Sweet Zucchini Chocolate Chip Muffins Recipe – Garden Treats

Whipping up some zucchini chocolate chip muffins might sound like a kitchen adventure waiting to spark curiosity.

Sneaky vegetables blend perfectly with sweet chocolate in this unexpected treat.

Moist and tender, these little baked delights pack a surprising punch of flavor.

Bakers looking for a clever way to incorporate more veggies into breakfast will adore this recipe.

chocolate chips create irresistible pockets of melty goodness throughout each tender bite.

Nutrients from zucchini make you feel slightly virtuous while indulging in a decadent morning snack.

Grab a warm muffin and savor the delightful balance between health and pure deliciousness.

Why Zucchini Chocolate Chip Muffins Are a Must

• These muffins magically transform zucchini into a sweet treat that kids and adults will devour without realizing they're eating vegetables.
• Perfect for novice bakers, this recipe requires simple mixing techniques and minimal preparation, ensuring consistent delicious results every single batch.
• Packed with chocolate chips and soft texture, these muffins work wonderfully as a grab-and-go breakfast, afternoon snack, or lunchbox surprise that satisfies sweet cravings.
• By incorporating zucchini, these muffins offer a nutritious twist on traditional chocolate chip muffins, providing extra moisture and hidden nutrients without compromising on flavor.

Zucchini Chocolate Chip Muffins Ingredient List

• Zucchini: A fresh vegetable that adds moisture and subtle green color to the muffins.
• Flour: The primary structure-building ingredient for the muffin base.
• Eggs: Provide binding and richness to the muffin batter.
• Chocolate Chips: Sweet morsels that create delightful pockets of chocolate in each bite.
• Vegetable Oil, Brown Sugar, Granulated Sugar: Create a soft, tender texture and sweet flavor for the muffins.
• Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.

• Baking Soda, Baking Powder: Help the muffins rise and become light and fluffy.
• Salt, Cinnamon: Add depth and balance to the muffins' flavor.

How to Bake Zucchini Chocolate Chip Muffins

Step 1: Prep the Oven

Turn your oven to 350F (175C).

Grab a muffin tin and line it with paper cups or spray with cooking spray for easy release.

Step 2: Shred the Zucchini

Take a fresh zucchini and grate it using a box grater.

Wrap the shredded zucchini in a clean kitchen towel and squeeze out all the extra water.

This keeps your muffins from getting soggy.

Step 3: Create Wet Mixture

• Vegetable oil
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract

Mix until everything looks smooth and well combined.

Step 4: Blend Dry Ingredients

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Whisk these ingredients until they’re evenly blended.

Step 5: Combine Mixtures

Pour the dry ingredients into the wet mixture.

Stir gently until just combined.

Don’t overmix or your muffins will turn tough.

Step 6: Fold in Extras

Carefully fold in the squeezed zucchini and chocolate chips.

Make sure they’re evenly distributed throughout the batter.

Step 7: Fill the Muffin Tin

Scoop the batter into each muffin cup, filling them about two-thirds full.

This gives them room to rise beautifully.

Step 8: Bake to Perfection

Put the muffin tin in the oven and bake for 18-20 minutes.

They’re done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 9: Cool and Enjoy

Let the muffins rest in the tin for 5 minutes.

Then transfer them to a wire rack to cool completely.

Grab a muffin and enjoy your delicious creation!

Smart Tips for Zucchini Chocolate Chip Muffins

• Remove as much liquid as possible from grated zucchini to prevent soggy muffins and ensure a perfect texture.
• Toss chocolate chips in a little flour before adding to batter to help them distribute evenly and stay suspended throughout the muffins.
• The zucchini adds moisture and nutrients without changing the delicious chocolate flavor, making these muffins a sneaky healthy treat.
• Keep muffins fresh by storing them in an airtight container at room temperature for 3-4 days or freeze for up to 3 months for longer preservation.
• Replace vegetable oil with applesauce for a lower-fat version, or use whole wheat flour for added fiber and a slightly nuttier flavor.

Storage Tips for Zucchini Chocolate Chip Muffins

• Store muffins in an airtight container in the refrigerator for up to 5 days. Wrap each muffin individually in plastic wrap to maintain moisture and prevent them from drying out.
• Place cooled muffins in a freezer-safe bag or container. Properly sealed, they'll keep fresh for up to 3 months. Separate layers with parchment paper to prevent sticking.
• Warm muffins in the microwave for 15-20 seconds or in a preheated oven at 300F for 5-7 minutes. Add a small pat of butter for extra moisture and flavor.
• Remove from freezer and let sit at room temperature for 30-45 minutes. Alternatively, microwave for 30-45 seconds or warm in the oven at 300F for 10 minutes.

What Goes Well with Zucchini Chocolate Chip Muffins

• Pair with Creamy Cold Brew: Brew a smooth, chilled cold brew coffee that complements the rich chocolate and subtle zucchini sweetness in the muffins.
• Serve with Vanilla Bean Latte: Craft a velvety vanilla bean latte that enhances the muffins' warm cinnamon notes and provides a luxurious morning treat.
• Match with Almond Milk Smoothie: Blend a light almond milk smoothie with banana and a touch of honey to balance the muffins' decadent chocolate flavor.
• Enjoy with Herbal Tea Blend: Steep a calming chamomile or lavender herbal tea that softens the muffins' sweetness and offers a gentle, relaxing accompaniment.

Mix-Ins and Twists for Zucchini Chocolate Chip Muffins

• Gluten-Free Zucchini Chocolate Chip Muffins: Replace wheat flour with a gluten-free blend made from rice flour, almond flour, or a commercial gluten-free mix to accommodate celiac or gluten-sensitive individuals.
• Vegan Zucchini Chocolate Chip Muffins: Substitute eggs with mashed banana, flax eggs, or applesauce, use coconut oil instead of vegetable oil, and select vegan chocolate chips to create a plant-based version.
• Low-Sugar Zucchini Chocolate Chip Muffins: Reduce sugar content by using monk fruit sweetener, stevia, or cutting sugar amounts by half, and incorporate more grated zucchini for natural sweetness and moisture.
• Nut-Infused Zucchini Chocolate Chip Muffins: Add chopped walnuts, pecans, or almonds to the batter for extra crunch and nutritional value, enhancing the muffins' texture and flavor profile.

FAQs

• Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture might be slightly denser, and you may need to adjust the liquid content slightly.

• How do I prevent my zucchini from making the muffins soggy?

Always squeeze out excess moisture from the grated zucchini using a clean kitchen towel. This step is crucial to prevent watery muffins and ensure a perfect texture.

• Are these muffins kid-friendly?

Absolutely! These muffins are a great way to sneak vegetables into a sweet treat. Kids love the chocolate chips, and they won’t even notice the zucchini hidden inside.

• Can I make these muffins gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a direct substitute for regular flour. Just ensure you choose a blend that works well in baking.

Delicious Zucchini Chocolate Chip Muffins Recipe

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4.9 from 14 reviews

• Total Time: 35 minutes
• Yield: 12 1x

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Description

Zucchini chocolate chip muffins deliver a sneaky veggie-packed treat that feels like pure indulgence. Moist crumbs studded with melty chocolate promise a delightful breakfast or snack that will have you craving another bite.

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Ingredients

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Main Ingredients:

• 1 cup grated zucchini (squeezed dry)
• 2 large eggs
• 1 cup all-purpose flour

Wet Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon vanilla extract

Dry and Spice Ingredients:

• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup semi-sweet chocolate chips

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Instructions

1. Heat the oven to 350F (175C) and prepare a muffin tin with paper liners or cooking spray.
2. Grate zucchini using a box grater, then squeeze out excess moisture with a clean kitchen towel.
3. Whisk vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract in a large mixing bowl until smooth and integrated.
4. Separately combine flour, baking soda, baking powder, salt, and cinnamon in another bowl, ensuring even distribution of dry ingredients.
5. Slowly incorporate dry ingredients into wet mixture, stirring gently until just combined without overmixing the batter.
6. Delicately fold grated zucchini and chocolate chips into the batter, ensuring even dispersion throughout.
7. Distribute batter evenly into muffin cups, filling approximately two-thirds of each compartment.
8. Place muffin tin in preheated oven and bake for 18-20 minutes, checking doneness with a toothpick that should emerge clean or with minimal moist crumbs.
9. Remove from oven and let muffins rest in the tin for 5 minutes before transferring to a wire rack for complete cooling.

Notes

• Moisture Matters: Squeeze out excess water from grated zucchini to prevent soggy muffins and ensure a perfect, fluffy texture.
• Mixing Mastery: Stir the batter gently and minimally to keep the muffins tender and prevent tough, dense results.
• Chocolate Chip Distribution: Toss chocolate chips in a bit of flour before adding to prevent them from sinking to the bottom during baking.
• Dietary Flexibility: Swap vegetable oil with applesauce for a lower-fat version, or use gluten-free flour for a celiac-friendly alternative.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 180
• Sugar: 10 g
• Sodium: 150 mg
• Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 30 mg