Zucchini-Chocolate Chip Muffins
User Reviews
4.4
Zucchini-Chocolate Chip Muffins
Description
This recipe uses shredded zucchini, drained of excess moisture to prevent soggy muffins, incorporated into a flour-based batter with baking soda, cinnamon, and a touch of salt. The wet ingredients include granulated sugar, eggs, vanilla, and melted butter for richness. Chocolate chips distributed throughout add pockets of sweetness and texture contrast.
Baking at 350°F yields muffins with golden tops and tender interiors. Cooling in the pan briefly before transferring to a wire rack helps maintain firmness. The muffins balance the subtle earthiness of zucchini with warm cinnamon and sweet chocolate, making them approachable for varied palates.
They store well fresh at room temperature in an airtight container for up to four days or can be wrapped individually and frozen for up to two months. This makes them convenient for meal prepping or quick snacks.
Ensuring the zucchini is properly shredded and squeezed dry maintains the ideal muffin texture. Gently folding in dry ingredients prevents overmixing, which could toughen the muffins.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch salt
- 1 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1 zucchini shredded (about 3 cups), excess liquid squeezed out, medium
- 10 tablespoons unsalted butter melted
- 1 cup chocolate chips dark or semisweet
Instructions
- Preheat oven to 350 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
- In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar, eggs and vanilla extract. Using a rubber spatula, stir in the grated zucchini and the melted butter.
- Add the flour mixture to the zucchini mixture and gently stir to combine. Stir in the chocolate chips until evenly distributed.
- Divide the batter evenly between the muffin cups (they should be almost completely filled up). Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack and cool for an additional 30 minutes before serving. The muffins should be stored in an airtight container at room temperature for up to 4 days. You can also wrap these individually in plastic wrap, place in a freezer bag and freeze for up to 2 months.
Notes
- Squeeze excess moisture from shredded zucchini to avoid soggy muffins.
- Store muffins at room temperature in an airtight container up to 4 days.
- For longer storage, wrap muffins individually and freeze up to 2 months.
- Baking until a toothpick comes out clean ensures they are fully cooked but remain moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 54mg | 18% |
| Sodium | 230mg | 10% |
| Potassium | 86mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
| Vitamin A | 395IU | 8% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 33mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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