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Chocolate Chip Zucchini Muffins

Deliciously moist and fluffy chocolate chip zucchini muffins, perfect for breakfast or a snack. These muffins are packed with nutrients and flavor, making them a delightful treat for any time of the day.
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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: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
Wet Ingredients
  • 0.5 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 1 large egg room temperature
  • 0.5 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup zucchini grated and excess moisture squeezed out
Mix-ins
  • 1 cup semi-sweet chocolate chips

Method
 

Prepare the Muffin Tin
  1. Preheat your oven to 350°F (175°C). This ensures that the muffins bake evenly and rise properly.
  2. Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent sticking.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. This helps to evenly distribute the leavening agents and spices throughout the flour.
Mix Wet Ingredients
  1. In another bowl, combine the granulated sugar, brown sugar, and egg. Whisk until well combined, about 1-2 minutes. This step incorporates air into the mixture, helping the muffins to rise.
  2. Add the vegetable oil and vanilla extract to the sugar mixture and whisk until smooth.
  3. Fold in the grated zucchini, ensuring it is well mixed.
Combine Ingredients
  1. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold the mixture until just combined. Be careful not to overmix, as this can lead to dense muffins.
  2. Fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
Bake the Muffins
  1. Spoon the batter into the prepared muffin tin, filling each liner about 2/3 full. This allows room for the muffins to rise.
  2. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This indicates that the muffins are fully cooked.
  3. Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They also freeze well for up to 3 months. To reheat, simply microwave for 15-20 seconds.