Why You’ll Love This Recipe

Moist Zucchini Chocolate Chip Muffins are a delicious and sneaky way to incorporate vegetables into your baked goods. These muffins are incredibly tender, thanks to the moisture from the zucchini, and are loaded with melty chocolate chips for a sweet balance. Perfect for breakfast, snacks, or lunchbox treats, these muffins are a wholesome indulgence that everyone will enjoy.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking sodaeggsvegetable oilvanilla extractgrated zucchiniground cinnamonsour cream or plain yogurtchocolate chips

directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

In a large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.

In a separate bowl, beat the eggs, sugar, oil, and vanilla extract until smooth.

Stir the grated zucchini and sour cream into the wet ingredients.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in the chocolate chips.

Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.

Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields approximately 12 muffins.Preparation time: 15 minutesBaking time: 18-22 minutesCooling time: 10 minutesTotal time: 45 minutes

Variations

Add chopped walnuts or pecans for extra texture.

Use whole wheat flour for a healthier twist.

Swap chocolate chips with raisins or dried cranberries.

Sprinkle a little brown sugar on top before baking for a caramelized finish.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.Refrigerate for up to 7 days or freeze for up to 2 months.To reheat, microwave for 10-15 seconds or warm in a 300°F oven for 5-7 minutes.

FAQs

Can I taste the zucchini in the muffins?

No, the zucchini adds moisture but is virtually undetectable in taste.

Do I need to peel the zucchini?

No, just wash and grate it—peeling isn’t necessary.

Should I squeeze the moisture out of the zucchini?

If your zucchini is very wet, gently squeeze some moisture out, but don’t dry it completely.

Can I make these muffins gluten-free?

Yes, just use a 1:1 gluten-free flour blend.

Can I make mini muffins instead?

Yes, reduce baking time to about 10-12 minutes for mini muffins.

Can I reduce the sugar?

Yes, you can cut the sugar slightly, especially if using sweetened chocolate chips.

Can I use coconut oil instead of vegetable oil?

Yes, melted coconut oil works well and adds a subtle flavor.

Are these muffins freezer-friendly?

Absolutely, just wrap tightly and freeze for up to 2 months.

Can I double the recipe?

Yes, this recipe doubles well for a larger batch.

Are these muffins good for kids?

Yes, they’re a great way to sneak veggies into a sweet treat for picky eaters.

Conclusion

Moist Zucchini Chocolate Chip Muffins strike the perfect balance between indulgence and nutrition. With their tender crumb, rich chocolate flavor, and hidden veggie boost, they’re a go-to muffin recipe for any occasion. Whether fresh out of the oven or reheated for a quick snack, they’re sure to be a hit with the whole family.