Description
These moist, tender muffins are the perfect balance of indulgent chocolate and garden-fresh zucchini. Quick to make and packed with subtle cinnamon spice, they’re ideal for breakfast, snacks, or lunchboxes—even picky eaters love them.
Ingredients
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1½ cups (180 g) all-purpose flour
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¾ cup (150 g) granulated sugar
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1 tsp (2 g) ground cinnamon
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1 tsp (4 g) baking powder
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¼ tsp (1.5 g) fine salt
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1 large egg (≈50 g), room temperature
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½ cup (120 ml) vegetable oil
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¼ cup (60 ml) milk
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1 tsp (5 ml) pure vanilla extract
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1 cup (113 g) shredded zucchini, moisture squeezed out
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½ cup (90 g) semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175 °C). Line a 12-cup muffin tin with paper liners.
- Grate zucchini and squeeze out excess moisture using a clean towel.
- In a medium bowl, whisk together flour, sugar, cinnamon, baking powder, and salt.
- In a large bowl, lightly beat the egg. Whisk in oil, milk, and vanilla until smooth.
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Add dry ingredients to wet and stir until just combined. Do not overmix.
- Fold in shredded zucchini and chocolate chips.
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Divide batter evenly among muffin cups, filling each about ⅔ full. Top with extra chips if desired.
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Bake for 22–25 minutes, checking at 20 minutes. A toothpick should come out with moist crumbs.
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Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t skip squeezing the zucchini—excess moisture can make muffins soggy.
Avoid overmixing to keep the muffins light and fluffy.
Add chopped walnuts or use dark chocolate chips for variations.
Muffins freeze well and reheat in seconds for quick breakfasts.
- Prep Time: 10 minutes
- Cook Time: 22minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American