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Moist Zucchini Chocolate Chip Muffins

Delicious and wholesome muffins that combine moist zucchini with gooey chocolate chips for a delightful treat.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (squeeze excess liquid) Use small to medium zucchinis for best flavor.
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs Can substitute with 1/4 cup unsweetened applesauce for egg-free version.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Mix-Ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or a light spray of non-stick cooking spray.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract and grated zucchini.
  4. In a separate bowl, mix together the flour, baking soda, baking powder, and salt. Gradually add to the wet mixture, stirring until just combined.
  5. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
  6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake for approximately 20-25 minutes or until a toothpick inserted comes out clean.
  2. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.
Serving
  1. Enjoy your muffins warm or at room temperature!

Notes

To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze individually wrapped muffins for up to 3 months. To reheat, microwave for 15-20 seconds or warm in oven at 350°F for 10 minutes.