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tender zucchini chocolate chip muffins - featured image

Tender Zucchini Chocolate Chip Muffins Recipe 5 Easy Steps for Kids


  • Author: Sarah Wasserman
  • Total Time: 41 minutes
  • Yield: 12 muffins 1x

Description

Soft, moist zucchini chocolate chip muffins perfect for kids, sneaking in veggies with a touch of chocolatey sweetness. Quick and easy to make with simple pantry ingredients.


Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup granulated sugar (150g)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil or melted coconut oil (120ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini, packed (about 1 medium zucchini)
  • 1 cup mini semisweet chocolate chips (170g)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
  2. Shred about 1 ½ cups of zucchini using a fine grater or food processor. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
  4. In a separate bowl, beat the eggs with sugar until slightly fluffy. Add vegetable oil and vanilla extract, mixing gently but thoroughly.
  5. Fold the shredded zucchini into the wet mixture. Then gently mix wet and dry ingredients together until just combined. Fold in the chocolate chips evenly.
  6. Divide the batter evenly into the 12 muffin cups, filling each about ¾ full.
  7. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out with a few moist crumbs.
  8. Let muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze out excess moisture from zucchini to avoid soggy muffins. Avoid overmixing batter to keep muffins tender. Use room temperature eggs for better texture. Toss chocolate chips in a little flour before folding to prevent sinking. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

  • Prep Time: 21 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180200
  • Sugar: 12
  • Sodium: 150
  • Fat: 8
  • Saturated Fat: 1.5
  • Carbohydrates: 25
  • Fiber: 1.5
  • Protein: 3

Keywords: zucchini muffins, chocolate chip muffins, kids snack, healthy muffins, easy muffins, zucchini recipe, quick muffins