Imagine a muffin so deliciously moist and chocolatey that no one would ever guess it's packed with hidden vegetables! These Zucchini Chocolate Chip Muffins are the ultimate breakfast or snack hack that transforms a humble summer squash into a decadent treat that both kids and adults will absolutely love. Perfect for picky eaters, health-conscious foodies, and anyone looking to add a little veggie magic to their baking repertoire, these muffins prove that nutritious can be absolutely irresistible.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/2 cup milk
- 1 large egg
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Gently squeeze excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent soggy muffins.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined and no lumps remain.
- In a separate large mixing bowl, combine brown sugar, vegetable oil, milk, and egg. Whisk until the mixture is smooth and well incorporated.
- Gradually add the dry flour mixture to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
- Fold in the grated zucchini and chocolate chips, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy the moist, chocolatey zucchini muffins at room temperature or slightly warm.
Tips
- Moisture Management: The key to perfect muffins is removing excess liquid from the zucchini. Always squeeze out the grated zucchini thoroughly to prevent soggy muffins.
- Don't Overmix: Mix the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Chocolate Chip Variation: Try using mini chocolate chips for more even distribution, or experiment with dark, milk, or white chocolate chips.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
- Customize Your Muffins: Feel free to add nuts, use whole wheat flour, or sprinkle some cinnamon for extra flavor complexity.
- Room Temperature Ingredients: Ensure your egg and milk are at room temperature for better mixing and a more consistent texture.
- Check for Doneness: Always use the toothpick test - it should come out clean or with just a few moist crumbs when the muffins are perfectly baked.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 28g
Protein: 4g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 25mg
