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Muffins next to home grown zucchini
Tessa Dreyer

Chocolate Chip Zucchini Muffins

This chocoalte chip zucchini muffin recipe is easy and fast. These muffins are a delicious snack anytime of the day and a great way to use up your zucchinis!
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Prep Time 10 minutes
Cook Time 20 minutes
Allow to cool 5 minutes
Servings: 12 Large muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ⅔ cup whole-wheat flour (All purpose works as well)
  • 2 tsp cinnamon
  • 1 tsp baking SODA
  • ½ tsp baking POWDER
  • 1/2 tsp salt
  • 1 cup grated zucchini (drained)
  • ½ cup olive oil
  • 2 tsp vanilla
  • ¾ cup chocolate chips
  • 2 large eggs
  • 1 cup sugar

Equipment

  • 1 Stand Mixer (or large bowl and wooden spoon)
  • 1 Large bowl
  • 1 Muffin tin

Method
 

  1. Preheat your oven to 400 ℉ and line your muffin tin with liners or grease well with butter or oil.
  2. Add together the flour, baking powder, baking soda, cinnamon, and salt into a large bowl. Mix well and set aside.
  3. In your stand mixer or separate large bowl, add the eggs, sugar, olive oil, vanilla, and grated zucchini. Be sure to drain your zucchini to let out any extra liquids. Mix well.
  4. Add the dry ingredients to the wet ingredients and mix until well incorporated. Do not overmix or you will have very dense muffins.
  5. Add the chocolate chips and mix again.
  6. Scoop the batter into each muffin tin compartment.
  7. Place the muffins in the oven for 5 minutes at 400 ℉. Then lower the temp to 350 ℉ for another 12-15 minutes.
  8. Remove from the oven when you can poke a toothpick into the top and it comes out clean. Then allow them to col for 5-20 minutes on a wire rack.

Notes

Eat within 7 days.
Can freeze in an airtight container for up to 6 months.