These wholesome chocolate chip zucchini muffins deliver the perfect balance of indulgence and nutrition in just 27 minutes. Packed with hidden vegetables and studded with chocolatey goodness, each muffin provides a delightful 183 calories of satisfying breakfast or snack. The tender crumb stays incredibly moist thanks to fresh zucchini, while dark chocolate chips add bursts of sweetness that’ll have everyone reaching for seconds.
Wholesome Ingredients
- Flour: 1½ cups of all-purpose, white whole wheat, or whole wheat flour, loosely measured
- Sweetener: ½ cup granulated sugar for perfect sweetness
- Leavening: 1 teaspoon baking soda for fluffy results
- Spice: ½ teaspoon ground cinnamon for warm flavor
- Base ingredients: ¼ teaspoon salt, ¼ cup oil
- Moisture makers: ⅓ cup mashed banana, ¼ cup buttermilk
- Binding: 1 large egg, 1 teaspoon vanilla extract
- Star ingredients: 1 cup shredded zucchini (1 small), ½ cup semi-sweet chocolate chips
Baking Instructions
- Prepare: Heat oven to 350°F and prepare muffin tin with spray or liners
- Mix dry ingredients: Combine flour, sugar, soda, cinnamon, and salt in a large bowl
- Blend wet mixture: Whisk oil, banana, milk, egg, and vanilla in separate bowl
- Prep zucchini: Grate, measure, and squeeze out excess moisture from zucchini
- Combine: Mix wet ingredients with zucchini, then fold in dry ingredients and chocolate chips
- Fill: Distribute batter into muffin cups, filling each ⅔ full
- Bake: Place in oven for 17-18 minutes until tops spring back when touched
- Cool: Transfer to cooling rack and let muffins cool completely
Mix-in Options
While chocolate chips make these muffins extra special, you can switch things up! Try adding chopped walnuts for crunch, raisins for natural sweetness, or shredded coconut for tropical flair. You can even mix and match – try chocolate chips with walnuts, or coconut with raisins. Just keep the total amount of add-ins to about 1/2 cup.
Storage Tips
These yummy zucchini muffins stay fresh at room temperature for 2-3 days in an airtight container. If you want them to last longer, pop them in the fridge for up to a week. They also freeze really well! Just wrap them individually in plastic wrap, place them in a freezer bag, and they’ll keep for up to 3 months. When you’re ready to eat one, let it thaw at room temperature or warm it up for 20-30 seconds in the microwave.
Baking Success Tips
The secret to perfect zucchini muffins is in the prep! Make sure to squeeze out as much liquid as you can from the grated zucchini – this keeps your muffins from getting soggy. When mixing your batter, use gentle folding motions and stop as soon as everything is combined. Over-mixing can make your muffins tough. And here’s a handy trick: check for doneness at the 15-minute mark by lightly pressing the top of a muffin – if it springs back, they’re ready!
Serving Ideas
These muffins are wonderful warm from the oven, but they’re also great for breakfast on the go. Split them in half and add a little butter while they’re still warm for an extra treat. Pack them in lunch boxes, serve them at brunch, or enjoy them with your afternoon coffee or tea. They’re perfect for kids and grown-ups alike!
Chocolate Chip Zucchini Muffins
Equipment
- 12-cup muffin tin
- Mixing bowls
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour white whole wheat, or whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup oil
- 1/3 cup mashed banana about 1 banana
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips raisins, nuts, or coconut can be substituted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it’s not packed too tightly).
- In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
- Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
- Stir in dry ingredients and chocolate chips, just until combined (don’t over-mix the batter).
- Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins.
- Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
