Easy Chocolate Chip Zucchini Muffins Recipe
If your garden is overflowing with zucchini, these Chocolate Chip Zucchini Muffins are a delicious way to put that fresh harvest to good use. They're moist, lightly spiced, and packed with wholesome ingredients like rolled oats, shredded zucchini, and ground almonds.
Servings: 12 muffins
Calories: 339kcal
As an Amazon Associate I earn from qualifying purchases.
Equipment
Ingredients
Wet Ingredients
- 1 Cup Zucchini shredded and liquid drained
- 2 Large Eggs
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- 1 Teaspoon Vanilla Extract
- ½ Cup Butter melted
Dry Ingredients
- 1 Cup Rolled Oats
- 1 ½ Cups All-Purpose Flour
- 1 Teaspoon Baking powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Ground Cinnamon
- ½ Teaspoon Ground Nutmeg
- ½ Teaspoon Salt
Mix-Ins
- 1 Cup Chocolate Chips
- ½ Cup Ground Nuts your favorite, I used almonds today
Instructions
How to Make Chocolate Chip Zucchini Breakfast Muffins
- Preheat your oven to 350°F. Grease a standard 12-cup muffin tin or line it with paper liners.
- Mix the Wet Ingredients. In a large mixing bowl, combine the shredded zucchini, eggs, brown sugar, granulated sugar, vanilla extract, and melted butter. Stir until smooth.1 Cup Zucchini, 2 Large Eggs, ½ Cup Brown Sugar, ½ Cup White Sugar, 1 Teaspoon Vanilla Extract, ½ Cup Butter
- Combine the Dry Ingredients. In a separate bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.1 Cup Rolled Oats, 1 ½ Cups All-Purpose Flour, 1 Teaspoon Baking powder, ½ Teaspoon Baking Soda, ½ Teaspoon Ground Cinnamon, ½ Teaspoon Ground Nutmeg, ½ Teaspoon Salt
- Make the Batter. Add the dry ingredients to the wet ingredients and stir just until combined. Fold in the chocolate chips and ground almonds.1 Cup Chocolate Chips, ½ Cup Ground Nuts
- Fill the Muffin Pan. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. If desired, sprinkle a few extra chocolate chips and ground almonds over the tops.
- Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before carefully removing them to a wire rack. They are quite tender while still hot and may fall apart if removed too soon.
Notes
Kitchen Tips
- Measure the zucchini after squeezing out the liquid.
- Use old-fashioned rolled oats for the best texture.
- Avoid overbaking to keep the muffins soft and moist.
- Let the muffins cool slightly before removing them from the pan.
- The key to moist muffins—not soggy ones—is removing as much moisture as possible from the shredded zucchini. After shredding, place it in a clean kitchen towel or several paper towels and squeeze out the excess liquid.
- Don't overmix the batter once the flour is added. Stir just until everything is combined to keep the muffins light and tender.
- If you'd like a little bakery-style finish, sprinkle a few extra chocolate chips and ground almonds over the tops before baking.
Nutrition
Calories: 339kcal | Carbohydrates: 43g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 162mg | Potassium: 172mg | Fiber: 3g | Sugar: 23g | Vitamin A: 266IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg