Why put zucchini in muffins?

Zucchini is a secret weapon in baking! It adds incredible moisture and tenderness to muffins, making sure they stay soft and delicious for longer without drying out. The mild flavor of zucchini also blends in beautifully, so you won't even taste it in these delightful zucchini chocolate chip muffins. It’s also a fantastic way to sneak in some extra vegetables, especially for picky eaters, adding a boost of nutrients to your sweet treat.

Why are my zucchini muffins soggy?

The most common reason for soggy zucchini chocolate chip muffins is too much moisture from the zucchini. Zucchini holds a lot of water, and if you don't squeeze out enough of it after grating, that extra liquid can make your muffins dense and wet. Another culprit can be overmixing the batter. Always mix just until the dry ingredients are combined to keep the texture light and tender for your chocolate chip zucchini muffins.

Do I need to peel zucchini for muffins?

No, you absolutely do not need to peel zucchini for muffins! The skin on zucchini is very thin and tender, especially on smaller or medium-sized ones, and it becomes incredibly soft during baking. Leaving the skin on actually adds extra fiber and beneficial nutrients to your zucchini chocolate chip muffins. Plus, those little green flecks add a charming visual appeal to your homemade zucchini chocolate chip muffins.

Why do chocolate chips sink to the bottom of zucchini bread?

Chocolate chips can sometimes sink to the bottom because the muffin batter isn't thick enough to hold them in place. For your zucchini chocolate chip muffins, a simple trick is to toss the chocolate chips with about a tablespoon of the dry flour from the recipe before you fold them into the batter. This light coating helps them stick to the batter and prevents them from sinking, ensuring an even distribution of chocolatey goodness in every bite of your chocolate chip zucchini muffins.

Zucchini Chocolate Chip Muffins: Moist, Irresistible & Family-Approved Recipe

Name: Zucchini Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups shredded, unpeeled zucchini; ½ cup mashed ripe banana; ¼ cup coconut oil melted and cooled; ¼ cup honey; ¼ cup brown sugar light or dark; 1 teaspoon pure vanilla extract; 2 large eggs at room temperature; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher salt; 2 cups white whole wheat flour; ⅓ cup semi-sweet chocolate chips

Description

Whip up a batch of delicious, moist zucchini chocolate chip muffins! This easy recipe delivers tender, chocolatey treats perfect for any time of day, effortlessly sneaking in veggies.

Ingredients

Scale

2 cups shredded, unpeeled zucchini
½ cup mashed ripe banana
¼ cup coconut oil melted and cooled
¼ cup honey
¼ cup brown sugar light or dark
1 teaspoon pure vanilla extract
2 large eggs at room temperature
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon kosher salt
2 cups white whole wheat flour
⅓ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

2. Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature. This is crucial for moist zucchini chocolate chip muffins.

3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.

4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine.

5. Sprinkle in the flour, then mix on low speed, just until the flour disappears. Be careful not to overmix the batter for these chocolate chip zucchini muffins.

6. By hand, fold in the zucchini and chocolate chips. This gentle folding ensures even distribution throughout the zucchini chocolate chip muffins.

7. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way.

8. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and place the pan on a wire rack.

10. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy). Enjoy your freshly baked zucchini chocolate chip muffins!

Notes

Do not overmix the batter to avoid dense muffins. Thoroughly squeeze the zucchini to prevent sogginess. Variations include adding walnuts, cranberries, white or dark chocolate chips. Use all-purpose flour if white whole wheat is unavailable. Substitute honey with maple syrup or extra brown sugar.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: zucchini chocolate chip muffins, chocolate chip zucchini muffins, healthy muffins, moist zucchini muffins, homemade muffins, banana muffins, veggie muffins