Indulge in the perfect blend of sweetness and nutrition with these Chocolate Chip Zucchini Muffins. Moist, tender, and packed with rich chocolate flavor, these muffins offer a delightful way to sneak some veggies into your diet. Whether for breakfast, a snack, or dessert, they’re sure to please!
Ingredients:
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup brown sugar, packed
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup semi-sweet chocolate chips
Directions:
Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
Mix Wet Ingredients: In another bowl, beat the eggs. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
Combine Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Gently fold in the shredded zucchini and chocolate chips.
Fill and Bake: Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Fresh and Warm: Enjoy the muffins warm right out of the oven for the best texture and flavor. You can briefly reheat them in the microwave for a few seconds if needed.
Pair with Beverages: These muffins are delightful with a cup of coffee, tea, or milk. They make a great breakfast option or a satisfying snack.
Garnish: For an extra touch, you can sprinkle a few additional chocolate chips on top of the muffins before baking or dust with a light coating of powdered sugar.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. This helps retain their freshness and prevents them from drying out.
Refrigeration: If you want to keep them longer, you can store the muffins in the refrigerator for up to 1 week. Make sure they are well-sealed to prevent them from absorbing any odors.
Freezing: For extended storage, freeze the muffins. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, leave them at room temperature for a few hours or reheat them in the microwave.
Avoid Overcrowding: If freezing, avoid placing too many muffins in one container to ensure they freeze evenly and don’t stick together.
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FAQs:
Can I use a different type of flour in this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option. Keep in mind that whole wheat flour may result in denser muffins. For a gluten-free version, use a gluten-free all-purpose flour blend. If you’re using a different type of flour, you might need to adjust the liquid ingredients slightly.
Can I substitute the zucchini with another vegetable or fruit?
While zucchini is ideal for these muffins, you can use finely shredded carrots as a substitute. If you prefer a fruit option, try using finely grated apples. Just be sure to squeeze out any excess moisture from the grated ingredients to avoid altering the texture of the batter.
How can I make these muffins dairy-free?
To make dairy-free muffins, replace the semi-sweet chocolate chips with dairy-free or vegan chocolate chips. Use a non-dairy milk (like almond milk or coconut milk) if you’re adding any additional liquid to the recipe. The vegetable oil in the recipe already makes it suitable for a dairy-free diet.
How can I make these muffins less sweet?
If you prefer a less sweet muffin, reduce the amount of granulated sugar and brown sugar by 1/4 cup each. You can also use unsweetened cocoa powder instead of sweetened, and choose bittersweet or dark chocolate chips instead of semi-sweet ones. Adjusting the sweetness will not only make them less sugary but also highlight the rich chocolate and zucchini flavors.
Conclusion:
These Chocolate Chip Zucchini Muffins are a fantastic way to enjoy a sweet treat while adding some extra veggies to your diet. Their rich chocolate flavor and moist texture make them a hit with everyone. Perfect for any time of the day, these muffins will quickly become a favorite in your household.
📖 Recipe:
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Chocolate Chip Zucchini Muffins
- Total Time: 40 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Delight in these Chocolate Chip Zucchini Muffins—a moist and flavorful treat that cleverly incorporates veggies into a sweet indulgence. Perfect for breakfast, snacks, or dessert, these muffins offer a rich chocolate taste with the added benefit of hidden zucchini. Ideal for those looking to enjoy a nutritious twist on a classic muffin recipe.
Ingredients
1 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini (about 1 medium zucchini)
1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Mix Dry Ingredients: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and ground cinnamon.
- Mix Wet Ingredients: In another bowl, beat the eggs. Add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.
- Combine Ingredients: Add wet ingredients to dry ingredients and stir until just combined. Gently fold in shredded zucchini and chocolate chips.
- Fill and Bake: Divide the batter evenly among muffin cups, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Zucchini: For best results, finely grate the zucchini and squeeze out excess moisture before adding it to the batter.
Substitutes: For a dairy-free option, use dairy-free chocolate chips. Whole wheat flour can be substituted for all-purpose flour for a healthier choice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking, Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 220 kcal per muffin
