Description
Chocolate Chip Zucchini Muffins are the perfect grab-and-go breakfast or snack. Moist, lightly sweet, and speckled with chocolate chips, they sneak in a healthy dose of zucchini without compromising on flavor. Made in just two bowls and ready in under 30 minutes, they’re a win for busy mornings, picky eaters, and anyone craving a wholesome treat.
Ingredients
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1 1/2 cups all-purpose flour (190 g)
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3/4 cup sugar (150 g)
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1 tsp ground cinnamon (2.5 g)
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1 tsp baking powder (4 g)
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1/4 tsp salt (1 g)
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1 large egg
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1/2 cup vegetable or canola oil (120 ml)
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1/4 cup milk (60 ml)
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1 tsp vanilla extract (5 ml)
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1 cup shredded zucchini, moisture removed (130 g)
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1/2 cup chocolate chips (90 g)
Instructions
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Preheat oven to 350°F (175°C) and line 11 muffin cups with paper liners.
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Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
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In a large bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
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In another bowl, whisk the egg, oil, milk, and vanilla extract.
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Combine wet and dry ingredients. Stir just until blended.
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Fold in zucchini, then chocolate chips.
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Divide batter evenly into muffin cups, filling almost to the top. Add extra chocolate chips on top if desired.
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Bake for 22–25 minutes or until a toothpick inserted comes out clean.
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Let muffins cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Don’t skip squeezing the zucchini to prevent soggy muffins.
For a lighter version, substitute half the oil with unsweetened applesauce.
Sprinkle turbinado sugar on top before baking for a crunchy texture.
Store at room temperature for 3 days, refrigerate for 5 days, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American