Zucchini Muffins with Chocolate Chips Recipe
If you’re looking for a treat that strikes the perfect balance between cozy, wholesome, and downright irresistible, these Zucchini Muffins with Chocolate Chips will steal your heart (and your taste buds!). Each bite is fluffy and moist, with just the right hint of cinnamon and the melt-in-your-mouth delight of chocolate. Whether you’re baking for a weekend breakfast or packing a snack for the road, this recipe is a surefire crowd-pleaser. Plus, you’ll never believe there’s a whole serving of veggies tucked into the sweetness!
Ingredients You’ll Need
The beauty of these muffins lies in their simple but essential ingredients. Each one has a role to play—whether it’s lending moisture, flavor, structure, or that magical pop of chocolate. Here’s what you’ll need and why:
- All-purpose flour: Gives the muffins their tender, cakey structure.
- Baking powder: Helps the muffins rise for a light, fluffy crumb.
- Baking soda: Reacts with zucchini’s slight acidity for extra lift.
- Ground cinnamon: Adds a warm, cozy note that pairs perfectly with zucchini and chocolate.
- Salt: Balances the sweetness and boosts all the other flavors.
- Grated zucchini: Keeps the muffins incredibly moist while sneaking in veggies—be sure to squeeze out excess water!
- Granulated sugar: Sweetens the muffins just enough without overpowering.
- Light brown sugar: Brings an extra depth of flavor and helps keep everything soft.
- Vegetable oil or melted coconut oil: Provides that perfect, tender crumb—plus a hint of richness.
- Large eggs: Bind everything together and give these muffins their sturdy-yet-soft texture.
- Pure vanilla extract: Infuses the batter with a luscious, aromatic sweetness.
- Semi-sweet chocolate chips: The star add-in—scattered throughout for gooey pockets of chocolate in every bite.
How to Make Zucchini Muffins with Chocolate Chips
Step 1: Prep Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C) so it’s ready when you are. Line a 12-cup muffin tin with paper liners, or give each cup a quick brush with oil if you prefer going liner-free. This not only prevents sticking but also makes cleanup a total breeze!
Step 2: Whisk Together Dry Ingredients
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. This step ensures even distribution, so every single muffin is perfectly spiced and rises just right.
Step 3: Mix Wet Ingredients and Zucchini
In a large bowl, whisk up the granulated sugar, brown sugar, oil, eggs, and vanilla extract until everything’s silky smooth. Gently fold the grated zucchini into the wet mixture—this is where the magic moisture starts to happen.
Step 4: Combine Wet and Dry Mixtures
Add your dry ingredients to the bowl of wet ingredients. Stir gently, just until everything is combined. You want to avoid overmixing, which can make muffins tough instead of tender. It’s okay if the batter looks a little lumpy!
Step 5: Fold in Chocolate Chips
Sprinkle in those chocolate chips and fold them into the batter. Each muffin will get its fair share of melty chocolate goodness. If you’re feeling adventurous, now’s the time to add some chopped nuts or swap out a few chips for raisins.
Step 6: Fill and Bake
Divide the batter evenly across all 12 muffin cups, filling them about two-thirds full. Pop them in the preheated oven and bake for 18–20 minutes. When a toothpick poked in the center comes out clean or with a few moist crumbs, your muffins are officially done!
Step 7: Cool and Enjoy
Let your Zucchini Muffins with Chocolate Chips cool in the pan for 5 minutes, then move them to a wire rack. Waiting is the hardest part, but it’s worth it—these muffins are at their pillowy best when allowed to cool completely.
How to Serve Zucchini Muffins with Chocolate Chips
Garnishes
Dress up your muffins with a little extra flair! Sprinkle a few extra chocolate chips on top before baking, or add a dusting of powdered sugar just before serving for a bakery-style look. A dollop of whipped cream or a swipe of nut butter also turns them into a decadent treat without much effort.
Side Dishes
Pair these muffins with a yogurt parfait, a bowl of fruit, or a hot mug of coffee for a complete breakfast. Their sweet yet subtle flavors mesh perfectly with just about any morning spread, making breakfast or brunch a highlight of your day.
Creative Ways to Present
For a crowd, arrange the Zucchini Muffins with Chocolate Chips on a pretty cake stand or rustic wooden board. Tie a ribbon around a stack for gifting, or pack them in a basket for a picnic. They also make adorable lunchbox treats or after-school snacks—don’t forget a little handwritten note!
Make Ahead and Storage
Storing Leftovers
If you manage to have leftovers, keep your muffins fresh by storing them in an airtight container at room temperature for up to 3 days. They’ll stay soft and flavorful, perfect for snacking any time.
Freezing
These muffins are absolutely freezer-friendly! Simply place cooled muffins in a single layer in a freezer-safe container, or wrap individually in plastic wrap. They’ll taste just as good for up to 3 months—perfect for busy mornings.
Reheating
Want that warm-from-the-oven experience? Just pop a muffin into the microwave for 15–20 seconds, or warm in a 300°F (150°C) oven for about 5 minutes. The chocolate will melt, and your whole kitchen will smell like freshly baked goodness all over again.
FAQs
Can I use whole wheat flour instead of all-purpose?
Absolutely! You can substitute half or all the flour with whole wheat for a nuttier flavor and a little extra fiber. Just note that the muffins may be slightly denser but still delicious.
How do I make sure the muffins aren’t soggy?
The key is to squeeze the grated zucchini well before adding it to the batter. Place it in a clean towel or paper towel, then wring out as much liquid as possible to avoid extra moisture in your Zucchini Muffins with Chocolate Chips.
Can I make these dairy-free?
Definitely! Just use a dairy-free chocolate chip and choose a plant-based oil like melted coconut oil. The result is equally scrumptious.
What can I use instead of chocolate chips?
You’re welcome to add chopped walnuts, pecans, or raisins instead of chocolate chips for a unique twist. The muffins are a blank canvas for whatever mix-ins you love best.
Are these muffins kid-friendly?
Huge yes! Kids adore the sweet pockets of chocolate, and most don’t even notice the hidden zucchini. They’re perfect for lunchboxes, snacks, or sweet breakfasts that parents can feel great about.
Final Thoughts
Baking Zucchini Muffins with Chocolate Chips is a joy every time—not to mention a crowd-pleasing way to use up summer squash! I hope you’ll give this recipe a try and let these tender, chocolaty gems become a new favorite in your kitchen. Enjoy every smiling, satisfied bite!
Print
Zucchini Muffins with Chocolate Chips Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Zucchini Muffins with Chocolate Chips are a delightful treat for breakfast or snack time. Moist, flavorful, and studded with chocolate chips, they are easy to make and a great way to sneak in some veggies.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
Additional:
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Fold in the grated zucchini.
- Combine Ingredients: Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix. Fold in the chocolate chips.
- Bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 18-20 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chopped walnuts or pecans for extra crunch.
- Swap chocolate chips for raisins if desired.
- These muffins freeze well—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
