Chocolate Chip Zucchini Muffins
These Chocolate Chip Zucchini Muffins are the best for breakfast, snack, or even dessert! They're so simple to make with just a couple of bowls. They're a true crowdpleaser, everyone always asks if we bought them from a local bakery.
Servings: 12 muffins
Calories: 289kcal
Ingredients
- 1 cup whole buttermilk
- 1/4 cup neutral oil
- 1 cup granulated sugar
- 2 large eggs
- 2 cups self-rising flour
- 1/2 cup special dark or regular unsweetened 100% cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups grated zucchini
- 1 cup chocolate chips divided
Instructions
- Preheat oven to 425ºF. Butter, spray or line with cupcake liners every other hole of a 12-cup muffin pan.
- In a large mixing bowl , whisk together buttermilk, oil, granulated sugar, eggs and vanilla extract until smooth.
- Add self-rising flour, cocoa, baking powder, and salt. Mix just until combined. Don't overmix. (Sift dry ingredients first, if desired.)
- Fold in the zucchini and 3/4 cup of the chocolate chips. Let the batter rest for 10 minutes.
- Working with half of the batter, fill the prepared muffin pan holes to the top. Sprinkle 8-10 chocolate chips on each muffin.
- Bake 8 minutes at 425℉. Keeping the oven door closed, lower the temperature to 350˚F and bake an additional 10-12 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool in the pan 10 minutes, then transfer to a cooling rack. Turn the oven temperature to 425℉. Once the oven is ready, repeat this process with the remaining batter.
Video
Notes
Storage:
Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can't promise that once they are thawed they will still be soft and fluffy. These are a great recipe to make in advance to bring to a party, school function, really any occasion! Tips:
Store any leftover muffins in an airtight container at room temperature for up to 4 days. You can freeze the muffins, but we can't promise that once they are thawed they will still be soft and fluffy. These are a great recipe to make in advance to bring to a party, school function, really any occasion! Tips:
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- Use the toothpick test to know when the muffins have finished baking. Just insert a clean toothpick into the center of the muffin and if it comes out with just a few crumbs and no wet batter, you are good to go!
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- Don't over-mix the batter. This will result in tough muffins, you want to stir just until you see streaks of the flour mixture remain.
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- You don't need to wring out the zucchini. Many recipe have you do this, but we want the moisture of the grated zucchini in the muffin batter to make sure they melt in your mouth!
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- Let the batter rest for 10 minutes after mixing before adding into the muffin tin. This will let the gluten settle and also allow the zucchini to release liquid into the batter.
Nutrition
Calories: 289kcal | Carbohydrates: 46g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 177mg | Potassium: 238mg | Fiber: 2g | Sugar: 27g | Vitamin A: 114IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 1mg
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