These zucchini-chocolate chip muffins are super quick, insanely moist, and a great way to use up the late summer zucchini bounty!
Do you have a garden that’s bursting at the seams with ginormous zucchini right now? Or maybe you have a family member that’s been gifting you portions of their harvest? If so, this zucchini-chocolate chip muffin recipe is a fantastic way to use up some of that zucchini if you’re tired of grilling, roasting, sautéing and stuffing them!
My father-in-law’s garden has been going bonkers and he brings goodies for everyone each Sunday. Last week, with three large zucchini sitting on my counter, I wanted to do something different that the above-mentioned preparations, as well as something different than traditional zucchini bread. I’ve made a ton of zucchini recipes over the years, but never a muffin, and I really wanted to incorporate some chocolate, so… tada! Zucchini-chocolate chip muffins were born.
Huge, picture-perfect zucchini from my father-in-law’s garden! We also get hot peppers, salads made with fresh lettuce and spinach, and tons of fresh herbs. When my hands are a little less full, I’d love to plan and build a huge garden!
Now, back to these muffins… they are SO EASY. I made them quickly after I put Joseph to bed one night – you just need two bowls and something to mix them with. Chances are you have everything you need right in your pantry without having to make a special trip to the grocery store. Score!
You can use whatever type of chocolate chips you’d like… I actually used a combination of dark and semisweet because I had two nearly empty bags of each in my pantry, so I just used them up.
Now THIS is how I like to eat my vegetables (sorry, mom!).
These muffins were awesome, and gone in no time at all. I actually thought about freezing some of them after I made them because it was mid-week and our family wouldn’t be over until the weekend. However, no need! We managed to polish them all off within a handful of days. They were perfect for quick breakfasts and afternoon snacks.
These zucchini-chocolate chip muffins will be one of my go-to recipes when I have an abundance of zucchini staring back at me.
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
In a large bowl, whisk together the sugar, eggs and vanilla extract. Using a rubber spatula, stir in the grated zucchini and the melted butter.
Add the flour mixture to the zucchini mixture and gently stir to combine. Stir in the chocolate chips until evenly distributed.
Divide the batter evenly between the muffin cups (they should be almost completely filled up). Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack and cool for an additional 30 minutes before serving. The muffins should be stored in an airtight container at room temperature for up to 4 days. You can also wrap these individually in plastic wrap, place in a freezer bag and freeze for up to 2 months.