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Moist Chocolate Chip Zucchini Muffins

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These irresistibly moist chocolate chip zucchini muffins are freezer-friendly, easy to make, and perfect for a comforting snack or breakfast. They combine tender zucchini with rich chocolate chips for a cozy flavor and stay soft for days.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 2 medium zucchinis), squeezed dry
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. (5 minutes)
  2. Grate 1 ½ cups of zucchini using the fine side of a box grater. Place in a clean kitchen towel and squeeze out excess moisture. (10 minutes)
  3. In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon cinnamon until evenly combined. (3 minutes)
  4. In a separate bowl, whisk together ¾ cup granulated sugar, ¼ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well incorporated. (5 minutes)
  5. Pour the wet ingredients into the dry mixture. Stir gently with a spatula until just combined — do not overmix. (3 minutes)
  6. Fold in the grated zucchini and 1 cup chocolate chips gently. If using nuts, fold those in now too. (2 minutes)
  7. Scoop the batter evenly into the prepared muffin tin, filling each about ¾ full. (5 minutes)
  8. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. (20-25 minutes)
  9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. (15-20 minutes)

Notes

[‘Squeeze zucchini well to avoid soggy muffins.’, ‘Mix batter gently to prevent tough muffins.’, ‘Use room temperature eggs for better mixing.’, ‘Measure flour by spooning into cup and leveling off.’, ‘Add-ins like nuts or different chocolate chips can be used.’, ‘Cool muffins completely before freezing; freeze in airtight container for up to 3 months.’, ‘If zucchini is watery, add 1-2 tablespoons flour to batter.’, ‘Tent muffins with foil if browning too quickly during baking.’, ‘Shred zucchini a day ahead and store wrapped in fridge to save prep time.’]

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, freezer-friendly muffins, easy muffins, moist muffins, zucchini bread, healthy muffins

Find it online: https://sweetstirring.com/moist-chocolate-chip-zucchini-muffins-recipe-freezer-friendly-and-easy/