- 2 cups grated zucchini
- 1 cup oil (sunflower, coconut or olive oil)
- 2 eggs, at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour (cake flour also works)
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup semisweet chocolate chips
- Preheat the oven to 350°F/180°C.
- Have a 12-muffin tin lined with paper cups (paper liners) or buttered. Using liners is very convenient because you hardly have to wash the muffin tin, and the muffins are easier to transport if necessary.
- Grate or shred the zucchini with a large-holed grater at the last moment when you have the rest of the ingredients ready so they don't release extra liquid. If watery, blot them with a paper towel to remove excess moisture before adding them.
- Whisk together eggs and sugars in a large bowl. You can use a hand-held electric mixer if you want to.
- Add the oil in a thin stream as you continue whisking. Incorporate it well, but there's no need to beat much.
- Add the sifted dry ingredients (flour, salt, baking powder, and baking soda) and mix a little. It doesn't need to be fully incorporated before you add the rest of the ingredients. At this point, you should change to a spatula if using an electric mixer. You can have the ingredients measured and sift them directly over the oil batter (like I do) or sift them in a medium bowl first and then add to the muffin batter.
- Add the grated zucchini and chocolate chips. You will see that the moisture in the zucchini loosens the batter up.
- Mix with a spatula just until it's all incorporated. You mustn't over-mix or beat the dough after adding the flour to keep the muffins as soft and fluffy as possible.
- Scoop portions into the paper liners dividing as evenly as possible.
- Bake for about 20 minutes, until golden brown, domed, and a cake tester or toothpick inserted in the center comes out clean.
- Let cool on a wire rack (cooling rack).
- Store at room temperature for two days and then refrigerate or freeze, always well wrapped.
always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. 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 are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Storing: they keep well for 2 days at room temperature in an airtight container, in plastic wrap or a cake dome. After that, refrigerate or freeze them. You can use a freezer container or wrap 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.
Butter: you could use half oil and half melted butter. It will give it a buttery flavor that is great, but will make them heavier.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
- Serving Size: 1/12
- Calories: 362
- Sugar: 21.8 g
- Sodium: 143.4 mg
- Fat: 21.8 g
- Carbohydrates: 39.4 g
- Fiber: 1.3 g
- Protein: 4 g
- Cholesterol: 31 mg
Keywords: chocolate chip zucchini muffins