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Moist Homemade Chocolate Chip Zucchini Muffins

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These moist and flavorful chocolate chip zucchini muffins are perfect for breakfast or a snack, combining the subtle earthiness of zucchini with melty chocolate chips for a comforting treat.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 200 grams), squeezed lightly to remove excess moisture
  • 1 ¾ cups all-purpose flour (220 grams)
  • ¼ cup whole wheat flour (30 grams), optional
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup granulated sugar (150 grams), can swap half for brown sugar
  • ⅓ cup vegetable oil (80 ml), can substitute with melted coconut oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet chocolate chips (175 grams)
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Shred about 1 ½ cups (200 grams) of zucchini using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel and gently squeeze out some excess moisture, but do not dry completely.
  3. In a large bowl, whisk together 1 ¾ cups (220 grams) all-purpose flour, ¼ cup (30 grams) whole wheat flour (if using), 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon.
  4. In a separate medium bowl, whisk ¾ cup (150 grams) granulated sugar with ⅓ cup (80 ml) vegetable oil until smooth. Add 2 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract.
  5. Add the wet ingredients to the dry ingredients and gently fold with a spatula until just combined. Do not overmix; a few lumps are fine.
  6. Gently fold in the shredded zucchini and 1 cup (175 grams) chocolate chips. If using nuts, fold them in now.
  7. Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
  8. Bake for 20-25 minutes. Start checking at 20 minutes by inserting a toothpick into the center of a muffin; if it comes out clean or with a few moist crumbs, they are done.
  9. Let the muffins cool in the tin for 5-10 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not over-squeeze the zucchini; some moisture is essential for moist muffins. Fold batter gently to avoid toughness. Tent muffins with foil if browning too quickly. Use good-quality chocolate chips for best results. For gluten-free, substitute flours with a gluten-free blend. For vegan, replace eggs with flax eggs and use coconut oil and dairy-free chocolate chips.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, breakfast muffins, moist muffins, easy muffins, healthy muffins, zucchini recipes

Find it online: https://siennaspoon.com/moist-homemade-chocolate-chip-zucchini-muffins-recipe-easy-and-perfect-for-breakfast/