Try this Zucchini Chocolate Chip Muffins recipe to get a little green stuff into your children without their knowledge!
As a kid, I hated zucchini bread. My mother used to make if often since our relatives used to dump loads of zucchini in our laps in the summertime. I just didn’t think it tasted good at all. So I’ve been reluctant to try zucchini bread recipes as an adult.
I finally caved and tried this recipe for Chocolate Chip Zucchini Muffins. I grated the zucchini into smallish shreds so that my green-phobic child wouldn’t object. Thank goodness he didn’t even notice, and he gobbled these up like they were dessert.
And I suppose they are like dessert with the chocolate chips and all. Is there really much of a difference between muffins and cupcakes? I can’t really decide.
This is a great muffin to make with your summer zucchini. The chocolate chips are a great addition.
Despite the visual, there is a lot of chocolatey goodness inside! These are a fantastic summer muffin to bake. Save this recipe for your zucchini bounty! Try them out, and let me know what you think. Enjoy!
Thanks to Serene from the HouseOfYumm blog for these beautiful photos. Serene is one of the photographers for RecipeGirl.com, and she captured the deliciousness of these muffins perfectly!
Here are a few more muffin recipes you might enjoy:
- Bakery Style Blueberry Muffins
- Peanut Butter and Jelly Muffins
- Brown Sugar Banana Muffins
- Cinnamon Roll Muffins
- Low Fat Strawberry Cinnamon Muffins
- Chocolate Strawberry Muffins
- Great Grains Muffins
- Easy Apple Cinnamon Muffins
Zucchini Chocolate Chip Muffins
- 1¾ cups all purpose flour
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup granulated white sugar
- 1/2 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini
- 1 cup semi sweet chocolate chips
- 3/4 cup coarsely chopped walnuts (optional)
- Position rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper liners. Spray the paper liners with nonstick spray. Alternately, you can bake the muffins without liners.
- In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt together. Set aside.
- In a large bowl, whisk the eggs and sugar to blend them smoothly. Whisk in the oil and vanilla until blended. Use a large spoon to stir in the flour mixture just until incorporated. Stir in the zucchini, then stir in chocolate chips and walnuts (if using) until evenly distributed.
- Pour about 1/3 cup of the batter into each paper liner. Bake until the tops are light brown and a toothpick inserted in center of a muffin comes out clean, about 23 minutes. If the toothpick penetrates a chocolate chip, test another spot.
- Cool muffins in pan on a wire rack for 5 minutes. Using pot holders to protect your hands, invert the muffin pan onto a wire rack and tap the bottom to release the muffins. Turn the muffins right side up to cool for about 15 minutes and serve warm, or let cool completely.
- Nutritional information does not include the optional walnuts.
- The muffins can be covered and stored at room temperature for up to 2 days.
- Bittersweet or milk chocolate chips can be substituted for the semisweet chips.