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Ultra Moist Chocolate Chip Zucchini Muffins

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These ultra moist chocolate chip zucchini muffins combine shredded zucchini and melty chocolate for a tender, flavorful breakfast or snack that stays soft for days.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 150 g), squeezed lightly to remove excess water
  • 1 cup all-purpose flour (120 g)
  • ½ cup whole wheat flour (60 g)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar (65 g)
  • ⅓ cup packed light brown sugar (70 g)
  • ⅓ cup vegetable oil (80 ml) or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (175 g), semi-sweet or milk chocolate

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it well.
  2. Shred the zucchini using a box grater or food processor. Place in a clean kitchen towel and squeeze gently to remove excess moisture, leaving some moisture for tenderness.
  3. In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In another bowl, whisk granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Stir the shredded zucchini into the wet mixture until evenly distributed.
  6. Pour the wet zucchini mixture into the dry ingredients and stir gently with a spatula until just combined. Avoid overmixing.
  7. Gently fold in the chocolate chips, ensuring even distribution without breaking them.
  8. Scoop the batter into the muffin tin, filling each cup about ¾ full.
  9. Bake for 22-25 minutes, starting to check at 20 minutes with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to prevent sogginess.

Notes

Squeeze zucchini just enough to remove excess water but keep some moisture to maintain tenderness. Toss chocolate chips in a little flour before folding to prevent sinking. Tent muffins with foil if they brown too quickly. Use an oven thermometer for accurate baking temperature.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, moist muffins, breakfast muffins, healthy muffins, easy muffins, homemade muffins

Find it online: https://blixfood.com/ultra-moist-chocolate-chip-zucchini-muffins-easy-homemade-recipe-for-breakfast/