These easy Zucchini Muffins with Chocolate Chips are a great way to get your family to eat zucchini without even knowing it. The zucchini brings the moist texture while cinnamon and chocolate provide the delicious flavor. You will want to add this to your go to list of muffin recipes along with these scrumptious Chocolate Chip Muffins.
What I think you will love about this recipe is that it is really easy to make, the ingredients are things that you will likely have in your pantry and they come out moist and delicious every time. These zucchini muffins make a great grab and go breakfast or snack, and they can be enjoyed at room temperature or heated up with a pat of butter.
Eggs should be at room temperature so that they combine easily and smoothly with the other ingredients.
All purpose flour is used in this recipe. It is important to measure the flour correctly, by spooning it into the measuring cup and then leveling it off with a straight edge such as the back of a knife. When you scoop flour it compacts it, which can mean that you are using more flour then you need for the recipe. This results in a dry baked good.
Shred the zucchini using the shredding side of a cheese grater and there is no need to peel it. You also don’t need to worry about drying it off or straining any of the liquid before you add it to the batter as long as there aren’t pool of water in your zucchini.
I like to use light brown sugar in this recipe but you can substitute dark brown sugar. It will make the muffins a little darker but the flavor should be the same.
Sour cream also adds moisture and creates a tender texture. If you don’t have sour cream you can substitute plain Greek yogurt.
Combine the flour, cinnamon, nutmeg, baking powder and salt.
Whisk together the eggs, sugar, vegetable oil, sour cream and vanilla.
Add the dry ingredients into the wet ingredients and stir until just combined.
Fold in the zucchini and chocolate chips.
Bake in muffin cups or a greased muffin tin for 28-30 minutes
These muffins are great as is, but you can easily change the flavor and texture by introducing other ingredients into the recipe. Adding dried fruit ( raisins, cherries or apricots) or nuts (walnuts or pecans) creates a whole new flavor experience. You can also add a tablespoon of cocoa powder to the batter to make these chocolate zucchini muffins!
Zucchini can be very liquidy when grated. The water that is naturally in the zucchini will add moisture to the muffins as long as there is not too much. It is best to drain the zucchini in a colander for a few minutes and then dry it as well a you can with paper towels.
Don’t over mix the batter. Stop mixing as soon as all of the flour has been completely combined in the batter.
Let the batter rest for about 10 minutes before putting the muffins in the oven. This will help the flour and leavening agents start to work so that the muffins puff up while baking.
Fill the muffin cups to the top so that you get nice full muffins with a higher dome.
Bake the muffins at a 425 degrees for 10 minutes, so that the tops puff up and create a beautiful dome. Then turn the oven temperature down to 350 degrees to complete baking for about 10-15 more minutes.
Remove the muffins from the tin after about 10 minutes and allow them to finish cooling on a wire rack, especially if you used a muffin liner. This eliminates condensation from forming on the bottom of the muffins .
These muffins can be stored at room temperature for 2-3 days if they are in an airtight container or are covered well with aluminum foil.
Yes these muffins can be frozen. Wrap each muffin individually in plastic wrap and then place several of them in a plastic freezer bag. They can be thawed at room temperature and then heated in the microwave if desired.
When storing muffins in an airtight container, the moisture in the muffins will come to the surface making the muffin tops moist rather then dry and crispy like when they came out of the oven. A few saltines or a piece of bread placed in the container with the muffins will absorb the moisture, helping your muffins to stay dry.
Other Breakfast ideas
Fall favorites to try
If you try this recipe we would love to hear from you!
Chocolate Chip Zucchini Muffins
- 1 Muffin pan
- 2 cups Zucchini shredded
- 2 cups Flour all purpose
- 2 tsp Baking powder
- ½ tsp Salt
- 1 tsp Cinnamon
- ¼ tsp Nutmeg
- 3 Eggs large
- 1 cup Brown Sugar light brown
- ⅓ cup Vegetable oil
- ½ cup Sour cream can substitute plan Greek yogurt
- 1 tsp Vanilla extact
- ½ cup Chocolate Chips mini
- Pre-heat oven to 350°. Grease muffin pan.
- Combine flour, baking powder, salt, cinnamon and nutmeg in a medium bowl and set aside.
- In a large bowl whisk the eggs, brown sugar, vegetable oil, sour cream and vanilla until well blended.
- Add the flour mixture to the batter and mix just until the flour is completely blended in.
- Fold in the zucchini and chocolate chips.
- Divide the batter evenly into the muffin pan, filling each cup to the top. Bake for 28-30 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Allow the muffins to cool slightly in the muffin pan before turning them out on to a cooling rack.