There’s a special kind of magic in a simple muffin. These Zucchini Chocolate Chip Muffins are truly wonderful. They hide a beloved garden vegetable inside a sweet treat. These muffins come out incredibly moist and tender. They’re packed with rich chocolate.
I often bake a batch on Sunday mornings. They make our kitchen smell amazing. My family devours them quickly. They never even guess they are eating zucchini!
Why I Love This Recipe
I adore these Zucchini Chocolate Chip Muffins for so many reasons. They are super easy to whip up. Total time is under 35 minutes! This makes them perfect for busy mornings. They are lightly sweetened too, so I feel good about serving them. Plus, they’re a clever way to sneak in veggies. Everyone loves their soft, moist texture. These muffins also freeze beautifully, a lifesaver for meal prep!
Zucchini Chocolate Chip Muffins Ingredients
Gathering the ingredients for these delightful Zucchini Chocolate Chip Muffins feels like a little kitchen adventure. Each item plays a key role, creating that perfect balance of sweetness and wholesome goodness.
- Whole Wheat Flour: This gives our muffins a lovely, hearty texture. It adds a bit more fiber too!
- Unsweetened Cocoa Powder: For that rich, chocolatey depth. It pairs so well with zucchini!
- Sugar: Just enough to sweeten the deal. You can adjust this to your liking.
- Cinnamon: An optional touch, but it adds warmth. It gives a cozy spice note.
- Baking Powder & Baking Soda: These leavening agents help the muffins rise. They make them light and fluffy.
- Salt: A pinch of salt enhances all the flavors. It really makes things pop!
- Grated Zucchini: Our hidden veggie hero! It adds incredible moisture without tasting “green.”
- Milk: Helps bring the batter together. It makes for a tender crumb.
- Eggs: They bind everything and add richness. They contribute to a perfect texture.
- Unsalted Butter (Melted): Adds moisture and a delicious buttery flavor. It makes the muffins tender.
- Vanilla Extract: A splash of vanilla brightens all the flavors. It’s a must for baked goods.
- Chocolate Chips: The stars of the show! They melt into delicious pockets. These truly make them Zucchini Chocolate Chip Muffins.
Substitutions and Tips
I always encourage you to make recipes your own! Feel free to play around with these ingredients. Exact measurements are in the recipe card below. But here are some ideas for your Zucchini Chocolate Chip Muffins.
- Sweeter Muffins: If you like them sweeter, just increase the sugar. Up it to half a cup.
- Dairy-Free Option: Swap melted butter for coconut oil. Use your favorite non-dairy milk. Almond milk works beautifully here.
- Gluten-Free Version: Use a cup-for-cup gluten-free flour blend. It’s an easy switch!
- Egg-Free Option: There are some great store-bought egg substitutes. You can also increase milk and baking soda.
- Other Add-ins: Instead of chocolate chips, try blueberries! Or even finely chopped nuts.
- Moisture is Key: Remember to really squeeze out that zucchini liquid. This prevents soggy muffins.
- Maple Syrup or Honey: You can use these instead of sugar. Adjust to your taste.
- Flour Alternatives: White whole wheat flour works great. Regular all-purpose flour is fine too.
How to Make Zucchini Chocolate Chip Muffins
Baking these delightful Zucchini Chocolate Chip Muffins is a breeze. I promise you! Just follow along these simple steps. You will have warm, scrumptious muffins in no time.
Step 1: Prepare Your Pan and Oven
First, preheat your oven to 375 degrees F. This ensures it’s nice and hot. Next, get your muffin pan ready. Spray it well with nonstick spray. You want those beautiful muffins to pop out!
Step 2: Combine Dry Ingredients
Grab a medium bowl now. Add your whole wheat flour. Then goes in the cocoa powder. Don’t forget the sugar and cinnamon. Add the baking powder and baking soda. Finally, put in the salt. Give these dry ingredients a good stir. Make sure they are all mixed together evenly.
Step 3: Prepare the Zucchini
This step is key for moist Zucchini Chocolate Chip Muffins. Use a box grater for your zucchini. Grate it finely. Then, squeeze out as much liquid as you can. I always use a clean kitchen towel for this. It really helps! You need one cup of squeezed zucchini. Measure it after squeezing.
Step 4: Whisk Wet Ingredients
In another medium bowl, add the wet ingredients. Start with your squeezed zucchini. Pour in the milk. Crack in those lightly beaten eggs. Add the melted butter or oil. Finally, drizzle in the vanilla extract. Give everything a good whisk. Make sure it’s all nicely combined.
Step 5: Mix Batter and Add-ins
It’s time to bring it all together. Gently pour the wet mixture into the dry ingredients. Stir just until barely combined. Do not overmix! Lumps are perfectly fine. Now, gently fold in your chocolate chips. These are the best part of Zucchini Chocolate Chip Muffins. Or, use blueberries if you prefer!
Step 6: Bake to Golden Perfection
Divide the batter evenly. Use a heaping quarter cup for each muffin cup. Place the pan into your preheated oven. Bake for 16 to 18 minutes. Look for a clean cake tester. Insert it into the center. If it comes out clean, they are ready!
Step 7: Cool and Enjoy
Let the muffins cool for a minute. Leave them in the pan. Then, carefully move them. Place them onto a wire rack. Let them cool completely. Serve them warm or at room temperature. Enjoy your delicious Zucchini Chocolate Chip Muffins!
How to Store Zucchini Chocolate Chip Muffins
Once your delectable Zucchini Chocolate Chip Muffins have cooled, proper storage is crucial. This keeps them fresh and moist. For short-term enjoyment, an airtight container works best. You can keep them at room temperature for up to three days. If you want them to last longer, pop them in the fridge. They’ll stay good there for up to five days. I often do this if I bake a big batch!
Freezing is also a fantastic option! These Zucchini Chocolate Chip Muffins freeze beautifully. Just ensure they are completely cool first. Place them in a zip-top freezer bag. Try to remove as much air as possible. They will stay fresh in the freezer for up to three months. To enjoy, just thaw them at room temperature. A quick warm-up in the microwave is also lovely!
Tips for Success
- Don’t overmix the batter; it makes muffins tough.
- Squeeze zucchini really, really dry. This prevents soggy muffins.
- Use room temperature ingredients for best results.
- Fill muffin cups two-thirds full for perfect domes.
- Don’t open the oven door too early.
- Cool muffins completely on a wire rack.
- Adjust sugar to your sweetness preference.
- A spring-loaded ice cream scoop works wonders for portioning batter.
Kitchen Tools You’ll Need
- Muffin Pan: A standard 12-cup pan is perfect.
- Mixing Bowls: You’ll need two, one for dry, one for wet.
- Whisk: For blending wet ingredients smoothly.
- Box Grater: Essential for grating that zucchini. A food processor works too!
- Measuring Cups & Spoons: Accuracy makes perfect muffins.
- Spatula or Wooden Spoon: For gently mixing the batter.
- Wire Rack: For cooling your delicious creations.
Serving Suggestions
- These Zucchini Chocolate Chip Muffins are great with coffee or tea.
- Serve them warm with a knob of butter. It’s so good!
- They pair well with a glass of milk.
- Pack them in lunchboxes for a sweet treat.
- Enjoy them as a quick breakfast on the go.
- A dollop of Greek yogurt makes a nice side.
- Kids love them as an after-school snack.
Frequently Asked Questions
Can I make these Zucchini Chocolate Chip Muffins ahead of time?
Absolutely! You can easily prepare these Zucchini Chocolate Chip Muffins the night before. Just mix the dry and wet ingredients separately. Store them. Combine them right before baking in the morning. This saves so much time!
What are some variations for these muffins?
Oh, there are so many fun ways to change these up! Try adding nuts like walnuts or pecans. A sprinkle of orange zest can brighten them. You can also swap out the chocolate chips for dried cranberries or white chocolate. Get creative with your Zucchini Chocolate Chip Muffins!
How do I ensure my Zucchini Chocolate Chip Muffins are moist?
The key to super moist Zucchini Chocolate Chip Muffins is proper zucchini prep. Make sure you squeeze out as much water as possible. Also, avoid overmixing your batter. Overmixing can lead to tough muffins. Just mix until barely combined.
Can I freeze Zucchini Chocolate Chip Muffins?
Yes, you definitely can! Freezing is a fantastic option for these muffins. Once they’ve cooled completely, place them in a freezer-safe bag. They’ll stay fresh for up to three months. Just thaw them at room temperature for a quick snack!
Conclusion
And there you have it, friends! These Zucchini Chocolate Chip Muffins really are a little slice of heaven. They show how simple ingredients can create something truly special. They bring comfort and joy to my kitchen. I hope they do the same for yours. Whether it’s a busy weekday morning or a leisurely weekend brunch, these muffins deliver. They are a delightful blend of wholesome and decadent. So, go on, bake a batch! Share them with loved ones. Enjoy every single chocolatey, moist bite. Happy baking!
Print
Zucchini Chocolate Chip Muffins
- Total Time: 30-35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Zucchini Chocolate Chip Muffins are a delightful way to sneak in some vegetables while enjoying a sweet treat. Made with whole wheat flour and cocoa powder, they’re lightly sweetened and packed with chocolate chips, resulting in a moist and flavorful muffin perfect for breakfast or a snack.
Ingredients
- 1¼ cups whole wheat flour
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar (or maple syrup; up the sugar to ½ cup for a more conventionally sweet muffin)
- 1 teaspoon cinnamon (optional)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup grated zucchini, squeezed very dry and packed tightly (measure after grating and squeezing)
- 1 cup milk
- 2 eggs (lightly beaten)
- ¼ cup unsalted butter (melted, or use canola or avocado oil)
- 2 teaspoons vanilla extract
- ½ cup chocolate chips (or 1 cup blueberries; you can also use up to 1 cup of chocolate chips if you prefer)
Instructions
- Preheat oven to 375 degrees F. Coat a standard size muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, cocoa powder, sugar, cinnamon, baking powder, baking soda, and salt.
- Grate the zucchini with a box grater and squeeze as much liquid out as you can with your hands. (I usually place it onto a clean kitchen towel and roll up to remove excess moisture, too.) Measure out 1 cup after this process.
- To a medium bowl, add the squeezed zucchini, milk, eggs, butter, and vanilla. Whisk to combine.
- Gently stir in the flour mixture. Gently stir in the chocolate chips (or blueberries).
- Divide batter among the prepared muffin pan, using a heaping 1/4 cup in each. Bake for 16-18 minutes, or until a cake tester inserted into the center of each muffin comes out clean.
- Let cool for a minute or so in the pan, then transfer to a wire rack to cool to room temperature.
- Serve muffins slightly warmed or at room temperature.
Notes
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5. Freeze cooled muffins in a zip top freezer bag with as much air removed as possible for up to 3 months.
- Serve at room temperature, warmed slightly, or chilled. (They may firm up a bit if chilled.)
- If using blueberries, expect the muffins to be super moist.
- Use 1/2 cup sugar if you prefer your muffins to be sweeter. These are very lightly sweetened as written.
- Mini Muffins: Cook for 12-14 minutes in a 24-cup mini muffin pan.
- Dairy-free: Use melted coconut oil in place of the butter and plain nondairy milk.
- Gluten-free: Use cup-for-cup style gluten-free flour in place of the whole wheat.
- Egg-free: Use a store bought egg subsitute or omit the eggs, increase the milk to 1 1/2 cups, and increase the baking soda to 1 teaspoon. Bake for 18-22 minutes and check for doneness with a cake tester. (I tested them and it worked well, though they are moister than the regular recipe so they take a little longer to bake.) Let cool fully before eating for the best texture.
- Use the same amount of honey or maple syrup in place of the sugar.
- Use white whole wheat or all-purpose flour if desired.
- Prep Time: 15 minutes
- Cook Time: 16-18 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
