Moist Chocolate Chip Zucchini Muffins – Looking for a delicious way. To use up your summer zucchini? This Moist Chocolate Chip Zucchini Muffins recipe. Is the perfect answer. Packed with shredded zucchini, rich chocolate chips, and crunchy walnuts. These muffins are incredibly moist. And flavorful. Plus, they come together in just 35 minutes. Making them a quick. And easy treat. For any time of day.
The first time I made these chocolate chip zucchini muffins. I was skeptical. Zucchini in muffins? I wasn’t sure how my family would react. But as the aroma of cinnamon and chocolate. Filled the kitchen. My doubts started to fade. When I pulled the muffins out of the oven. Golden brown and studded with chocolate. I knew they were a hit. My husband took one bite. And said, “These are amazing! You can’t even tell there’s zucchini in them!” My child devoured theirs in record time. Asking for more. Now, these muffins have become a family favorite. A sweet way to sneak in some veggies. Without anyone noticing.
What makes this Moist Chocolate Chip Zucchini Muffins truly special?
These muffins are a delightful balance of flavors. And textures. The zucchini keeps them moist. Without making them dense. While the chocolate chips and walnuts. Add just the right amount of sweetness. And crunch. The best part? You’d never know there’s zucchini hidden inside! They’re perfect for breakfast, a snack, or even dessert. And they’re a great way. To use up any extra zucchini. You have lying around.
What You Need To Make This Moist Chocolate Chip Zucchini Muffins Recipe?
All-purpose flour: Provides structure to the muffins. You can substitute with whole wheat flour. For a heartier texture.
Granulated sugar: Sweetens the muffins. And helps with the moist texture.
Baking soda: Helps the muffins rise. And become light and fluffy.
Ground cinnamon: Adds warmth. And depth of flavor. Feel free to adjust. Based on your preference.
Kosher salt: Enhances all the other flavors. Regular table salt works too. But use a little less.
Egg: Binds the ingredients together. And adds richness.
Canola or vegetable oil: Keeps the muffins tender. And moist. You can substitute with melted butter. For a richer flavor.
Buttermilk: Adds a slight tang. And helps activate the baking soda. If you don’t have buttermilk. You can make your own. By adding a teaspoon of vinegar. Or lemon juice to regular milk.
Pure vanilla extract: Infuses the batter with a sweet, aromatic flavor.
Shredded zucchini: The star of the show! Make sure to squeeze out excess moisture. Before adding it to the batter.
Mini chocolate chips: Distribute more evenly throughout the muffins. Giving you chocolate. In every bite.
Chopped walnuts: Add a nice crunch. If you’re not a fan. You can omit them. Or substitute with another nut like pecans.
Want To Save This Recipe?
Steps To Make Moist Chocolate Chip Zucchini Muffins:
Step 1: Preheat your oven to 350°F. And prep a 12-cup muffin tin with paper liners. Or a light coating of grease. Set it aside for later.
Step 2: In a large mixing bowl. Whisk together the flour, sugar, baking soda, cinnamon, and salt. Until well combined.
Step 3: In a separate measuring cup. Whisk the oil, buttermilk, egg, and vanilla together. Pour this mixture into your dry ingredients. And stir until just combined. Don’t worry if there’s still some visible flour. It’s okay to leave it a bit dry.
Step 4: Now, fold in the shredded zucchini. The moisture from the zucchini. Will help everything come together perfectly. Be gentle here. Overmixing can make the muffins tough.
Step 5: Add in the mini chocolate chips. And chopped walnuts. Stirring just enough. To evenly distribute them throughout the batter.
Step 6: Divide the batter equally among the 12 muffin cups. Filling each about 3/4 full.
Step 7: Bake in the preheated oven for 20 to 25 minutes. Or until a toothpick inserted in the center comes out clean.
Step 8: Let the muffins cool in the tin for a couple of minutes. Before transferring them to a wire rack. To cool completely. Enjoy!
Tip:
To make these Moist Chocolate Chip Zucchini Muffins. Even more tender. And flavorful. Don’t skip the step of draining the shredded zucchini. Zucchini naturally holds a lot of water. Which can lead to overly dense muffins. If not properly drained. After shredding. Place the zucchini in a clean kitchen towel. And squeeze out as much moisture as possible. This not only enhances the muffin’s texture. But also concentrates the zucchini’s flavor. Allowing it to blend seamlessly with the chocolate. And spices. You can also toast the walnuts. Before adding them to the batter. For an extra layer of nutty flavor.
Frequently Asked Questions:
Can I freeze these muffins?
Yes. These muffins freeze beautifully. Just let them cool completely. Then store them in an airtight container. Or freezer bag. They’ll keep for up to 3 months. To enjoy, simply thaw at room temperature. Or warm in the microwave for a few seconds.
Can I make these muffins gluten-free?
Absolutely! Substitute the all-purpose flour. With a gluten-free flour blend. That contains xanthan gum. The texture might be slightly different. But they’ll still be delicious.
How do I store leftover muffins?
Store any leftovers in an airtight container. At room temperature. For up to 3 days. If you want them to last longer. Keep them in the fridge. For up to a week. Just pop them in the microwave for a few seconds. To warm them up before eating.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Moist Chocolate Chip Zucchini Muffins
Ingredients
- 1 1/2 c all-purpose flour
- 3/4 c granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 c canola or vegetable oil
- 1/4 c buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 c to 2 c shredded fresh zucchini
- 1/4 c mini chocolate chips
- 1/4 c chopped walnuts
Instructions
- Preheat your oven to 350°F. And prepare a 12-cup muffin tin with liners. Or a light coating of grease.
- In a large mixing bowl. Mix together flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl. Combine the egg, oil, buttermilk, and vanilla. Pour this wet mixture into the dry ingredients. And stir just until combined. Don’t worry if there’s still some dry flour.
- Fold in the shredded zucchini. Which will moisten the batter. Be careful not to overmix.
- Stir in the mini chocolate chips. And chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake the muffins for 20-25 minutes. Or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes. Before transferring them to a wire rack. To cool completely. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
