Chocolate Chip Zucchini Muffins -

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Chocolate Chip Zucchini Muffins

Soft and fluffy chocolate chip zucchini muffins made with fresh zucchini and lots of chocolate chips. Easy to make and perfect for breakfast, snacking, or lunch boxes.

Prep Time15

Cook Time25

Total Time40

Course: Snack

Cuisine: American

Servings: Muffins

Calories: 256kcal

Author: Natasha Minocha

Ingredients

2 cups All-purpose flour
2 tsp Baking powder
1/4 tsp Salt
1 tsp Cinnamon powder
1 large Egg
1/2 cup + 2 tbsp Sugar
1/3 cup Coconut oil
1/2 cup Milk
1 tsp Vanilla extract
1 cup Shredded zucchini Grated and squeezed ( weigh after squeezing)
3/4 cup Chocolate chips
1 tbsp Sugar, for sprinkling on top

US Customary - Metric

Instructions

Preheat oven to 220 C/ 425 F. Line a 12–cup muffin tray with paper liners.
Shred the zucchini using the coarse side of a box grater or food processor.
1 cup Shredded zucchini
Place it on paper towel or cheesecloth and squeeze out any extra water.
Measure / weigh the zucchini after you have squeezed out the water. The recipe quantity refers to the squeezed zucchini.
In a large bowl, combine flour, baking powder, salt, and cinnamon powder.
2 cups All-purpose flour, 2 tsp Baking powder, 1/4 tsp Salt, 1 tsp Cinnamon powder
In a separate bowl, whisk together egg, sugar, oil, milk, and vanilla extract.
1 large Egg, 1/2 cup + 2 tbsp Sugar, 1/3 cup Coconut oil, 1/2 cup Milk, 1 tsp Vanilla extract
Pour the wet mixture into the dry mixture and mix until just combined.
Fold in the shredded zucchini and chocolate chips.
1 cup Shredded zucchini, 3/4 cup Chocolate chips
Divide the batter evenly in the muffin cups using 2 spoons or an ice cream scoop. Fill the batter about 3/4 of the way full.
Sprinkle sugar on top of the batter.
1 tbsp Sugar
Bake at 220 C/ 425 F for 5 minutes, then lower the temperature to 190 C / 375 F and continue baking for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack.
Serve and enjoy!

Video

Notes

Remember to squeeze out extra moisture from the shredded zucchini. Otherwise, your muffins will be too soggy.
Measure / weigh the zucchini after you have squeezed out the water. The recipe quantity refers to the squeezed zucchini.
For a light, tender crumb, don't overmix the batter. Mix only until the ingredients are combined.
Don't overfill the muffin cups. Fill them about 3/4 of the way full.
For tall, domed muffin tops, bake the muffins at a high temperature for the first few minutes.
Make sure the egg and milk are at room temperature. This will help the ingredients blend quickly and evenly.
Use a kitchen scale to weigh the ingredients. This will ensure consistent and better results.

Nutrition