Zucchini Muffins Recipe
Soft, moist zucchini muffins studded with melted chocolate chips and a hint of cinnamon. This easy zucchini muffins recipe comes together in one bowl and bakes up with a perfect golden dome every time a great way to use up extra zucchini from the garden.
Equipment
- 12-cup muffin pan
- Paper cupcake liners
- Box grater
- Medium mixing bowl
- Large mixing bowl
- Whisk
- Rubber spatula
- Trigger-release ice cream scoop (or a large cookie scoop)
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 1 ½ cups all-purpose flour 190 g (or gluten-free 1:1 flour blend)
- ½ tsp baking powder 2 g
- ½ tsp baking soda 3 g
- ½ tsp fine sea salt 3 g
- 1 tsp ground cinnamon 2 g
- ½ cup extra light olive oil 120 ml (or canola oil or vegetable oil)
- 1 large egg room temperature (about 50 g)
- ¾ cup granulated sugar 150 g
- 2 Tbsp milk 30 ml, whole milk or 2%
- 1 ½ tsp pure vanilla extract 7 ml
- 1 ½ cups grated zucchini 180 g, from 1 medium zucchini or about ½ lb (225 g)
- ½ cup semi-sweet chocolate chips 90 g, divided
Instructions
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin pan, or line it with paper cupcake liners.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, thoroughly whisk together the egg, oil, sugar, milk, and vanilla until smooth.
- Add the flour mixture to the wet ingredients and whisk until just blended and smooth.
- Grate the zucchini on the large holes of a box grater. Fold it into the batter until well incorporated, then fold in ⅓ cup of the chocolate chips, if using.
- Using a trigger-release ice cream scoop, divide the batter evenly among the 12 lined muffin cups. Sprinkle the tops with the remaining chocolate chips.
- Bake at 350°F (175°C) for 22–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool to room temperature.
Notes
- No need to squeeze the liquid out of the grated zucchini the extra moisture keeps the muffins soft.
- Don't peel the zucchini; the skin softens completely during baking.
- Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week.
- Freeze baked and cooled muffins individually wrapped for up to 3 months.
- Swap chocolate chips for walnuts, pecans, or raisins if you'd like a variation.