Zucchini Chocolate Chip Muffins
These Zucchini Chocolate Chip Muffins are delicious, tender, and perfect for using up all that summer zucchini. They're also freezer-friendly, making them an awesome breakfast or snack.
Servings 24 muffins
Ingredients
- 3 cups organic all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- ½ tbsp. ground cinnamon
- 3 large eggs
- ½ cup organic sugar
- 1 cup brown sugar
- 2 tsp. pure vanilla extract
- ½ cup unsalted butter (melted)
- ½ cup Greek yogurt
- 12 oz. or 2 small zucchini
- ¾ cup chocolate chips + ¼ cup for topping
- 24 - cupcake liners
Instructions
- Grate zucchinis set aside until ready for use.
- Sift flour and combine all dry ingredients: baking soda, baking powder, sea salt, and cinnamon. Set aside until ready for use.
- Line a muffin pan with paper cupcake liners and set aside until ready for use.
- Preheat oven to 350 ℉. 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 ygurt. Mix for a minute or 2 until all incorporated.
- 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.
- 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 ℉.
- 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.
- Enjoy with a cup of hot tea or coffee or a cold glass of milk.
Notes
- Always remember to squeeze the grated zucchinis with a paper towel to remove excess moisture. This will prevent your muffins from becoming too wet and dense.
- Beating the eggs and sugars for a full 5 minutes is key to achieving a light and fluffy texture in your muffins. This step also helps to dissolve the sugars, giving your muffins a smoother consistency.
- When adding the dry ingredients and zucchini to the batter, do so gently and in small batches. This will help to keep the batter light and airy, resulting in a better rise during baking.
- We recommend using muffin liners to prevent the muffins from sticking to the pan. This also makes for easy cleanup and professional presentation.
- Do not overmix the batter after adding the chocolate chips. Overmix can lead to dense and tough muffins.
- Preheat the oven and place the muffin pan in the center of the oven for even baking.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This helps the muffins to set and makes them easier to remove from the pan.
- These zucchini chocolate chip muffins are freezer-friendly. Once completely cooled, store them in a plastic container or freezer Ziplock bags. They can be stored in the freezer for up to 3 months.