Get ready for a treat with these moist zucchini chocolate chip muffins! They are soft, sweet, and packed with yummy chocolate chips that make them hard to resist.
Whenever I make these muffins, I can’t help but sneak a few right from the oven! They are perfect for breakfast or a quick snack. Plus, who knew veggies could taste this good? 🥒🍫
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, creating a nice structure. If you’re looking for a gluten-free option, you can use a gluten-free all-purpose flour blend instead.
Zucchini: Zucchini adds moisture and a subtle flavor. If you don’t have zucchini, shredded carrots work well in a pinch. Just make sure to squeeze out excess moisture!
Sugar: Granulated sugar is typically used, but you could substitute it with brown sugar for a deeper flavor. Coconut sugar is also a great alternative for a less sweet option.
Sour Cream/Plain Yogurt: This ingredient makes the muffins extra moist. You can replace it with Greek yogurt for added protein or even applesauce for a healthier twist.
What’s the Best Way to Grate Zucchini?
Grating zucchini can be tricky if you want to avoid excess moisture. Here’s how to do it right:
- Start by washing the zucchini and trimming off the ends. You can use a box grater or a food processor.
- Grate the zucchini using the large holes on the grater. Avoid the fine side, as it will turn into mush.
- Once grated, place the zucchini in a clean kitchen towel and wring it out to remove excess liquid. This step helps keep your muffins from becoming soggy.
Enjoy baking your muffins, and remember that the zucchini adds nutrition without changing the flavor too much. Your family will love them!
How to Make Moist Zucchini Chocolate Chip Muffins
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- ½ cup sour cream or plain yogurt
- 1 cup mini or regular chocolate chips
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20-25 minutes to bake, giving you a total time of about 40-45 minutes to deliciousness! You can enjoy these muffins warm from the oven or let them cool for later. They also store well, making them perfect for meal prep!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This will ensure that your muffins bake evenly. While it’s heating, line a muffin tin with paper liners or lightly grease the cups with cooking spray.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon. This will help distribute the leavening agents evenly throughout your batter.
3. Combine the Wet Ingredients:
In a large bowl, beat the two eggs and granulated sugar together until they are well combined. Next, stir in the vegetable oil and vanilla extract. This mixture should be smooth and slightly thick.
4. Add Zucchini and Sour Cream:
Now, mix in the grated zucchini and sour cream (or yogurt) until everything is well incorporated. The zucchini adds moisture, and you won’t even taste it in the final muffins!
5. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—try to avoid overmixing, as this can make your muffins tough.
6. Fold in the Chocolate Chips:
Gently fold in the chocolate chips, making sure they’re evenly distributed throughout the batter. Everyone loves a good chocolatey bite!
7. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 2/3 full to allow room for rising.
8. Bake the Muffins:
Place the muffin tin in the oven and bake for 20–25 minutes. They are done when a toothpick inserted into the center comes out clean or with a few crumbs (not wet batter).
9. Cool and Enjoy:
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. This helps prevent them from becoming soggy.
10. Serve or Store:
Enjoy your moist zucchini chocolate chip muffins fresh! You can store any leftovers in an airtight container for up to 3 days. They also freeze well if you want to keep some for later!
These muffins are a delightful blend of moist texture from zucchini and creamy sour cream, combined with sweet chocolate chips. Perfect for breakfast or a snack any time of day!
Frequently Asked Questions (FAQ) about Moist Zucchini Chocolate Chip Muffins
Can I Substitute the Zucchini?
Yes! If you don’t have zucchini on hand, you can use shredded carrots as a substitute. Both add moisture and will keep the muffins tender!
How Do I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. To extend freshness, you can also refrigerate them or freeze for longer storage.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can replace all or part of the all-purpose flour with whole wheat flour. Just note that the texture may be slightly denser, so you may need to adjust the liquids slightly.
How Can I Make These Muffins Healthier?
For a healthier twist, consider using Greek yogurt instead of sour cream, reducing the sugar slightly, or adding nuts or seeds for extra nutrition!
