Soft and moist, with the perfect amount of sweetness, this zucchini chocolate chip muffins recipe will become your go-to for a delicious breakfast or snack. These muffins are easy and quick to make and do not require any special equipment.
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Why you should try this recipe
A sneaky way to eat your veggies. These muffins are a great way to incorporate vegetables into your diet without even realizing it. The grated zucchini adds moisture, texture, and a subtle flavor that blends perfectly with the chocolate chips. If you're looking for a delicious and easy way to get your daily dose of veggies, these muffins or this Zucchini banana bread are a perfect choice.
Simple and easy to make. This recipe is quick and easy to make, requiring no special equipment.
Delicious and nutritious. These muffins are not only delicious but also packed with wholesome ingredients and the combination of white and brown sugar, along with the semi-sweet chocolate chips, provides just the right amount of sweetness. This makes them a perfect option for anyone looking for a satisfying and nutritious snack.
Versatile and adaptable. This recipe is versatile and can be easily adapted to suit your preferences. You can swap the semi-sweet chocolate chips for milk chocolate or add nuts and seeds for extra texture.
Ingredients you will need
Flour – You will need all-purpose flour to make these zucchini muffins with chocolate chips.
Oats – I use rolled oats but you can replace them with quick cooking oats. And by the way, if you a big fan of oatmeal desserts, you should try these Chocolate oatmeal cookies.
Leavening agents – I use both baking powder and baking soda for this muffin recipe.
Salt and vanilla extract – To add more flavor I use salt and vanilla. You can skip vanilla extract or replace it with ground cinnamon or other spices.
Eggs – Use two large eggs at room temperature.
Fats – I use a 50/50 mix of vegetable oil and butter to make my homemade muffins not only flavorful but very moist.
Milk – Use whole milk at room temperature or any other milk of your choice.
Sugar – I like to use a 50/50 mix of light brown sugar and white granulated sugar to make these muffins.
Zucchini – I like to use grated zucchini, but you can blend it instead.
Chocolate chips – I use semi-sweet chocolate chips, but if you like milk or white chocolate more, go for it!
Cooking tips
Weigh the ingredients using a digital kitchen scale. Measuring ingredients by weight, rather than volume, is more precise. Different ingredients can have different densities, meaning that 1 cup of flour can actually weigh more or less than 1 cup of sugar. This can result in inconsistencies and affect the final texture and flavor of your baked goods. Weighing your ingredients with a digital kitchen scale ensures that you're using the exact amount needed for the recipe, resulting in more consistent and accurate results.
Don't overmix the batter. To ensure tender, fluffy muffins, be careful not to overmix the batter. Mix the wet and dry ingredients together just until they are combined. Overmixing can cause the muffins to become tough and dense.
Use room temperature ingredients. For the best result, make sure your eggs and milk are at room temperature before you start baking. This will help the ingredients combine more easily and result in a smoother batter.
Cool completely before serving. Once the muffins are finished baking, remove them from the oven and let them cool in the pan for a few minutes before transferring them to a cooling rack. Let them cool completely before serving to ensure that they have the best texture and flavor.
Step by step direction
1. Preheat the oven to 355°F (180°C) and line a muffin pan with 12 muffin liners.
2. Whisk together the flour, oats, baking powder, baking soda, and salt.
3. Whisk together the sugar and eggs. Stir in the butter, oil, vanilla extract, grated zucchini, and milk.
4. Add the wet ingredients to the dry ones and mix just until no dry ingredients are left.
5. Fold in the chocolate chips.
6. Divide the batter evenly between muffin liners and bake for 27-30 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
7. Remove your chocolate chip zucchini muffins onto a cooling rack to cool them down to room temperature before serving.
Possible variations
Swap the chocolate chips for chopped nuts, such as walnuts or pecans, for a nutty twist, or use another type of chocolate.
Add 1-2 teaspoons of ground cinnamon to the batter for a warm, spicy flavor.
Replace half of the all-purpose flour with whole wheat flour to make healthy zucchini muffins.
Use grated carrots instead of zucchini for a similar texture and a pop of color.
Serving options
Enjoy your zucchini chocolate chip muffins warm with a pat of butter or a drizzle of honey.
Top with a dollop of whipped cream or cream cheese frosting for a decadent dessert.
Cut the muffins in half and spread with peanut butter or almond butter for a protein-packed breakfast or snack.
FAQ
Store them in an air-tight container at room temperature for up to 4 days.
Let the muffins cool down completely at room temperature. Then, wrap each muffin in plastic wrap and a piece of foil and freeze for up to 2 months. Thaw in the fridge and then reheat in the microwave or oven just until slightly warm before serving.
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Recipe card
Zucchini chocolate chip muffins
Equipment
- Digital kitchen scale
- Rubber spatula
- Muffin pan
- 12 Muffin liners
- Whisk
- 2 Mixing bowl
Ingredients
- 200 g all-purpose flour
- 50 g rolled oats or quick cooking oats
- 2 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 90 g white granulated sugar
- 90 g brown sugar
- 2 large eggs at room temperature
- 50 g unsalted butter melted
- 50 ml vegetable oil
- 1 teaspoon vanilla extract
- 150 g zucchini grated
- 100 ml whole milk at room temperature
- 100 g semi-sweet chocolate chips
Instructions
- Preheat the oven to 355°F (180°C) and line a muffin pan with 12 muffin liners.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- In a bowl, add the white sugar, brown sugar, and eggs. Whisk until well combined. Stir in the butter, oil, vanilla extract, grated zucchini, and milk.
- Add the wet ingredients to the dry ones and mix just until no dry ingredients are left.
- Fold in the chocolate chips.
- Divide the batter evenly between muffin liners and bake for 27-30 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Remove the muffins onto a cooling rack to cool them down to room temperature before serving.
Blanka says
I was very curious and a bit afraid at first if adding zucchini into sweet muffins would be a good idea, but the result was actually stunning! I enjoyed it !
Anna says
I'm so happy you like the result! You should also try my zucchini banana bread 🙂