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Moist Sneaky Chocolate Chip Zucchini Muffins

chocolate chip zucchini muffins - featured image
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These moist and flavorful chocolate chip zucchini muffins are a kid-friendly treat that sneaks in veggies without compromising taste. Perfect for snacks, lunchboxes, or quick breakfasts.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (can swap half for whole wheat)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) grated zucchini, squeezed to remove excess moisture
  • ½ cup (120ml) plain yogurt or sour cream
  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Grate the zucchini finely and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In a separate bowl, beat eggs with granulated sugar and brown sugar until pale and fluffy, about 2-3 minutes.
  5. Stir in vegetable oil and vanilla extract until smooth.
  6. Fold in grated zucchini and yogurt gently until just combined.
  7. Pour wet ingredients into dry ingredients and fold together carefully until no streaks of flour remain; avoid overmixing.
  8. Fold in chocolate chips evenly throughout the batter.
  9. Spoon batter into muffin cups, filling each about ¾ full (makes 12 muffins).
  10. Bake for 20-25 minutes, checking at 20 minutes with a toothpick; it should come out with a few moist crumbs.
  11. Let muffins rest in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Use a toothpick to check doneness. Muffins can be stored at room temperature for 2-3 days, refrigerated up to a week, or frozen for 3 months. Variations include gluten-free flour, vegan substitutions, and adding nuts or spices.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, kid-friendly snacks, sneaky veggies, easy muffins, healthy snacks, quick baking

Find it online: https://zestynora.com/moist-sneaky-chocolate-chip-zucchini-muffins-recipe-kids-will-love-easily/