Chocolate Chip Zucchini Muffins
Bake soft chocolate chip zucchini muffins with shredded zucchini, cinnamon, vanilla, and a tender oil-based batter. Ready in about 35 minutes.
Servings: 11
muffins
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup vegetable or canola oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded and squeezed dry
- 1/2 cup chocolate chips plus extra for topping if desired
Instructions
Instructions
- Heat the oven to 350°F and line a muffin pan with paper liners.
- Shred the zucchini and squeeze it firmly in paper towels to remove as much liquid as possible.
- Whisk the flour, sugar, cinnamon, baking powder, and salt in a bowl.
- In a second bowl, whisk the egg, oil, milk, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined.
- Fold in the zucchini and chocolate chips without overmixing.
- Divide the batter among the liners, add a few extra chocolate chips if desired, and bake for 22 to 25 minutes, until a toothpick comes out clean.
- Cool briefly in the pan, then transfer the muffins to a wire rack to cool completely.
Notes
Squeezing the zucchini prevents excess moisture from making the centers gummy.
Stop stirring as soon as the flour is absorbed for a soft crumb.