Moist Zucchini Chocolate Chip Muffins
These Zucchini Chocolate Chip Muffins are a moist, fluffy, and healthier twist on your favorite sweet treat. Perfect for breakfast, snacks, or dessert, they’re easy to make, kid-friendly, and a great way to use up extra zucchini.Loaded with melty chocolate chips and warm cinnamon, they’re as comforting as they are delicious. With just 35 minutes from start to finish and freezer-friendly convenience, this is a must-have muffin recipe for any home baker.
Ingredients
- 1 ½ cups grated zucchini excess moisture squeezed out
- 1 ¾ cups all-purpose flour or substitute whole wheat
- ½ cup sugar or coconut sugar for a less refined option
- ¼ cup brown sugar for extra moisture and flavor
- 2 eggs
- ⅓ cup oil vegetable, canola, or melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup chocolate chips semi-sweet or dark
Optional Add-ins:
- ½ cup chopped walnuts
- ¼ cup oats
- A sprinkle of nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
- Prep the zucchini: Grate and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
- Mix the dry ingredients: In a large bowl, combine flour, baking soda, baking powder, salt, and cinnamon.
- Whisk the wet ingredients: In a separate bowl, beat the eggs with oil, sugars, and vanilla.
- Combine: Add the wet mixture to the dry ingredients, stirring until just combined.
- Fold in zucchini and chocolate chips: Be careful not to overmix.
- Fill muffin cups about ¾ full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.