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Easy Chocolate Chip Zucchini Muffins

chocolate chip zucchini muffins - featured image

These moist and tender muffins combine shredded zucchini and melty chocolate chips in a quick one-bowl recipe, perfect for a wholesome snack or treat.

Ingredients

Scale
  • 1 ½ cups (190 grams) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup (150 grams) granulated sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180 grams) shredded zucchini, finely shredded and squeezed of excess moisture
  • ¾ cup (130 grams) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well with non-stick spray.
  2. Finely shred 1 ½ cups (about 180 grams) of zucchini. Place shredded zucchini in a clean kitchen towel and gently squeeze out excess moisture.
  3. In a large mixing bowl, whisk together 1 ½ cups (190 grams) all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, and ¼ teaspoon salt.
  4. Add ¾ cup (150 grams) granulated sugar, ⅓ cup (80 ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Stir gently until just combined.
  5. Fold in the shredded zucchini and ¾ cup (130 grams) semi-sweet chocolate chips, ensuring even distribution without overmixing.
  6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick. Muffins are done when toothpick comes out clean or with a few moist crumbs.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze excess moisture from zucchini to avoid soggy muffins. Do not overmix batter to keep muffins tender. Start checking muffins at 18 minutes to avoid drying out. Frozen shredded zucchini can be used if thawed and squeezed well. For vegan version, replace eggs with flax eggs and vegetable oil with coconut oil.

Nutrition

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