Zucchini Chocolate Chips Muffins

About this recipe

• Easy: they are super easy to make, as most muffins should be. And studded with semisweet chocolate chips, who can argue with that?
• Moist: oil makes them very moist, and you can use different ones - sunflower, coconut oil, and even light olive oil.
• Make ahead: are you in the habit of freezing muffins? Let me tell you that a batch of these fluffy zucchini ones in the freezer can save your mornings. And they're also excellent for a last-minute brunch on the weekends.

Ingredient list

• Zucchini: use fresh ones that are firm without bruised skins. If they're bruised, peel off those parts.
• Chocolate chips: use your favorite semisweet chip. I love Ghirardelli premium baking chocolate chips,  Callebaut 54% chocolate wafers, and Nestle toll house semisweet chips. 
• Sugars: both white and brown sugar are used.
• Cinnamon: any ground cinnamon you normally use works fine. I like Frontier Vietnamese cinnamon and Simply Organic Ceylon cinnamon. 
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works. 
• Vegetable oil: a neutral one like sunflower oil is our first choice. Coconut oil, canola oil, and light olive oil also work well.
• All-purpose flour.
• Baking powder and baking soda: are used as leaveners to help the muffins rise, so make sure they aren't expired. 
• Salt: I like using kosher salt or fine sea salt when baking. But regular table salt works just fine.
• Eggs: large, fresh.

How to make zucchini muffins

It's easy, and you only need a large bowl and a whisk or spatula to make the muffin batter.

Whisk together eggs and sugars and add oil in a thin stream.

Add sifted dry ingredients (flour, salt, baking powder, and baking soda) and mix a little, it doesn't need to be fully incorporated.

Add the grated or shredded zucchini and chocolate chips. Mix to integrate. Don't overmix.

Scoop portions of the zucchini mixture into the paper liners dividing as evenly as possible.

Vintage Kitchen tip: You mustn't over-mix or beat the batter after adding the flour, so you get soft and fluffy muffins (as opposed to dense muffins).

Baking muffins

Preparing the muffin pan: you can butter or spray (use baking spray) the pan or line them with paper cups (also called paper muffin liners or cupcake liners that are available online). With the second option, there is less mess removing the muffins from the pan and less washing up. But you don't get a crust on the sides and bottom.

When are they done? Zucchini adds moisture to these, so insert a tester and consider that. But you should not have any wet dough clinging to it. If you divide the batter equally, the muffins will bake more evenly.

Kitchen notes

• Organization: read the recipe first and ensure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Storing: they keep well for two days at room temperature in an airtight container, plastic wrap, or a cake dome. After that, refrigerate (no more than a few days) or freeze them. You can use a freezer container or wrap it in plastic and then in foil. Bring to room temperature before eating, and I highly recommend warming them slightly in a medium oven for a few minutes.