Zucchini Chocolate Chip Muffins

Loaded with shredded zucchini and chocolate chips, these zucchini chocolate chip muffins make a terrific on-the-go breakfast or after school snack.

I had a craving for zucchini bread recently but decided to make muffins zucchini chocolate chip muffins instead from a recipe I found on Sally’s Baking Addiction. These little beauties were so easy to throw together and they turned out tender, flavorful, and so delicious.

Zucchini Chocolate Chip Muffins:

Ingredients

• 1 3/4 cups flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• Pinch of ground nutmeg
• 1/2 cup coconut oil, melted (you can also use vegetable oil)
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 2 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 2 tbsp milk
• 1 3/4 cups shredded zucchini (no need to blot it dry)
• 1 cup semi-sweet chocolate chips
• Turbinado sugar, for sprinkling on top

How to Make Zucchini Chocolate Chip Muffins

Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a
large bowl.

Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together, in a medium bowl. Whisk in the shredded zucchini.

Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips being careful not to over mix. The batter is thick.

Spoon batter evenly into the muffin pan. Sprinkle with coarse sugar, if desired.

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

Zucchini Chocolate Chip Muffins

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Prep Time: 10 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 25 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 12 muffins

Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

• Muffin pan

Ingredients

• 1¾ cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp ground cinnamon
• Pinch of ground nutmeg
• ½ cup coconut oil melted (you can also use vegetable oil)
• ½ cup white sugar
• ⅓ cup packed brown sugar
• 2 large eggs at room temperature
• 2 tsp pure vanilla extract
• 2 tbsp milk
• 1¾ cups shredded zucchini no need to blot it dry
• 1 cup semi-sweet chocolate chips
• Turbinado sugar for sprinkling on top

Instructions

• Preheat the oven to 425 degrees. Spray a muffin pan with nonstick spray.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
• Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk together, in a medium bowl. Whisk in the shredded zucchini.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chocolate chips being careful not to over mix. The batter is thick.
• Spoon batter evenly into the muffin pan. Sprinkle with coarse sugar, if desired.
• Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 11-14 minutes, or until a tester inserted in the center comes out clean. Side Note: Starting the baking at a higher temperature then reducing it helps make the muffin dome.
• Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack to finish cooling. Serve and Enjoy.

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