5 from 1 vote
Zucchini Chocolate Chip Muffins Recipe
Zucchini Chocolate Chip Muffins Recipe
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
The incredible Greek Yogurt and butter makes them super soft, and moist. They are loaded with zucchinis and don't even taste like it; a good way to begin pushing thinking, memory and focus food, like vegetables, into kids’ diet. Especially the picky ones. My kids love them very much. Who wouldn't love one a serving of this sweetness?
Course: Breakfast
Servings: 24 muffins
Author: Valya at Valya's Taste of Home
Ingredients
  • 3 cups 384 g – organic all-purpose flour
  • 2 tsp. 10 g – baking powder
  • 1 tsp. 5 g – baking soda
  • ½ tsp. 2.5 – sea salt
  • ½ tbsp. 7.5 g – ground cinnamon
  • 3 large – eggs
  • ½ cup 100 g – organic sugar
  • 1 cup 200 g – Cane brown sugar
  • 2 tsp. 10 ml – pure vanilla extract
  • ½ cup 118 ml – unsalted butter (melted)
  • ½ cup 59 ml – Greek Yogurt
  • 12 oz. or 2 small 340 g - zucchinis
  • ¾ cup 130 g – chocolate chips + ¼ cup (45 g) for topping
  • 24 - cupcake liners
Instructions
  1. Grate zucchinis set aside until ready for use.
  2. Sift flour and combine all dry ingredients: baking soda, baking powder, sea salt, and cinnamon. Set aside until ready for use.
  3. Line a muffin pan with paper cupcake liners and set aside until ready for use.
  4. Preheat oven to 350 F (180 C). Beat eggs, brown sugar, and organic sugar. Beat on high for 5 minutes. Reduce speed to low and add vanilla, melted and cooled butter and Greek Yogurt. Mix for a minute or 2 until all incorporated.
  5. Add dry ingredients by alternating half flour and half of grated zucchinis. Scrape down the sides of the bowl with a silicone spatula, add 3/4 cup of chocolate chips and mix for a minute until combined.
  6. Remove mixer bowl from stand and mix batter once more with a silicone spatula to ensure all the ingredients are well combined. Scoop batter using a large ice cream scoop, and fill prepared muffin liners 2/3 full. Bake muffins for 20 - 25 minutes at 350 F (180 C).
  7. Remove from the oven and let the muffins cool for 5 minutes before removing from the muffin pan. After the muffins cool completely, store them in a plastic container or freeze in freezer Ziplock bags.
  8. Enjoy with a cup of hot tea or coffee or a cold glass of milk.