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Sneaky chocolate chip zucchini muffins with melted chocolate chips

Sneaky Chocolate Chip Zucchini Muffins

Deliciously fluffy muffins made with hidden zucchini and rich chocolate chips, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Make sure to wring out excess moisture.
  • 1/2 cup softened butter Can substitute with coconut oil.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 cup all-purpose flour Can substitute half with whole wheat flour.
  • 1/2 cup granulated sugar Can substitute with honey or maple syrup.
  • 1/2 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
Mix-ins
  • 1 cup chocolate chips Experiment with dark or white chocolate.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar.
  3. Beat in the eggs and vanilla extract until well combined.
  4. Stir in the grated zucchini.
Mixing
  1. In another bowl, sift together the flour, baking soda, baking powder, and salt.
  2. Gradually mix the dry ingredients into the zucchini mixture until just combined.
  3. Fold in the chocolate chips.
Baking
  1. Divide the batter evenly among the muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.

Notes

These muffins are best served warm. They can last for up to a week at room temperature or up to 2 weeks in the fridge. For longer storage, freeze them in a zip-top bag for up to 3 months.