Zucchini Chocolate Chip Muffins
Incredibly moist zucchini muffins studded with chocolate chips and spiced with cinnamon and nutmeg. The zucchini melts into the batter, adding perfect texture with no chunks.
Equipment
- Muffin tin
- Mixing bowls
- Grater
- Whisk
- Spatula
- Oven
- Paper Towels
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp cinnamon
- 0.25 tsp nutmeg
- 1 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
Wet Ingredients
- 0.5 cup oil vegetable or canola
- 0.5 cup brown sugar light or dark
- 0.33 cup granulated sugar can increase to 0.5 cup for sweeter muffins
- 2 large eggs
- 2 tsp vanilla extract
- 0.25 cup milk
- 1.5 cups finely grated zucchini
- 0.75 cup chocolate chips dark, milk, or preferred variety
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cavity muffin tin with muffin papers.
- Gently blot grated zucchini with paper towels to remove excess moisture (do not squeeze completely dry).
- In a large bowl, whisk together flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla, and milk until well blended.
- Make a well in the dry ingredients and pour in the wet ingredients. Gently stir by hand until about 80% combined.
- Fold in the grated zucchini, then fold in chocolate chips until evenly distributed.
- Fill muffin cups about ¾ full with batter.
- Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Do not peel zucchini. Use a fine grater. Line muffin tin for best release. Avoid overmixing. Fill only ¾ full. Bake in the center rack for even results.