Chocolate Chip Zucchini Muffins
These Zucchini Chocolate Chip Muffins are soft, moist, and loaded with melty chocolate chips. Made with simple pantry ingredients and fresh grated zucchini, they're perfect for breakfast, snacks, or an easy grab-and-go treat.
Ingredients
- 2 cups 250g all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 120ml vegetable oil
- ½ cup 105g brown sugar
- ⅓ cup 67g granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup 60ml milk
Mix-Ins
- 1⅓ cups grated zucchini
- ¾ cup 135g semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together the oil, brown sugar, granulated sugar, eggs, and vanilla until smooth. Stir in the milk and grated zucchini.
- Add the dry ingredients to the wet ingredients and gently fold together until just combined.
- Fold in the chocolate chips, reserving a few to sprinkle on top.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. Top with the remaining chocolate chips.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Don't squeeze the moisture from the grated zucchini, as it helps keep the muffins soft and moist.
- Measure the flour by spooning it into the measuring cup and leveling it off to avoid dense muffins.
- Mix the batter just until the ingredients are combined. Overmixing can make the muffins tough.
- Reserve a few chocolate chips to sprinkle on top before baking for a bakery-style finish.
- Allow the muffins to cool for about 5 minutes before transferring them to a wire rack.