Chocolate Chip Zucchini Muffins (easy recipe)
Studded with semisweet chocolate chips, this zucchini muffin recipe is super easy to make, moist, and flavorful. No mixer needed; just stir, scoop and bake. They freeze and reheat beautifully, so they're a fantastic breakfast or snack for sudden cravings.
Servings 12 regular muffins
Ingredients
- 2 eggs at room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup oil sunflower, coconut or olive oil
- 2 cups all-purpose flour cake flour also works
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- 2 cups grated zucchini
- ½ cup semisweet chocolate chips
Instructions
- 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 (with a large-holed grater) or shred the zucchini 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 2 eggs, ½ cup white sugar and ½ cup brown sugar in a large bowl until integrated and frothy. Add 1 cup oil in a thin stream as you continue whisking. Incorporate it well, but there's no need to beat much. I use a hand whisk, but you can use an electric mixer at the lowest speed for this part.
- Add the sifted dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, ¼ teaspoon ground cinnamon and ½ teaspoon vanilla extract; mix a little with a spatula. It doesn't need to be fully incorporated before you add the rest of the ingredients. You can have the dry 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 2 cups grated zucchini and ½ cup semisweet 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.
Notes
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 possible, but it might take you more or less time. You can use a thermometer that is placed inside the oven to check that your oven is the right temperature. I recommend 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 them a great buttery flavor, but will make them a tad heavier.
