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Moist Chocolate Chip Zucchini Muffins Kids Love Easy Homemade Recipe

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These moist chocolate chip zucchini muffins are kid-friendly, quick to make, and sneak veggies into a delicious treat with a tender crumb and melty chocolate chips.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) brown sugar
  • ⅓ cup (80ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis), packed but not squeezed dry
  • 1 cup (170g) mini chocolate chips
  • Optional: ⅓ cup chopped walnuts or pecans, or swap chocolate chips for dried cherries

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. Grate the zucchini using a box grater or food processor. Gently press the shredded zucchini between paper towels or a clean kitchen towel to remove some moisture but do not squeeze completely dry.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and pale.
  5. Fold the grated zucchini into the wet ingredients gently.
  6. Pour the wet mixture into the dry ingredients and fold together just until combined; do not overmix.
  7. Gently fold in the mini chocolate chips, reserving a few to sprinkle on top.
  8. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  9. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  10. Let the muffins cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not overmix the batter to avoid tough muffins. Use mini chocolate chips for even distribution. Remove some moisture from zucchini but keep it slightly moist for tender crumb. If muffins dry on edges, reduce oven temperature by 10°F and bake longer. Vegetable oil keeps muffins moist better than butter. Leaving zucchini skin on adds color and nutrients.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, kid-friendly muffins, healthy snacks, easy baking, homemade muffins, vegetable snacks

Find it online: https://avabowls.com/moist-chocolate-chip-zucchini-muffins-kids-love-easy-homemade-recipe/