When my kids were younger, getting them to eat their veggies was always a bit of a challenge. Like most parents, I had to get creative, and one of my favorite tricks was sneaking zucchini into baked goods. These Zucchini Chocolate Chip Muffins quickly became a family favorite, not just because they taste amazing, but because they cleverly combine the goodness of zucchini with the irresistible allure of chocolate chips.
I first discovered this recipe during a summer visit to my sister’s farm. Surrounded by an abundance of zucchini from her overflowing garden, we spent a delightful afternoon baking and chatting. The moment these muffins emerged from the oven, golden and fragrant, we couldn’t resist diving in. The kids were none the wiser about the hidden vegetable, and the adults appreciated the moist texture and the perfect balance of sweetness. From that day on, these muffins became a staple in our household.
Over time, I’ve experimented with different variations of this recipe. Sometimes I add a handful of chopped nuts for a bit of crunch or swap out the chocolate chips for dried cranberries when I’m in the mood for something a little less sweet. Using pure maple syrup instead of honey is another twist I enjoy—it adds a subtle depth of flavor that pairs beautifully with the cinnamon and zucchini. For those who like a little extra spice, a pinch of nutmeg or ginger can be a delightful addition. These tweaks keep the recipe fresh and exciting, even after all these years.
These Zucchini Chocolate Chip Muffins are perfect for breakfast, a quick snack, or even dessert. They’re easy to make and versatile enough to adapt to your taste, ensuring they’ll be a hit with everyone in the family. Plus, they’re a fantastic way to use up any surplus zucchini you might have lying around.
Zucchini Chocolate Chip Muffins
Ingredients
- 1 ½ cups shredded zucchini (unpeeled)
- 1 ¾ cups finely ground whole wheat flour
- ½ cup semi-sweet chocolate chips
- ¾ cup buttermilk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 4 tablespoons melted unsalted butter, slightly cooled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- ⅓ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
Directions
- Set your oven to 425°F and lightly grease a muffin tin or line it with paper or silicone liners.
- Take the shredded zucchini and place it in a clean kitchen towel, squeezing out any excess water over a sink or bowl. Set the zucchini aside.
- In a large bowl, whisk together the whole wheat flour, cinnamon, baking powder, baking soda, and salt until evenly distributed.
- In another bowl, whisk the eggs, buttermilk, honey or maple syrup, vanilla extract, and melted butter until thoroughly combined.
- Combine the wet ingredients with the dry ingredients, stirring gently with a spatula until just mixed. Carefully fold in the shredded zucchini and chocolate chips.
- Spoon the batter evenly into the prepared muffin tin cups.
- Bake in the preheated oven at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F and bake for an additional 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for about 5 minutes before moving them to a wire rack to finish cooling completely.
Storing Suggestions:
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. To enjoy frozen muffins, thaw them at room temperature or warm them in the microwave for a quick snack.
FAQs:
Can I substitute all-purpose flour for whole wheat flour in this recipe?
Yes, you can replace whole wheat flour with all-purpose flour in the same quantity. However, the texture and flavor may be slightly different, with all-purpose flour providing a lighter, less dense muffin.
Do I need to peel the zucchini before grating it for the muffins?
No, you don’t need to peel the zucchini. The peel adds extra nutrients and blends well into the muffins, making it virtually undetectable once baked.
What can I use as a substitute for buttermilk in this recipe?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to ¾ cup of regular milk. Let it sit for a few minutes until it thickens slightly, then use it as directed in the recipe.
Why do I need to start baking at a higher temperature and then lower it?
Starting the baking process at a higher temperature helps the muffins rise quickly, giving them a nicely domed top. Lowering the temperature afterwards ensures they bake evenly without burning.
Can I use a different type of chocolate chips in this recipe?
Yes, you can substitute semi-sweet chocolate chips with dark chocolate, milk chocolate, or even white chocolate chips based on your preference. You can also use a mix of different types for a more complex flavor.
How can I make these muffins vegan?
To make the muffins vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based milk with a tablespoon of lemon juice instead of buttermilk. Also, swap the butter with a vegan butter or oil, and ensure your chocolate chips are dairy-free.
Zucchini Chocolate Chip Muffins
Ingredients
- 1 ¾ cups whole wheat flour finely ground
- 1 teaspoon cinnamon powder
- ½ cup semi-sweet chocolate chips
- 1 ½ cups zucchini grated (no need to peel)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup buttermilk
- 4 tablespoons unsalted butter melted and slightly cooled
- 2 large eggs
- ⅓ cup honey or pure maple syrup
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 425°F. Lightly coat a muffin tin with nonstick spray or line it with paper or silicone muffin liners.
- Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture over the sink or a bowl. Set aside.
- In a large mixing bowl, combine the whole wheat flour, cinnamon, baking powder, baking soda, and salt, whisking them together until well mixed.
- In a separate bowl, whisk the eggs, buttermilk, honey or maple syrup, vanilla extract, and melted butter until everything is fully blended.
- Pour the wet mixture into the dry ingredients and stir gently using a rubber spatula until just combined. Carefully fold in the grated zucchini and chocolate chips.
- Divide the batter evenly among the muffin cups in the prepared muffin tin.
- Bake in the preheated oven at 425°F for 5 minutes. Then, lower the oven temperature to 350°F and continue baking for an additional 13-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
