Chocolate Chip Zucchini Muffins

Making Chocolate Chip Zucchini Muffins

Springtime at our house always brings an abundance of zucchini, thanks to my husband’s thriving vegetable garden. While zucchini might not be the first ingredient that comes to mind for a sweet treat, it’s become one of my secret weapons in the kitchen. One particularly sunny afternoon, my kids and I found ourselves with more zucchini than we knew what to do with. In a moment of inspiration (or perhaps desperation), we decided to bake these delightful Chocolate Chip Zucchini Muffins. Not only did this recipe become an instant favorite, but it also turned into a fun family tradition.

The beauty of these muffins lies in their simplicity and the moist texture that the zucchini provides. Even if you’re not a fan of vegetables, fear not! The zucchini blends seamlessly into the batter, adding moisture and a tender crumb without a trace of its flavor. Combined with mini chocolate chips and crunchy walnuts, each bite offers a perfect balance of sweet and nutty goodness.

I love tweaking this recipe based on what we have on hand. Sometimes, I swap out the walnuts for pecans or even omit the nuts altogether if I’m making a batch for a school bake sale. For those who are dairy-free, substituting almond milk with a splash of lemon juice for the buttermilk works beautifully.

The process is straightforward enough to get the kids involved, and nothing beats the smell of fresh muffins wafting through the house. We often enjoy these muffins as a quick breakfast, a mid-day snack, or a sweet ending to dinner. They’re also fantastic for sharing, whether it’s with neighbors, at a potluck, or as a treat for a friend who needs a little pick-me-up.

So, if you find yourself with an abundance of zucchini, or simply want to try a new twist on classic muffins, give this recipe a go. It’s a delicious way to sneak in some veggies and enjoy a sweet treat at the same time!

How to make Chocolate Chip Zucchini Muffins

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
  • 1/2 cup canola or vegetable oil
  • 1/4 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1 large egg
  • 1 1/2 to 2 cups shredded fresh zucchini
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped walnuts

Directions:

Preheat your oven to 350°F. Prepare a 12-cup muffin tin with paper liners or by greasing it. Set aside.

In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.

In another container, whisk together the oil, buttermilk, vanilla extract, and egg. Pour this wet mixture into the dry ingredients and stir until the mixture starts to combine, leaving some flour visible.

Fold in the shredded zucchini, allowing its moisture to help blend the remaining dry ingredients. Be careful not to over mix.

Gently stir in the mini chocolate chips and chopped walnuts.

Evenly distribute the batter among the 12 muffin cups.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

FAQs:

Can I substitute the buttermilk in the Chocolate Chip Zucchini Muffins recipe?

Yes, you can substitute buttermilk with an equal amount of plain yogurt or sour cream. Alternatively, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a measuring cup and filling it with milk to reach 1/4 cup. Let it sit for a few minutes before using it in the recipe.

How do I properly measure shredded zucchini for these muffins?

To measure shredded zucchini correctly, first, wash and dry the zucchini. Then, use a box grater to shred it. Do not squeeze out the moisture unless the recipe specifies it, as the zucchini’s moisture is necessary for the batter’s consistency. Lightly pack the shredded zucchini into a measuring cup to get an accurate measurement.

Can I make these muffins gluten-free?

Absolutely, you can make these muffins gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. Ensure the blend contains xanthan gum for the best texture. Additionally, check that all other ingredients, like baking soda and chocolate chips, are certified gluten-free.

How should I store the Chocolate Chip Zucchini Muffins?

Store the muffins in an airtight container at room temperature for up to three days. If you want to keep them fresh for longer, refrigerate them for up to a week. You can also freeze the muffins for up to three months; just make sure to wrap them individually and place them in a freezer-safe bag.

Can I add other mix-ins to this muffin recipe?

Indeed, you can customize this muffin recipe with other mix-ins. Consider adding dried fruit like raisins or cranberries, or other nuts such as pecans or almonds. For a different flavor twist, you could also add a teaspoon of orange zest or some shredded coconut.

Making Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Looking for a new muffin recipe? Try our Chocolate Chip Zucchini Muffins for a delightful treat that sneaks in some veggies without anyone noticing.
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Course Cake
Cuisine American
Servings 12 muffins
...

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 large egg
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/4 cup buttermilk
  • 1 tsp pure vanilla extract
  • 1/2 cup canola or vegetable oil
  • 3/4 cups granulated sugar
  • 1 tsp ground cinnamon
  • 1 1/2 to 2 cups shredded fresh zucchini
  • 1/4 cup mini chocolate chips
  • 1/4 cup chopped walnuts

Instructions
 

  • Preheat your oven to 350 degrees F. Get a 12-cup muffin tin ready by either lining it with paper liners or greasing it. Set aside.
  • In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix well.
  • In another container, whisk together the oil, buttermilk, and vanilla extract. Pour this into the dry ingredients and stir just until the mixture starts to come together. It's okay if some flour is still visible.
  • Fold in the shredded zucchini. The moisture from the zucchini will help incorporate the remaining dry ingredients. Be careful not to over mix.
  • Gently stir in the mini chocolate chips and chopped walnuts.
  • Divide the batter evenly among the 12 muffin cups.
  • Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the tin for a couple of minutes before transferring them to a wire rack to cool completely.
Keyword zucchini
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