Chocolate Chip Zucchini Muffins

Recipe Ingredients

These Chocolate Chip Zucchini Muffins have a concise list of ingredients that you likely already have in your pantry. Before we dive into the recipe, let's go over some pointers for a successful bake.

Butter: I always recommend using room temperature butter. Unsalted is preferred but salted won't sink this recipe.

Eggs: 2 large eggs act as a binding agent and contribute moisture and richness to the muffins.

Zucchini: Use season's best, tender and sweet zucchini to add moisture and sweetness to these muffins. Keep away from mature, seedy squash. Shred the zucchini using a box grater or a food processor.

Brown Sugar: Brown sugar adds a richer flavor than the traditional white sugar and serves as the sweetener but you do not have to use a lot.

Chocolate Chips and Unsweetened Cocoa Powder: The star of the show, semi-sweet chocolate chips, melt into irresistible pockets of gooey, chocolaty goodness while the cocoa powder adds that rich chocolaty flavor throughout.

Coffee: Chocolate and coffee is a match made in heaven. Though coffee in this recipe is optional, I highly recommend it.

Don't forget to check out the recipe card below for a complete list of ingredients and detailed instructions.

How to make Chocolate Chip Zucchini Muffins

Plan ahead: Take out the butter and eggs out of the refrigerator so that they are at room temperature for this chocolate chip zucchini muffins.

Step 1: Preheat your oven to 350 degrees F (175 degrees C) and line a muffin tin with paper liners. Shred the zucchini.

Step 2: Using a stand mixer or a hand-held blender, cream together the room temperature butter and brown sugar for approximately 4 to 5 minutes to create a light and creamy mixture (Images 1 and 2 below).

Step 3: Next, add the eggs, one at a time, and blend them in until everything is well combined and fully incorporated. (Image 3).

Step 4: Following that, in a separate bowl, whisk together the flour, instant coffee granules, cocoa powder, baking powder, baking soda, and salt (Image 4).

Steps 5 and 6: Then mix the dry ingredients into the wet ingredients until just mixed. Fold in the shredded zucchini and chocolate chips (Images 5 and 6).

Steps 7 and 8: Distribute the muffin batter evenly into the prepared muffin tin, using a scoop or two spoon. Bake in the preheated oven for approximately 18 to 20 minutes, or until the center springs back when lightly touched (Images 7 and 8).

Savor these muffins warm or relish them at room temperature – their deliciousness either way! And for other muffin action, don't forget to explore Strawberry Muffins Recipe!

Pro Tips for this Recipe

• Zucchini - Use fresh, tender zucchini and not the over ripe ones that are seedy and fibrous. Shred the zucchini medium - that means on the medium shred size of your grater. You neither want it to be super thin and disappear in the baking process nor you want it to be long and string like shreds. I do not recommend squeezing out the moisture of the zucchini for this chocolate chip zucchini muffin recipe.
• Don't over-mix - never a good idea when making muffins or loaf cakes. If using a stand mixer or hand held blender, you want to mix the batter until it just comes together. Not sure? err on the side of under mixing and then when you fold in your shredded zucchini and chocolate chips, mix it gently with the spatula. This way your muffins will turn out moist and fluffy without being dense.
• Chocolate Chips - This recipe calls for ¼ cup chocolate chips. But really chocolate is a state of mind so you can add more if you like. Just don't get carried away...lol! You can also use chocolate chunks.
• Baking the muffins - Line the muffin tins - this is non negotiable. Makes for perfect muffins and easy clean up. Do not overfill the muffin cups. I like to stay ¾th full that ways you do not risk the batter overflowing while baking. These muffins don't rise a lot but they do. Do not over bake or these will turn dry and that's the worst! After 18-20 minutes of baking, gently press the center of the muffin tops; they should spring back when touched. Alternatively, you can insert a toothpick into the center of a muffin, and if it emerges clean without any batter clinging to it, your muffins are perfectly baked.

Storage and Freezing Instructions

Store: These Chocolate Chip Zucchini Muffins will keep 3-4 days stored in an air tight container (think a glass container with a tight fitting lid) at room temperature. If you have to keep them longer (which I highly doubt you'll have to!), move your container to the refrigerator and slightly warm up the muffins in a toaster oven before enjoying. I do not recommend microwaving them for more than 10 seconds if you have to.

Freeze: Put your muffins into an airtight freezer-safe container or freezer bag and freeze for up to two months. When you're ready to enjoy them, simply transfer the muffins to the refrigerator and let them thaw overnight. Before indulging, allow them to reach room temperature for the best taste and texture. Toasting and microwaving as mentioned above works here as well (after thawed).

Recipe FAQs

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If you make this recipe be sure to leave a comment and let me know how you liked it! Share it on Instagram with the hashtag #thekitchendocs or share on Facebook, too.

Love – Vaishali