Can you taste the zucchini in these muffins?

No, you cannot taste the zucchini in these muffins. It adds moisture and a tender texture without affecting the chocolatey flavor.

Can I reduce the amount of sugar?

Yes, you can reduce the sugar by up to 1/4 cup without affecting the texture too much. However, keep in mind that reducing the sugar will make the muffins less sweet and the texture more dense.

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. This will make the muffins slightly denser and nuttier in flavor.

Can I add nuts or other mix-ins to the batter?

Absolutely! Chopped nuts or even additional chocolate chips would be delicious additions to these muffins. Just fold them in gently at the end of mixing.

Zucchini Chocolate Chip Muffins

Name: Zucchini Chocolate Chip Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: Muffin
Ingredients: 1/4 cup unsalted butter, melted (or vegan butter or more oil); 1/3 cup neutral oil; 1/2 cup brown sugar; 2/3 cup granulated sugar; 2 large eggs; 1 tablespoon milk of choice; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 2 teaspoons cinnamon; 1/2 teaspoon kosher salt; 2 cups [280 g] all-purpose flour; 2 cups shredded zucchini, packed (about 1 pound or 2 medium or 1 large zucchini), grated with large grater; 1 cup chocolate chips, plus more for topping

Zucchini Chocolate Chip Muffins

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5 from 2 reviews

These zucchini chocolate chip muffins are tall, moist, and loaded with chocolate chips! Bake up a tray to impress everyone.

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 1x
Category: Baked
Method: Baked
Cuisine: Muffin
Diet: Vegetarian

Ingredients

Scale

1/4 cup unsalted butter, melted (or vegan butter or more oil)
1/3 cup neutral oil
1/2 cup brown sugar
2/3 cup granulated sugar
2 large eggs
1 tablespoon milk of choice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon kosher salt
2 cups [280 g] all-purpose flour
2 cups shredded zucchini, packed (about 1 pound or 2 medium or 1 large zucchini), grated with large grater
1 cup chocolate chips, plus more for topping

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Instructions

Preheat oven to 375°F. Line a standard muffin tin with 12 muffin paper liners*.
Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, milk, vanilla, baking powder, baking soda and salt.
Use a spatula to mix in the flour and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips, mixing gently a few times.
Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle another handful chocolate chips onto the tops of the muffins.
Bake until the tops are set, rotating the pans halfway through the baking, about 22 to 27 minutes total (a toothpick inserted in the center should come out with a few clinging crumbs, but it can be tricky to tell with the chocolate chips since they melt onto the toothpick!). Allow to cool for 5 minutes, then transfer to a baking rack to fully cool (about 1 hour). The muffins store very well in an airtight container at room temperature for 2 days, in the refrigerator for 1 week, or frozen for 1 month.

Notes

*For the most even bake, you can also bake in two muffin tins spaced apart with every other muffin, then rotate the sheets halfway through.

Find it online: https://www.acouplecooks.com/zucchini-chocolate-chip-muffins/