Chocolate Chip Zucchini Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
12
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Calories
149 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Chip Zucchini Muffins
Description
Chocolate Chip Zucchini Muffins are made by combining applesauce or vegetable oil with sugar, Greek yogurt, egg, and vanilla to form a wet base. Flour, baking powder, and salt are whisked separately and gently folded into the wet ingredients. Grated and drained zucchini and chocolate chips are folded last to maintain texture and moisture balance.
The batter is spooned into muffin tins filled about two-thirds full to avoid overflow, then baked at 350°F until a toothpick comes out clean. The use of zucchini adds moisture and subtle vegetable flavor, while chocolate chips provide sweet melts throughout. Careful mixing avoids overworking the batter, which helps keep the muffins tender.
After baking, muffins cool in the tray to finish setting. They deliver a crumb that is moist but not soggy, with tender crumb and chocolate accents. These muffins suit breakfast or snack times and offer a mild way to include vegetables in baking.
Ingredients
- ½ cup applesauce (120ml) or vegetable oil
- ½ cup sugar 100g, granulated white
- ⅓ cup Greek yogurt (75ml) plain
- 1 egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour 200g, plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup zucchini (125g) grated and squeezed gently to remove excess moisture
- ½ cup chocolate chips
Instructions
- Preheat oven to 350°F / 180°C. Grease or line a muffin pan.
- In a large mixing bowl, beat the applesauce (or oil), sugar, yogurt, egg and vanilla until smooth and combined.
- In a separate bowl, whisk the flour, baking powder and salt.
- Pour the wet mixture into the dry and gently stir to combine.
- Fold in the zucchini and chocolate chips.
- Spoon the mixture into the muffin cups, ⅔ full. Bake for 20 minutes or until an inserted skewer or toothpick comes out clean.
- Allow to cool completely in the muffin tray.
Notes
- Mix dry and wet ingredients gently to prevent tough muffins.
- Squeeze excess water from grated zucchini using a clean dish towel to avoid overly moist muffins.
- Optionally add extra chocolate chips on top before baking for more chocolate.
- Fill muffin cups only two-thirds full to prevent spilling during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 149 kcal
% Daily Value*
| Calories | 149kcal | 7% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 111mg | 5% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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