Zucchini Chocolate Chip Muffins

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Try this muffin recipe to get a little green stuff into your children without their knowledge: Zucchini Chocolate Chip Muffins.

Zucchini Chocolate Chip Muffins recipe - from RecipeGirl.com

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. I grated the zucchini into smallish shreds so that my green-phobic 16 year old wouldn’t object. He didn’t even notice, and he gobbled these up like they were dessert.

Zucchini Chocolate Chip Muffins recipe - from RecipeGirl.com

And I suppose they were like dessert with the chocolate chips and all. Is there really much of a difference between muffins and cupcakes? I can’t really decide.

Zucchini Chocolate Chip Muffins recipe - from RecipeGirl.com

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!

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!

Zucchini Chocolate Chip Muffins

This is a great muffin to make with your summer zucchini. The chocolate chips are a great addition.
Yield: 12 muffins

Prep Time:20 minutes

Cook Time:23 minutes

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large Eggland's Best eggs
  • 1 cup granulated white sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup finely shredded zucchini
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup coarsely chopped walnuts (optional)
  1. Position rack in middle of the oven. Preheat oven to 350°F. Line 12 muffin tin cups with paper liners. Spray the paper liners with nonstick spray.
  2. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt together. Set aside.
  3. 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.
  4. 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.
  5. 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, about 45 minutes.
  • 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.
  • Eggland’s Best provided the eggs for this recipe.
SOURCE: RecipeGirl.com (Adapted from The Essential Chocolate Chip Cookbook)

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  • Taylor wrote:

    Can I use this recipe for a loaf of bread or do I have to make muffins?

    • Lori Lange wrote:

      I haven’t tried it yet, but it might work okay!

  • Ana wrote:

    These muffins turned out really well! These are the first zucchini muffins that I have made in a long time. I was worried that the shredded zucchini would add too much liquid to the dough so I let some of the liquid pour out of the cup measurer before adding it to the dough. I added dark chocolate chunks to the muffins. Delicious flavors and I will definitely make these again!

  • Katherine wrote:

    I love to use zucchini in my baking! I like that you added chocolate chips to these. We always had a lot of zucchini in the summer too when I was a kid.

  • linda wrote:

    i am going to use apple sauce instead of oil.

  • Mercedes wrote:

    I made these with summer squash instead of zucchini and I used 2 tablespoons of coconut oil instead of 1/2 cup of canola oil. I also cut down my sugar by 1/2 cup and added 2 large dates that I blended with a bit of zucchini…they turned out really well!

  • *Just Fran* wrote:

    I just mixed these up and have them ready to go into the oven. Forgot to spray the cup liners (that is a new step for me) and hope that they don’t stick. I shredded and froze A LOT of zucchini last summer and need to get it moving out of the freezer.

  • Elesha @ SkinnyfatGirls.com wrote:

    What a great idea to combine zucchini bread with chocolate chips. I just made chocolate chunk pumpkin bars with carrots. They were quite tasty as well!