Moist Zucchini Chocolate Chip Muffins You’ll Crave Every Time
These Moist Zucchini Chocolate Chip Muffins are soft, fluffy, and loaded with melty chocolate chips. Made with grated zucchini for extra moisture, they’re the perfect blend of healthy and indulgent—ideal for breakfast, snacks, or dessert !
Ingredients
- 1 ½ cups grated zucchini (excess moisture squeezed out)1 ¾ cups all-purpose flour (or substitute whole wheat)
- 1 ¾ cups all-purpose flour (or substitute whole wheat)
- ½ cup sugar (or coconut sugar)
- ¼ cup brown sugar
- 2 large eggs
- ⅓ cup oil (vegetable, canola, or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¾ cup semi-sweet or dark chocolate chips
- Optional Add-ins:
½ cup chopped walnuts
- ¼ cup rolled oats
- A pinch of nutmeg
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
- Grate zucchini and use a clean towel or cheesecloth to squeeze out as much moisture as possible. Set aside.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk eggs, sugar, brown sugar, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips. This is where the moist zucchini chocolate chip muffins get their texture.
- Evenly divide the batter into the muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy your chocolate zucchini muffins warm or store for later!
Notes
- To make these muffins even healthier, substitute half the flour with whole wheat flour.
- For a nutty crunch, stir in chopped walnuts or top the muffins with rolled oats before baking.
- Want them vegan? Replace eggs with flax eggs and use dairy-free chocolate chips.
- Tip: Always squeeze out the extra moisture from the zucchini to avoid soggy muffins—a crucial step in achieving that bakery-style muffin texture