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Delicious chocolate chip zucchini muffins with rich chocolate chips

Chocolate Chip Zucchini Muffins

Quick and delicious chocolate chip zucchini muffins that are moist and easy to make, perfect for a family-friendly treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini (squeezed dry) Make sure to squeeze out the excess moisture
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour
  • ½ cup sugar
  • ¼ cup brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
Mix-Ins
  • ½ cup chocolate chips
  • ¼ cup chopped walnuts (optional) You can omit if not desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners or cooking spray.
  2. In a large mixing bowl, combine the grated zucchini, sugar, brown sugar, vegetable oil, egg, and vanilla extract. Mix well.
  3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the chocolate chips and walnuts if using.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Baking
  1. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Make sure to squeeze excess moisture from the zucchini to prevent sogginess. Don’t overmix the batter; mix until just combined for fluffier muffins. Customize your muffins by adding nuts, seeds, or even a dash of nutmeg for extra flavor.