Made with fresh zucchini and loaded with chocolate chips, Zucchini Chocolate Chip Muffins make a great snack any time of day.
I have been making these muffins for years. I first made them when I was a teenager. At that time I made them with walnuts, not chocolate chips.
I switched to chocolate chips because that is how my kids like these muffins. To be honest, these muffins are the only way I can get the kids to eat zucchini.
Other changes have also been made to the original recipe. I am not even sure where the original recipe came from, it may have been from my Family Studies (Home-Ec) course in grade 7 or 8. Does anyone even remember taking these classes? I may be dating myself here.
I switched the buttermilk to 2% milk to produce a lighter muffin with fewer calories. Buttermilk makes a denser muffin. If you prefer dense, then buttermilk is an alternative you can use in place of milk.
The zucchini in the recipe has been doubled and the sugar reduced. The addition of nutmeg and ginger gives a little more flavour to the muffins.
Breakfast, Snack, Any Time of Day
My kids enjoy these muffins any time of day. I usually make them first thing in the morning and they eat them throughout the day.
They make a great after-school snack, too. They are just the right snack to hold the kids over until supper time. Paired with an apple or banana, the kids are usually satisfied until supper is ready.
This recipe can also be baked into mini muffins. I get about 36 mini muffins from one batch. Mini Zucchini Chocolate Chip Muffins are perfect for a team snack, classroom or work potluck. I also divide the batter lately into 12 regular-sized muffins and 12 mini muffins. The mini muffins are the perfect size for our 1½-year-old grandson who loves these muffins.
Ingredients
Zucchini is the main ingredient and flavour in these muffins. I use two average-sized zucchinis, approximately 6 inches long. When shredded, one zucchini should yield ¾ to 1 cup of zucchini.
Chocolate Chips are the second flavour of these muffins. I use semi-sweet or dark chocolate. When making this recipe into mini muffins I use mini chocolate chips.
All-purpose flour is my choice to use. I have tried different types of flour over the years, but all-purpose flour has given the best results.
Cinnamon, Ginger and Nutmeg add a touch of flavour but not enough to overpower the zucchini and chocolate.
Sugar, milk, eggs, vegetable oil, vanilla, baking soda and salt round out the remaining ingredients in this recipe.
Making Zucchini Chocolate Chip Muffins
This recipe is very easy to make. My daughters make these all the time and have been doing so since they were in their early teens.
One tip I have to give is to make sure you don’t over-mix the batter. The ingredients should be stirred together until all flour is just mixed in. I don’t use electric beaters or my stand mixer to make these muffins, stirring by hand avoids over-mixing.
Storing Muffins
Muffins can be stored in an airtight container at room temperature. They will stay fresh for three days.
You can also freeze muffins in a freezer bag for up to three months.
Zucchini Chocolate Chip Muffins
Ingredients
- 2 zucchini, shredded
- 1 cup sugar
- 2 eggs
- 2¾ cups all purpose flour, divided
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp salt
- 1½ tsp vanilla extract
- ½ cup milk
- ½ cup semi sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a muffin pans with paper liners or grease the pans
- Place shredded zucchini in a large bowl and add ¼ cup of the flour. Toss to coat and set aside
- In a small bowl, lightly beat eggs with sugar. Pour into zucchini and stir together
- In a medium sized bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg and salt.
- Add milk and vanilla and stir well.
- Add dry ingredients to zucchini mixture.
- Stir until just combined.
- Fold in chocolate chips.
- Fill prepared muffin pans
- Bake in preheated oven for 30-35 minutes or until cooked through. A toothpick inserted in centre should come out clean.
- Allow to cool in pan for 3-4 minutes before transferring to a wire rack to finish cooling
- Once cooled, store in an air tight container for up to 3 days or freeze for up to 3 months.
Sounds yummy! Will be giving this recipe a try.