I recently visited my sister’s farm in the countryside, and one of the highlights of the trip was the abundance of fresh, homegrown vegetables. Her zucchini crop was particularly impressive, and it reminded me of a beloved recipe that perfectly blends the garden’s bounty with a touch of sweetness: Zucchini Chocolate Chip Muffins. These muffins are a delightful way to use up that extra zucchini, and they always bring back memories of my sister’s cozy kitchen and the laughter we shared while baking together.
This recipe is straightforward and yields moist, flavorful muffins with a hint of spice from the cinnamon and nutmeg. One of the best parts about these muffins is how the zucchini adds moisture and a subtle texture without overpowering the rich, chocolatey goodness. I love how the chocolate chips melt slightly when you bite into a warm muffin, creating a little pocket of sweetness that complements the tender crumb.
Over the years, I’ve experimented with a few variations of this recipe. For a slightly healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. This adds a nutty flavor and extra fiber, making the muffins a bit more wholesome. If you’re looking to reduce the sugar content, try using unsweetened applesauce in place of the oil – it adds moisture without sacrificing flavor. Additionally, you can switch out the chocolate chips for dark chocolate chunks or even add a handful of chopped nuts for a bit of crunch.
Baking these muffins always fills my kitchen with a wonderful aroma, and they never fail to impress friends and family. They make a perfect breakfast treat or an afternoon snack with a cup of tea or coffee. Whether you’re enjoying a quiet morning at home or hosting a brunch, these Zucchini Chocolate Chip Muffins are sure to become a favorite in your recipe collection. Happy baking!
How to Make Zucchini Chocolate Chip Muffins
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Ingredients
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup chocolate chips
- 1 teaspoon cinnamon
- 1/4 cup whole or 2% milk
- 1/2 cup light or dark brown sugar
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/3 cups grated zucchini
- 1/2 cup vegetable or canola oil
Directions
- Heat your oven to 375°F. Prepare a 12-cup muffin tin with paper liners. This recipe yields 12-14 muffins, so have an extra pan ready.
- Lightly dab the grated zucchini with a paper towel to remove excess moisture. Do not squeeze dry. Set aside.
- In a large bowl, mix the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
- In another large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
- Create a well in the dry ingredients and pour in the wet mixture.
- Gently fold the mixture with a rubber spatula to avoid overmixing.
- When almost fully combined, add the grated zucchini. Stir until well mixed.
- Carefully fold in the chocolate chips.
- Spoon the batter into the muffin cups, filling each about 3/4 full, yielding 12-14 muffins.
- Bake in the center of the oven for 22-25 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. If batter sticks, continue baking.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.
Storing Suggestions:
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in a sealed container and freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
FAQs:
Can I use a different type of oil in this recipe?
Yes, you can substitute vegetable or canola oil with melted coconut oil or light olive oil. Keep in mind that different oils may slightly alter the flavor of the muffins.
How can I make these muffins gluten-free?
To make gluten-free zucchini chocolate chip muffins, use a 1:1 gluten-free flour blend in place of the all-purpose flour. Ensure that your baking powder and baking soda are also gluten-free.
Is it necessary to peel the zucchini before grating?
No, you do not need to peel the zucchini before grating. The peel adds texture and nutrients to the muffins. Simply wash the zucchini thoroughly before grating.
Can I add nuts or other mix-ins to these muffins?
Absolutely! You can add chopped nuts, such as walnuts or pecans, or other mix-ins like dried fruit. Add about 1/2 cup of your preferred mix-in when folding in the chocolate chips.
What is the best way to prevent the muffins from becoming too dense?
To avoid dense muffins, do not overmix the batter. Fold the ingredients gently until just combined. Overmixing can cause the muffins to be tough and heavy.
Can I use frozen zucchini instead of fresh?
Yes, you can use frozen zucchini. Thaw the zucchini completely and drain any excess moisture before using it in the recipe. Pat it dry with a paper towel to avoid adding too much moisture to the batter.
Zucchini Chocolate Chip Muffins
Ingredients
- 1 1/3 cups shredded zucchini
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable or canola oil
- 1/2 cup light or dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup whole or 2% milk
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 375°F. Line a 12-cup muffin pan with paper liners. This recipe makes 12-14 muffins, so you might need an extra pan.
- Pat the shredded zucchini lightly with a paper towel to absorb excess moisture. Do not squeeze it dry. Set aside.
- In a large mixing bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Set this bowl aside.
- In another large bowl, whisk together the oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until smooth.
- Create a well in the center of the dry ingredients and pour in the wet mixture.
- Gently fold the ingredients together using a rubber spatula to avoid overmixing.
- When the batter is almost fully mixed, add the shredded zucchini. Stir until well incorporated.
- Fold in the chocolate chips gently.
- Spoon the batter into the muffin cups, filling each about 3/4 full. You should get 12-14 muffins.
- Bake each tray in the center of the oven for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. If the toothpick has batter on it, continue baking.
- Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a cooling rack to cool completely.
