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Chocolate Chip Zucchini Muffins

A partially eaten chocolate chip zucchini muffin on a white plate, showcasing its moist texture.
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Moist, kid-friendly muffins that use summer zucchini. Freezer-friendly for lunchboxes and back-to-school.

Ingredients

Scale
  • 1 1/2 cups grated zucchini
  • 1/2 cup melted butter or oil
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour (or whole wheat flour)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 350°F. Line a muffin tin with liners.
  2. Squeeze excess moisture from grated zucchini.
  3. Mix butter/oil, sugars, eggs, and vanilla in a bowl.
  4. Add flour, baking soda, salt, and cinnamon. Stir until combined.
  5. Fold in zucchini and chocolate chips.
  6. Divide batter into muffin cups.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.

Notes

  • Use butter for richer flavor or oil for extra moisture.
  • Freeze muffins for quick breakfasts or snacks.

Nutrition

Find it online: https://recipestokeep.com/chocolate-chip-zucchini-muffins-recipe/