Chocolate Chip Zucchini Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
16 mins
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Total Time
31 mins
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Servings
12 muffins
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Calories
274 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Chocolate Chip Zucchini Muffins
Description
The recipe begins by mixing sugars, oil, milk, egg, and vanilla to form a smooth wet mixture. Separately, flour, baking powder, cinnamon, and salt are whisked together. After gently combining wet and dry ingredients, shredded zucchini that has been blotted to reduce excess moisture is folded in, along with chocolate chips. The batter is scooped into muffin tins lined with paper liners and sprinkled with turbinado or granulated sugar to add a slight crunch after baking.
Baking starts at a higher temperature for a short period to help set the muffins' tops and then continues at a lower temperature to ensure even cooking throughout. The result is tender muffins with moist crumb and bursts of chocolate in each bite.
Once cooled, these muffins store well in an airtight container at room temperature for a couple of days and can also be frozen wrapped in plastic for longer storage, making them a versatile baked good to prepare ahead.
Ingredients
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- ⅓ cup neutral cooking oil I like avocado, but canola or vegetable will work
- ⅓ cup milk
- 1 egg large
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon ground cinnamon optional
- ½ teaspoon table salt
- 1 cup zucchini Measure/weigh and then blot out the excess water with a paper towel, finely shredded
- 1 cup semisweet chocolate chips
- 1 Tablespoon turbinado sugar for sprinkling on top, or granulated sugar
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.
Notes
- After cooling, keep muffins in an airtight container at room temperature for 2-3 days to preserve freshness.
- For extended storage, wrap muffins individually in plastic and freeze for several months.
- This recipe is an updated version; the original chocolate chip zucchini muffins can be found separately if preferred.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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