Zucchini Chocolate Chip Muffins
Moist, fluffy, and irresistibly chocolatey, these Zucchini Chocolate Chip Muffins are the perfect blend of indulgence and wholesome goodness. This easy muffin recipe sneaks in grated zucchini, adding natural moisture and a boost of nutrients, while rich semi-sweet chocolate chips satisfy your sweet tooth with every bite. Lightly spiced with warm ground cinnamon and made with simple pantry staples, these muffins come together in just 15 minutes of prep, making them ideal for busy mornings or afternoon treats. Perfectly golden and soft, they’re great fresh out of the oven or stored for on-the-go snacking. Whether you’re baking for your family or meal-prepping for the week, these zucchini muffins deliver a delicious fusion of flavor and nutrition that everyone will love!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 1 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 2 pieces eggs, large
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups zucchini, grated (packed)
- 1 cups semi-sweet chocolate chips
- 2 tablespoons milk (if batter is too thick)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
Stir the grated zucchini into the wet ingredients.
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
Fold in the chocolate chips gently. If the batter feels too thick, add 1–2 tablespoons of milk and stir just to combine.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 517.1 g | 188% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 300.7 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 272 mg | 21% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1518 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
