Chocolate Chip Zucchini Muffins
You'll love these zucchini muffins! These muffins are spiced with cinnamon and nutmeg, both fluffy and moist, and require about 30 minutes from start to finish. These are the perfect grab-and-go breakfast or enjoyed as a snack. Even the pickiest of kids will enjoy these. You don't taste the zucchini! Warm them up and slather them in butter for the ultimate muffin goodness.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 2 ½ tsp pure vanilla extract
- 2 tbsp milk dairy or non-dairy
- 1 ¾ cups shredded zucchini about 2 medium zucchinis; do not pat dry
- 1 cup semi-sweet chocolate chips
- 1 cup chopped nuts raisins, etc, optional
Instructions
- Preheat the oven to 425F. Spray a 12-count muffin pan with nonstick spray or line the pan with cupcake liners.
- Mix the flour, baking powder, soda, salt, cinnamon, and nutmeg in a large bowl. Set aside. Whisk the oil, granulated sugar, brown sugar, eggs, vanilla extract, and milk in a medium bowl. Whisk in the shredded zucchini. Pour the wet ingredients into the dry ingredients and whisk or stir until just combined. Fold in the chocolate chips and any add-ins you want to include if you have any. Do not overmix; batter is thick.
- Spoon the batter into the muffin pan, filling them all the way to the top.
- Bake for 5 minutes at 425F; keep the muffins in the oven and reduce heat to 350F. Continue baking for another 15-17 minutes or until a toothpick inserted in the center comes out clean. (For mini muffins, bake 11–13 minutes at 350F the whole time.)
- Allow the muffins to cool for 5 minutes in the muffin pan, and then transfer them to a wire rack to continue cooling, or enjoy warm.
Notes
This recipe is adapted from Sally's Baking Addiction.
Storage: These will stay fresh for 3 days, covered or in a Ziploc bag. Transfer to the refrigerator after 3 days and keep for 1 week.
- Freezing: You can freeze these for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Optional Add-Ins: Raisins, Dried Cranberries, Walnuts, Chopped Pecans, Shredded Carrots, Blueberries, Almond Extract
- Gluten-Free: Use your favorite gluten-free flour for this. I haven't experimented with gluten-free flour, so let me know if you use it and how much you used of it! I'd love to add it here.
- Dairy-Free: Use dairy-free milk in place of regular milk. I recommend cashew or almond milk for this.