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Moist Chocolate Chip Zucchini Muffins

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These moist chocolate chip zucchini muffins are quick, easy, and freezer-friendly treats perfect for breakfasts or snacks. They feature tender zucchini and melty chocolate chips without the fuss of squeezing out moisture.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups grated zucchini (about 1 medium zucchini), no need to squeeze out moisture
  • 1 cup (175 g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
  2. Grate the zucchini using a box grater. No need to squeeze out moisture. Set aside.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
  4. In a separate bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and slightly thickened.
  5. Fold the grated zucchini into the wet ingredients gently.
  6. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined. Do not overmix.
  7. Fold in the chocolate chips and, if using, the chopped nuts.
  8. Spoon the batter evenly into the 12 muffin cups, filling about ¾ full.
  9. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be lightly golden.
  10. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

[‘Do not squeeze out the zucchini moisture; it keeps the muffins tender and moist.’, ‘Avoid overmixing the batter to prevent dense muffins.’, ‘Use room temperature eggs for better mixing and rise.’, ‘If tops brown too quickly, tent loosely with foil halfway through baking.’, ‘Freeze extras wrapped tightly in foil or freezer bags; thaw at room temperature or warm gently in the microwave.’, ‘For gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend and add xanthan gum if needed.’, ‘For vegan version, replace eggs with flax eggs and use coconut oil instead of vegetable oil.’, ‘Smaller chocolate chips melt better and distribute evenly.’, ‘Test oven temperature with a thermometer if unsure.’]

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, freezer-friendly muffins, quick breakfast, easy muffins, moist muffins, healthy snacks

Find it online: https://gleamgulp.com/moist-chocolate-chip-zucchini-muffins-recipe-easy-freezer-friendly-treats/