Chocolate Chip Zucchini Muffins Recipe

Indulge in moist chocolate chip zucchini muffins bursting with charm. Freshly grated zucchini adds surprise moisture to these tender bites while semisweet chocolate chips offer delightful bursts of flavor. A balanced blend of sugars and warm vanilla aroma captivates your palate, making each muffin a treat ideal for any occasion.

I’m really excited to share my recipe for a Chocolate Chip Zucchini Muffins creation. I came up with it because I wanted a treat that was both healthier and still a real indulgence.

I start off by mixing 1 1/2 cups all purpose flour with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar which gives these muffins a balanced nutritional profile along with good energy. I add 1 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt to help them rise nicely in the oven.

Next I beat in 2 large eggs, 1/3 cup vegetable oil and 1 tsp vanilla extract before gently folding in 1 cup grated zucchini (make sure to squeeze out the extra moisture) and 1 cup semisweet chocolate chips. This recipe is a fun twist on traditional treats and offers a nice mix of nutrients and flavors.

Enjoy baking these muffins as a smart and tasty choice for snack time!

Why I Like this Recipe

1. I love that the zucchini makes these muffins extra moist and even kinda sneaks some veggies into my day, which is cool even when I’m not super healthy all the time.
2. The mix of granulated and brown sugar gives them a rich flavor that makes each bite feel like a treat, even when I’m on a budget and just need something tasty to munch on.
3. I really dig how easy it is to whip these up without having to be a master baker – just mix, fold, and bake, and I’m set; sometimes things even turn out better than I expected.
4. The semisweet chocolate chips always hit the spot, melting just right in the warm muffin, which is one of those little things that makes me look forward to dessert every time.

Ingredients

• All purpose flour gives structure and carbs, forming the muffin’s base for energy.
• Granulated sugar gives a crisp sweetness, while light brown sugar adds a moist rich flavor.
• Eggs bring protein and help mix the ingredients together, making them stick well.
• Zucchini adds fiber, vitamins and moisture, keeping muffins light and surprisingly healthy.
• Vegetable oil improves texture and moisture while distributing flavors evenly throughout the mix.
• Chocolate chips offers sweet bursts and melt in your mouth on every bite.
• Vanilla extract brings a warm aroma and deepens the overall flavor perfectly.
• Baking soda helps muffins rise while balancing flavor without adding extra heat.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated zucchini (squeeze out extra moisture)
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper cases.

2. In a large bowl, mix together the all purpose flour, granulated sugar, light brown sugar, baking soda, baking powder, and salt.

3. In another bowl, whisk the eggs until well beaten then stir in the vegetable oil and vanilla extract.

4. Fold the wet ingredients into the dry ingredients until just combined.

5. Stir in the grated zucchini, making sure you have squeezed out the extra moisture before adding it.

6. Gently fold in the semisweet chocolate chips.

7. Divide the batter evenly among the muffin pans filling them about 2/3 full.

8. Bake for about 18-20 minutes or until a toothpick inserted into the center of a muffin comes out mostly clean.

9. Let the muffins cool in the tin for 5 minutes then transfer them to a wire rack to cool completely.

Equipment Needed

1. Oven
2. Muffin tin with paper cases
3. Large mixing bowl for dry ingredients and a smaller one for the wet mix
4. Measuring cups and spoons
5. Whisk
6. Zucchini grater
7. Spatula or wooden spoon for folding the batter
8. Toothpick to check if the muffins are done
9. Wire cooling rack for when they need to cool off

FAQ

Chocolate Chip Zucchini Muffins Recipe Substitutions and Variations

• If you dont have all purpose flour on hand, you can use whole wheat flour or a gluten free all purpose flour blend instead
• You can swap granulated sugar with coconut sugar or even honey, but if you use liquid sweeteners like honey, remember to reduce the other liquids a little bit
• Mentioning oil, if you’re looking for a healthier twist, try melted coconut oil or unsweetened applesauce in its place
• If you’re avoiding eggs, you can mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace each egg
• For the chocolate chips, dark chocolate chips or chopped dark chocolate can be a yummy substitute if you dont have semisweet on hand

Pro Tips

1. Make sure you squeeze out all the moisture from the zucchini cuz extra water can make your muffins soggy.
2. Try not to over mix your batter once you add the wet ingredients cause it can make the muffins tough instead of light and fluffy.
3. Keep a close eye on your oven temperature since some ovens run kind of hot or maybe a bit cold and that can really affect how fast your muffins bake.
4. Always let your muffins cool in the tin for about 5 minutes before moving them to a cooling rack or else they might break apart when you take them out.