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muffin recipe with zucchini and chocolate chips with bite taken out on wire rack

Zucchini Chocolate Chip Muffins

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast, Snack, Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini Chocolate Chip Muffins are speckled with green zucchini and semisweet chocolate chunks that are warmly spiced with cinnamon.


Scale

Ingredients

1 ½ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons cinnamon

½ teaspoon salt

½ cup sugar

½ cup brown sugar

½ cup canola oil

1 egg

¼ cup milk

1 cup finely shredded zucchini, squeezed + drained

½ cup chopped walnuts

1 cup chocolate chips or chunks +more for topping


Instructions

  1. Preheat the oven to 350 F. Line a cupcake sheet with cupcake liners or spray with nonstick spray. 
  2. In a medium bowl, combine flour, baking soda, cinnamon, and salt and set aside. 
  3. In a separate large bowl, whisk together sugars, canola oil, egg and milk until smooth. 
  4. Shred zucchini into a fine texture with a box grater. With a cheesecloth or tea towel, squeeze out any excess water from the zucchini and add it into the wet mixture. 
  5. Gently add in flour mixture and stir until just combined. Do not over mix. 
  6. Gently fold in chopped walnuts and chocolate chips.
  7. Scoop batter into prepared cupcake tin about ¾ of the way full. Top with a few more chocolate chips. 
  8. Bake muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Notes

The muffins will keep in an airtight container for 2 days at room temperature or up to 1 week in the fridge.

For longer storage, cool completely and freeze in a freezer-safe plastic storage bag for up to 3 months. To rewarm, stick them in a 350 degree F oven for 5-7 minutes or pop them in the microwave for 20-30 seconds.

Nutrition info is based on 1 muffin.

Keywords: box grater, semisweet, summer squash