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For delicious chocolate chip zucchini muffins, you will need a few simple ingredients. Here’s the list: - 1 cup grated zucchini (about 1 medium zucchini) - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup unsweetened applesauce - 2 large eggs - 1/3 cup vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon cinnamon - 1 cup semi-sweet chocolate chips These ingredients blend well to create moist muffins. Zucchini adds a nice texture while keeping the muffins light. The mix of sugars provides sweetness, and the applesauce helps to keep the muffins moist. Enjoy the rich flavors of chocolate chips that melt into each bite. {{ingredient_image_1}} - Preheat oven to 350°F (175°C). - Prepare muffin tin with liners or cooking spray. In a large bowl, combine: - 1 cup grated zucchini - 1/2 cup unsweetened applesauce - 2 large eggs - 1/3 cup vegetable oil - 1 teaspoon vanilla extract Whisk these ingredients together until they blend well. The zucchini adds moisture and flavor. In another bowl, mix together: - 1 cup all-purpose flour - 1/2 cup whole wheat flour - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1 teaspoon baking soda - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 teaspoon cinnamon Stir until everything is well combined. This mix gives the muffins their structure and sweetness. Gently fold the dry ingredients into the wet mixture. Do not overmix; a few lumps are okay. This step keeps the muffins light and fluffy. Then, fold in: - 1 cup semi-sweet chocolate chips This adds a rich, chocolatey touch that makes these muffins irresistible. Scoop the batter into the prepared muffin tin. Fill each cup about two-thirds full. Bake in your preheated oven for 18-20 minutes. Check for doneness with a toothpick; it should come out clean. Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack. Cooling helps them set and makes them easier to handle. Enjoy these muffins warm, or store them for later! To get the best muffins, avoid overmixing your batter. When you mix too much, the muffins can turn out dense. It’s fine if some lumps remain. Just stir until the flour disappears. Checking for doneness is easy. Stick a toothpick in the center. If it comes out clean, your muffins are ready. To keep your muffins fresh, store them in an airtight container. This keeps moisture in but prevents them from getting soggy. You can also wrap them in plastic wrap for extra protection. If you want a warm muffin later, pop it in the microwave for 10-15 seconds. This brings back the soft texture. Serve your muffins warm with a light dusting of powdered sugar. This adds a lovely touch. You can also pair them with cream cheese spread. This creaminess balances the sweetness of the chocolate. Your guests will love it! Pro Tips Use Fresh Zucchini: For the best flavor and moisture, choose fresh, firm zucchini. Grating it just before using will ensure maximum freshness. Don’t Overmix: Mix the batter until just combined to keep the muffins tender. A few lumps are perfectly fine! Experiment with Add-Ins: Feel free to customize your muffins by adding nuts, dried fruit, or even a sprinkle of sea salt on top before baking for extra flavor. Storing Muffins: Store your muffins in an airtight container at room temperature for up to 3 days or freeze them for longer shelf life. Just reheat before serving! {{image_2}} - Use whole wheat flour instead of all-purpose flour. This swap adds fiber and nutrients. - Substitute oil with applesauce. It cuts fat while keeping muffins moist and sweet. - Add nuts like walnuts or pecans for crunch. Dried fruits like raisins or cranberries work well too. - Experiment with spices. Nutmeg or ginger can elevate the flavor profile. - For gluten-free muffins, use a gluten-free flour blend. This keeps the texture light and fluffy. - Replace eggs with flaxseed meal or chia seeds for vegan muffins. Use non-dairy milk instead of regular milk. Zucchini is a great food choice. It is low in calories and high in fiber. This helps keep you full without extra calories. One medium zucchini has about 33 calories. It also packs a punch with vitamins and minerals. You will find vitamin C, vitamin A, and potassium. These nutrients are important for your body’s health and energy. Using applesauce in recipes is smart. It helps cut back on sugar and fat. By using applesauce, you can reduce sugar by half. This keeps the muffins sweet without being too sugary. Applesauce adds moisture, making muffins soft and flavorful. It also gives a slight fruity taste that pairs well with chocolate. Adding zucchini to your baked goods is a game-changer. Zucchini enhances the texture of muffins. It makes them moist and fluffy. Plus, it boosts the nutritional value without changing the taste. You can enjoy delicious treats while sneaking in extra veggies. This is a great way to get kids to eat more healthy foods! Yes, you can use frozen zucchini. First, thaw it completely. After thawing, drain the excess water. This step is important. Too much moisture can make the muffins soggy. Once drained, you can add the zucchini just like fresh. You can check for doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are done. You might also notice a nice golden color on top. They should bounce back slightly when you touch them. Absolutely! You can try nuts for a crunch. Chopped walnuts or pecans work well. Dried fruits like raisins or cranberries add sweetness. You could also use white chocolate chips for a fun twist. These muffins stay fresh for about four days at room temperature. If you want them to last longer, freeze them. Just wrap each muffin in plastic wrap. They can stay in the freezer for up to three months. When you want one, let it thaw at room temperature. In this post, we explored how to make delicious chocolate chip zucchini muffins. You learned about the ingredients, steps, tips, and variations. Zucchini adds moisture and nutrients while keeping the muffins light and tasty. Try these muffins for a healthy treat that everyone will love. Enjoy baking and sharing these yummy, nutritious goodies!

Chocolate Chip Zucchini Muffins

Deliciously moist muffins made with zucchini and chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Snack
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup grated zucchini
  • 1 cup all-purpose flour
  • 0.5 cup whole wheat flour
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 0.5 cup unsweetened applesauce
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
  • In a large mixing bowl, combine the grated zucchini, applesauce, eggs, vegetable oil, and vanilla extract. Whisk until well combined.
  • In another bowl, mix together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir until blended.
  • Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if a few lumps remain.
  • Fold in the chocolate chips until evenly distributed throughout the batter.
  • Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm with a sprinkle of powdered sugar or cream cheese spread.
Keyword chocolate chip, muffins, zucchini