Description
These Chocolate Chip Zucchini Muffins are easy to mix and quick to bake with simple pantry ingredients and fresh zucchini. They are one of the best healthy muffin ideas for brunch and meal prep and they also fit a potluck or party. Each muffin bakes up soft and moist with sweet chocolate in every bite and a cozy homemade texture.
Ingredients
Scale
- 1 1/2 cups shredded zucchini
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup plain Greek yogurt
- 2 teaspoons vanilla extract
- 3/4 cup plus 2 tablespoons for topping semi sweet chocolate chips
Instructions
- The eggs and oil and yogurt and vanilla are mixed until glossy and pale. The shredded zucchini is folded in so green strands spread unevenly through the wet mixture and the texture turns loose and speckled.
- The flour and sugars and leaveners and cinnamon are added over the wet zucchini mixture. The batter turns thicker and rougher as dry streaks disappear and small pockets of flour remain at the edges before the chocolate goes in.
- Most of the chocolate chips are folded through the thick zucchini batter. The batter changes from plain and speckled to chunky and dotted with chocolate chips that sit unevenly through the center and edges.
- The thick batter is divided into 12 muffin cups and each cup looks slightly different. Extra chocolate chips are scattered on top so the batter becomes structured into rounded uneven mounds ready to bake.
- The batter rises into 12 domed muffins with lightly browned edges. The chocolate chips melt into glossy spots and the tops crack in small uneven lines while zucchini flecks stay visible through the golden crumb.
- One muffin is moved from the tin to a white plate and broken open to show the inside. The crumb looks soft and moist with melted chocolate pockets and tiny zucchini flecks and the edges stay naturally uneven.
Notes
Pro Tips:
- Use small to medium zucchini because it has softer seeds and blends into the batter more smoothly.
- Measure flour lightly by spooning it into the cup so the muffins stay soft instead of heavy.
- Fold chocolate chips in gently so the batter stays thick and the crumb bakes up tender.
- Cool the muffins before storing so steam does not collect and make the tops sticky.
Storage: Keep cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage move them to the refrigerator where they stay fresh for about 5 days. Freeze fully cooled muffins in a freezer safe bag with the air pressed out and store for up to 2 months. Rewarm a muffin gently before serving so the chocolate softens and the crumb tastes freshly baked.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 3 muffins
- Calories: 410
- Sugar: 28g
- Sodium: 390mg
- Fat: 20g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg