Zucchini Chocolate Chip Muffins

Delicious Zucchini Chocolate Chip Muffins make a tasty breakfast or snack during the day. 

Every summer it seems everyone is looking for zucchini recipes to use up the abundance of the crop. And David was no different.  He was quite successful with the few plants he had and found himself with a huge zucchini that seemed to have grown overnight. He used some in a stir-fry and still had most of the squash left. He asked me to make something so I decided to try out this recipe I found on Simply Sarah's YouTube channel this past summer.  The original recipe called for only 1 cup shredded zucchini but we found the finished muffin to be on the dry side so after several attempts at the muffins I increased the zucchini to 2 cups and found the texture and moistness just right. 

I made them again today and got the seal of approval from a 4-year old, her mother and Poppy Don so I thought it was about time I posted this delicious recipe. Nova (the 4-year-old) told me she didn't like zucchini but she willingly ate three muffins during the afternoon. She got a good serving of zucchini today! Ha, ha.  

I have only ever used fresh zucchini with this recipe so I can't say for sure if frozen zucchini would work but I'll venture to say it would work if thawed and drained a little.

Printable recipe at end of post.

Zucchini Chocolate Chip Muffins 

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 2 teaspoons cinnamon
• ½ cup oil or melted butter
• 1 cup packed light brown sugar (use dark brown if you don't have the light brown)
• 2 eggs
• 2 teaspoons vanilla
• 2 well-packed cups shredded zucchini
• ½ -1 cup chocolate chips
• ½  cup finely chopped pecans or walnuts (optional)

How to make it:

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with cooking spray or line with cupcake liners.

Combine the flour, baking soda, baking powder, salt and cinnamon in a large mixing bowl, and set aside.

In a smaller bowl whisk together the oil, brown sugar, eggs and vanilla. Whisk to combine. Add the shredded zucchini to the sugar and egg and mix well.

Make a well in the flour, pour in the zucchini mixture and fold together until almost mixed. Add the chocolate chips and nuts if using and continue to mix until blended together.  Don't beat the batter, just mix lightly. 

Divide the batter into the 12-14 muffin cups.  Bake for 18 to 22 minutes or until golden brown and baked in the middle.  Remove from the oven when baked and let cool 5 minutes before turning out onto a wire cooling rack.  

Serve muffins warm or room temperature. Cool completely before storing in an airtight container. 

Makes 12-14 muffins.

Get the ingredients ready: shred and measure the zucchini, chop and measure the nuts, measure the chocolate chips. Mix the flour, salt, baking powder, baking soda and cinnamon together.  Beat the eggs, sugar, oil/melted butter and vanilla together and add in the zucchini.

Make a well in the flour, pour in the zucchini mixture and fold together until almost mixed.

Add the chocolate chips and nuts if using and continue to mix until blended together.  Don't beat the batter, just mix lightly. 

Divide the batter into the 12-14 muffin cups. 

 Bake for 18 to 22 minutes or until golden brown and baked in the middle. 

Remove from the oven when baked and let cool 5 minutes before turning out onto a wire cooling rack.  

Serve Zucchini Chocolate Chip Muffins warm or room temperature for a delicious breakfast or snack.

To print click on arrow upper right side.⇩