Why You’ll Love This Recipe

• Flavor: Imagine the taste of chocolate chips combined with a hint of cinnamon and a sweet, velvety texture that feels just like a classic muffin but with a healthy twist!
• Texture: These muffins are delightful with a slightly denser body that pairs excellently with a light spread of butter or a dollop of jam for that added fluffiness.
• Tender: The crumb is tender and moist, making each bite feel indulgent.
• Appearance: They boast a gorgeous peak and a bakery-quality muffin top that makes them irresistible.
• Ease: Forget the electric mixer – this recipe is designed for hand mixing to give you the best results!

Zucchini Muffin Ingredients

• Flour: All-purpose flour works wonderfully, but you can substitute it with gluten-free flour if needed.
• Zucchini: Grate the zucchini yourself or use a food processor – whichever you find easier!
• Oil: Opt for vegetable oil, or go ahead and use melted butter for a richer flavor.
• Sugar: Either granulated sugar or brown sugar will do just fine.
• Spices: A sprinkle of cinnamon and nutmeg adds a nice touch, but they’re completely optional!
• Baking Powder & Baking Soda: Both leavening agents are essential to get that perfect rise.
• Orange Zest: Freshly grated zest can brighten up the flavors; lemon zest can be a lovely substitute.

Tips for Making Zucchini Muffins with Chocolate Chips

1. For a fun twist, bake the batter in a 12 x 8 brownie pan to create delicious bars instead of muffins.
2. Always remember to blot the grated zucchini dry with paper towels to prevent excess moisture.
3. Whisk together the dry ingredients first to ensure there are no clumps – nobody wants a surprise bitter bite!
4. In a separate bowl, mix the wet ingredients thoroughly for best results.
5. Combine the wet and dry ingredients gently by hand to moisten – avoid overmixing.

Instructions

1. Preheat your oven to 400°F (200°C), and spray a 12-cup muffin pan with oil or line it with paper liners.
2. Grate the zucchini, then using paper towels, blot the excess moisture off and set it aside.
3. In a mixing bowl, whisk together all the dry ingredients until well combined.
4. In a separate bowl, start with the oil and sugar, whisking them together before adding in the eggs and all the wet ingredients except for the zucchini and chocolate chips.
5. Gently mix the wet and dry mixtures until just combined, and then fold in the chocolate chips and grated zucchini.
6. Using a large ice cream scoop or spoon, fill the muffin tin with the batter.
7. Bake for 25-35 minutes or until the edges are golden brown. Use the toothpick method to check for doneness – it should come out clean!

Zucchini Muffin Additional Ideas

• Mix in chopped or diced fruits like strawberries, blueberries, peaches, or bananas; just adjust the zucchini amount accordingly.
• Consider adding dried fruits for a chewy texture.
• Nuts like pecans or walnuts work beautifully – but feel free to skip them if you have allergies and substitute with seeds.
• Shredded coconut can add a tropical flair to the muffins.
• Experiment with other flavored chips, or sprinkle some cinnamon sugar on top before baking for extra sweetness.
• A drizzle of icing after the muffins cool can create a delectable finishing touch.
• For a crunchy top, make a simple streusel topping to sprinkle before baking.

Nutrition Facts

Each muffin contains approximately:

• Sodium: 372 mg
• Cholesterol: 47 mg