Description
Chocolate Chip Zucchini Muffins are moist, fluffy, and packed with melty chocolate chips and hidden veggies. This easy muffin recipe is the perfect balance of indulgence and nutrition—great for lunchboxes, snacks, or a quick breakfast. No mixer is required, just pure muffin magic!
Ingredients
190 g (1½ cups) all-purpose flour
150 g (¾ cup) granulated sugar
2 g (1 tsp) ground cinnamon
4 g (1 tsp) baking powder
1 g (¼ tsp) salt
1 large egg
120 ml (½ cup) vegetable or canola oil
60 ml (¼ cup) milk
5 ml (1 tsp) vanilla extract
130 g (1 cup) shredded zucchini (drained)
90 g (½ cup) chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a muffin pan with 11 paper liners.
Grate and drain zucchini using a clean cloth or paper towels. Set aside.
In a large bowl, whisk flour, sugar, cinnamon, baking powder, and salt.
In another bowl, whisk egg, oil, milk, and vanilla until smooth.
Stir wet ingredients into dry just until combined.
Gently fold in zucchini and chocolate chips.
Divide batter into 11 muffin cups. Optionally top with extra chips.
Bake for 22–25 minutes or until a toothpick comes out clean.
Cool in the pan for a few minutes, then transfer to a wire rack.
Notes
Squeeze zucchini well to avoid soggy muffins.
Use mini chocolate chips for better distribution.
Avoid overmixing to maintain a tender crumb.
Add nutmeg or substitute brown sugar for flavor depth.
Let batter sit 5–10 minutes before baking for a taller rise.
- Prep Time: 10 minutes
- Cook Time: 22–25 minutes
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American