Zucchini Muffins Recipe

“Learn how to make the best zucchini muffins with this easy, moist, and delicious recipe. Packed with grated zucchini, cinnamon, and chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. Try this simple zucchini muffin recipe today!”

Ingredients

• 1 1/2 cups all-purpose flour (or gluten-free flour)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup extra light olive oil (or canola oil or vegetable oil)
• 1 large egg (room temperature)
• 3/4 cup granulated sugar
• 2 tablespoons milk (whole or 2%)
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups grated zucchini (from 1 medium zucchini or about 1/2 lb)
• 1/2 cup semi-sweet chocolate chips (divided)

Instructions

1. Prepare the Oven and Muffin Pan: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line it with cupcake liners.
2. Mix the Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined.
3. Combine the Wet Ingredients: In a separate large bowl, whisk together the egg, oil, sugar, milk, and vanilla extract until smooth and well blended.
4. Incorporate the Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until the batter is smooth and lump-free.
5. Add the Zucchini and Chocolate Chips: Grate the zucchini using the large holes of a box grater. Fold the grated zucchini into the batter until well incorporated. Then, fold in 1/3 cup of the chocolate chips.
6. Fill the Muffin Pan: Using a trigger-release ice cream scoop or a spoon, evenly divide the batter among the 12 muffin cups. Sprinkle the remaining chocolate chips on top of the batter.
7. Bake: Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.

---

Tips

• Grating Zucchini: Use the large holes of a box grater for the best texture. There’s no need to peel the zucchini before grating.
• Moisture: No need to squeeze out the zucchini’s moisture; it helps keep the muffins moist.
• Measuring Flour: Spoon and level your flour for accurate measurement to avoid dense muffins.
• Mixing: Avoid overmixing the batter, as this can lead to tough muffins.

Variations and Substitutions

• Chocolate Chips: Swap semi-sweet chocolate chips for dark chocolate, white chocolate, or a mix for variety.
• Nuts: Add 1/2 cup of chopped walnuts or pecans for added crunch.
• Dairy-Free: Use a plant-based milk alternative, such as almond or oat milk.
• Spices: Add a pinch of nutmeg or ginger for a warm spice twist.

FAQs

Can I freeze these muffins? Yes! Let the muffins cool completely, then store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave.

How do I know when the muffins are done? Insert a toothpick into the center of a muffin. If it comes out clean or with a few crumbs (but no wet batter), the muffins are ready.

Can I make mini muffins? Absolutely! Reduce the baking time to 12-15 minutes and keep an eye on them as they bake.

Serving Suggestions

• Enjoy these muffins warm with a pat of butter.
• Pair them with your morning coffee or tea for a delightful breakfast.
• Serve them as a snack or dessert with a dollop of whipped cream.

Why You’ll Love This Recipe

• Moist and Flavorful: The zucchini adds natural moisture, while the cinnamon and chocolate create a warm, rich flavor.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for bakers of any skill level.
• Customizable: Endless variations make it easy to adapt to your taste preferences.
• Perfect for Any Time: These muffins are great for breakfast, snacks, or dessert!