire rack. This step helps them firm up nicely. To make light and fluffy muffins, mix carefully. Overmixing can lead to dense muffins. When you combine wet and dry ingredients, fold them gently. This helps keep air in the batter. Also, use room temperature ingredients. Eggs and oil blend better at this temperature. They will help your muffins rise nicely. Want to boost flavor? Add more spices or extracts. Cinnamon is great, but you can also try nutmeg or vanilla. If you like nuts, chop some and mix them in. Walnuts or pecans add crunch and taste. Dried fruits like raisins or cranberries can also add sweetness. Presentation is key. Serve muffins warm with a light dusting of powdered sugar. You can also add a dollop of cream cheese frosting on the side. It makes a nice touch. For drinks, pair them with coffee or hot tea. A glass of milk also complements the chocolate well. Pro Tips Grate Zucchini Finely: For a smoother texture in your muffins, ensure that the zucchini is grated finely. This allows it to blend seamlessly into the batter and prevents large chunks from affecting the muffin's consistency. Room Temperature Ingredients: Using eggs and other wet ingredients at room temperature helps create a more uniform batter, leading to better rising and fluffiness in your muffins. Don't Overmix: Mix the wet and dry ingredients just until combined. Overmixing can develop gluten, resulting in dense muffins instead of the light and fluffy texture you desire. Storage Tips: Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Just reheat in the microwave for a few seconds before serving! {{image_4}} You can change the flavor of your muffins easily. Adding spices can make a big difference. For example, try mixing in nutmeg or cardamom. These spices bring warmth and depth to each bite. They pair well with chocolate and zucchini. Citrus zest can also brighten the muffins. Use lemon or orange zest for a fresh taste. Just a teaspoon can enhance the flavor without overpowering it. This small touch can make your muffins stand out. If you need gluten-free muffins, you have options. Use almond flour or coconut flour instead of regular flour. These flours work well and keep the muffins moist. For vegan muffins, you can replace eggs and dairy. Use flaxseed meal mixed with water for eggs. Unsweetened almond milk can take the place of regular milk. These swaps keep your muffins tasty and healthy. Seasonal twists add fun to your baking. In autumn, try a pumpkin spice version. Just add canned pumpkin and pumpkin spice to the batter. This gives a cozy, fall flavor. In summer, consider adding fresh berries. Blueberries or raspberries can brighten up the muffins. They add a burst of sweetness and color, making them perfect for warm days. To keep your muffins fresh, store them in an airtight container. This will help prevent them from drying out. You can keep them at room temperature for up to three days. If you want to store them longer, the fridge is another option. Just remember, refrigeration can change the texture. Room temperature is best for soft muffins. You can freeze muffins easily. First, let them cool completely. Then, wrap each muffin in plastic wrap. Place them in a freezer bag or container. They will stay fresh for about three months. To thaw, just take them out and let them sit at room temp. You can also microwave them for a quick treat. To reheat muffins, use the oven or microwave. For the oven, set it to 350°F. Place the muffin on a baking sheet and heat for about 5-10 minutes. This method helps keep the muffin moist. If using a microwave, heat for 10-15 seconds. Check to see if it’s warm enough. Avoid overheating, as this can dry them out. Yes, you can make these muffins ahead of time. Store them in an airtight container. They stay fresh for about 3 days at room temperature. If you want them to last longer, freeze them. They can last up to 3 months in the freezer. You can use other veggies like grated carrots or yellow squash. Just remember, they may add different moisture levels. If you choose carrots, they may be sweeter. For squash, the texture will be softer. Adjust the liquid in the recipe if needed. These muffins pair well with many drinks. Try serving them with milk or coffee. You can also enjoy them with a spread like cream cheese or butter. For brunch, place them on a pretty platter with fresh fruit or yogurt. They make for a colorful and tasty table! You’ve learned how to make delicious chocolate chip zucchini muffins. From choosing fresh ingredients to mixing and baking, each step matters. Remember, you can swap out ingredients for healthier options or unique flavors. Store your muffins properly to keep them fresh, and don’t hesitate to experiment with variations. Enjoy your baking journey and share these muffins with friends and family. They’re sure to love them as much as you do!

Decadent Chocolate Chip Zucchini Muffins

Deliciously moist muffins made with zucchini and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1 cup freshly grated zucchini
  • 1 cup all-purpose flour
  • 1 2 cup whole wheat flour
  • 1 2 cup packed brown sugar
  • 1 2 cup granulated sugar
  • 1 2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 2 teaspoon baking powder
  • 1 2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 2 cup semi-sweet chocolate chips

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly with cooking spray.
  • In a medium mixing bowl, combine the grated zucchini, vegetable oil (or applesauce), eggs, and vanilla extract. Whisk until smooth and uniform.
  • In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, packed brown sugar, granulated sugar, baking soda, baking powder, sea salt, and ground cinnamon.
  • Gently pour the wet ingredients into the dry ingredients. Fold together just until combined, being careful not to overmix.
  • Fold in the semi-sweet chocolate chips, reserving a small handful for topping.
  • Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle reserved chocolate chips on top.
  • Place the muffin tin in the oven and bake for 18-20 minutes until a toothpick comes out clean or with a few moist crumbs.
  • Remove from the oven and let cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an elegant touch, serve warm with powdered sugar or cream cheese frosting.
Keyword chocolate chip, muffins, zucchini