Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 12 muffins
Ingredients: ½ ½ cup granulated sugar; ¼ ¼ cup light brown sugar; ⅓ ⅓ cup neutral cooking oil; ⅓ ⅓ cup milk; 1 1 large egg; 1 1 teaspoon vanilla extract; 1 ¾ 1 ¾ cups all-purpose flour; 1 ½ 1 ½ teaspoons baking powder; ½ ½ teaspoon ground cinnamon; ½ ½ teaspoon table salt; 1 1 cup finely shredded zucchini; 1 1 cup semisweet chocolate chips; 1 1 Tablespoon Turbinado or granulated sugar

User Reviews

5.0

48 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
31 mins
Servings
12 muffins
Calories
274 kcal
Course
Breakfast, Baked Goods
Cuisine
American

Chocolate Chip Zucchini Muffins

Angela Watkins

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Fluffy chocolate chip zucchini muffins are a great way to use up zucchini from your garden! These are soft, moist, and slightly sweet with a sprinkling of sugar on top. Recipe includes a how-to video!

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Ingredients

Servings

½ ½ cup granulated sugar
¼ ¼ cup light brown sugar firmly packed
⅓ ⅓ cup neutral cooking oil I like avocado, but canola or vegetable will work
⅓ ⅓ cup milk
1 1 large egg
1 1 teaspoon vanilla extract
1 ¾ 1 ¾ cups all-purpose flour
1 ½ 1 ½ teaspoons baking powder
½ ½ teaspoon ground cinnamon optional
½ ½ teaspoon table salt
1 1 cup finely shredded zucchini Measure/weigh and then blot out the excess water with a paper towel
1 1 cup semisweet chocolate chips
1 1 Tablespoon Turbinado or granulated sugar for sprinkling on top

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Instructions

Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
In a large mixing bowl, combine sugars, oil, milk, egg, and vanilla and whisk vigorously until mixture is very well-combined and uniform in texture.
In a separate, medium-sized mixing bowl whisk together flour, baking powder, cinnamon (if using) and salt.
Add the wet ingredients to the dry and use a spatula to gently fold together until about 50% combined. Add blotted zucchini and chocolate chips and continue to stir gently until batter is mostly uniform and zucchini and chocolate are well distributed.
Evenly divide batter into prepared muffin tin.
Sprinkle muffin tops with additional sugar, then transfer to center rack of 425F (220C) oven. Bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F and continue to bake another 8-10 minutes, until muffins are baked through and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Allow muffins to cool in the tin for 5-10 minutes before carefully removing to a cooling rack to cool further before enjoying.

Equipments used:

Notes

Once muffins have cooled completely they may be stored in an airtight container at room temperature for 2-3 days. They may also be wrapped in plastic and frozen for up to several months.
I updated this recipe to improve upon it, but if you are looking for the original recipe published in 2015 you can find the original chocolate chip zucchini muffin here.

Nutrition Information

Show Details

Serving 1muffin Calories 274kcal (14%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.04g Cholesterol 15mg (5%) Sodium 148mg (6%) Potassium 154mg (4%) Fiber 2g (8%) Sugar 20g (40%) Vitamin A 59IU (1%) Vitamin C 2mg (2%) Calcium 66mg (7%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 274 kcal

% Daily Value*

Serving	1muffin
Calories	274kcal	14%
Carbohydrates	36g	12%
Protein	4g	8%
Fat	13g	20%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	6g	30%
Trans Fat	0.04g	2%
Cholesterol	15mg	5%
Sodium	148mg	6%
Potassium	154mg	3%
Fiber	2g	8%
Sugar	20g	40%
Vitamin A	59IU	1%
Vitamin C	2mg	2%
Calcium	66mg	7%
Iron	2mg	11%