Chocolate Chip Zucchini Muffins
You know you need this recipe! Nothing is better than having the best recipes to use up all that summer zucchini. These chocolate chip zucchini muffins might just be your new favorite!
Tender muffins lightly sweetened and full of shredded zucchini and melty chocolate chips are the perfect way to use up bountiful squash. Great for easy breakfasts or lunch box snacks or an anytime snack really.
What Do You Need To Make Zucchini Muffins
If you’re pantry is stocked for baking then you probably have almost everything you need to make these muffins. And of course you need that burgeoning garden harvest as well!
- granulated sugar (No sugar? These alternatives will sweeten the deal)
- eggs (Out of eggs? These swaps work great)
- oil
vanilla - flour
- baking soda
- salt
- cinnamon
- Semi-sweet chocolate chips OR mini chocolate chips
- muffin tin
- mixing bowl
- wooden spoon or spatula
Skin On Or Off For Zucchini Baked Goods?
I know an awful lot of people wonder about whether you need to peel zucchini before you bake with it. That is absolutely up to you and your preference.
If you have kids or adults that might freak out if they see green in their muffins then by all means peel it. If no one cares, leave it on. The finer you grate it, the smaller the green bits will be.
If you want to make a crumble topping for these muffins here’s a simple crumb top for muffins recipe.
Can You Use Frozen Zucchini to Make this Recipe?
YES! Frozen zucchini is perfect for most baked goods. If you’ve frozen your zucchini to use later, now is the time!
Let it thaw, then drain off most of the liquid, or you’ll ruin your baked goods. Just put it the frozen zucchini in a colander over a bowl or in a clean sink. Let it thaw and drain, then gently press out most of the liquid.
Our Other Favorite Zucchini Recipes
There are so many. Like these Zucchini Brownies or this Chocolate Zucchini Bread. But then we also love these zucchini recipes:
How To Store Chocolate Chip Zucchini Muffins
Store these muffins in a plastic bag at room temperature for up to three days. They can also be frozen. Set them flat in a ziptop bag, seal and freeze. You can wrap them in plastic wrap before putting them in the ziptop bag, and they’ll keep in the freezer fresh and ready to reheat for up to 6 months.
Chocolate Chip Zucchini Muffins
Equipment
- muffin tin
- mixing bowl
- measuring spoons
- measuring cups
- Spatula
Ingredients
- 1 1/2 cups shredded zucchini about 1 large zucchini
- 1 cup granulated sugar
- 2 eggs
- ⅔ cup oil
- 1 ½ teaspoons vanilla
- 2 1/4 cup all purpose flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups semi sweet chocolate chips
Instructions
- Preheat oven to 350º
- If using paper liners for the muffin tin set them up now, and set the pan aside
- Otherwise lightly grease the muffin tin and set aside
- Shred zucchini and set aside
- In a large mixing bowl, whisk sugar, eggs, oil, and vanilla together
- Add flour, baking soda, salt, and cinnamon, and mix together. The batter will be somewhat dry
- Add zucchini, and stir until fully incorporated, and the batter is no longer lumpy
- Stir in chocolate chips
- Pour into greased or paper lined muffin tin
- Sprinkle with extra chocolate chips if desired
- Bake in center of oven for 18 minutes, until a toothpick inserted into the center comes out clean if you can manage to avoid a chocolate chip
- Remove from oven and let cool
