Can I make these muffins healthier?

Absolutely. Try swapping: Half or all the flour for whole wheat ¼ cup of the oil with unsweetened applesauce Granulated sugar with a natural sweetener like Swerve Skip the chocolate chips or replace with dried fruit

Can I double the recipe?

Yes! Just double all the ingredients and divide the batter between two standard muffin tins . Bake time remains the same—check for doneness at 22 minutes.

Do I need to peel or squeeze the zucchini?

No peeling required—zucchini skin is thin and tender. You also don’t have to squeeze out the moisture unless it’s overly watery. A gentle blot with a paper towel is plenty.

Chocolate Chip Zucchini Muffins – Moist & Easy Recipe

Name: Chocolate Chip Zucchini Muffins – Moist & Easy Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ cups all-purpose flour; ¾ cup granulated sugar; 1 tsp baking soda; 1 tsp ground cinnamon; ½ tsp kosher salt; 1 large egg; ½ cup canola or vegetable oil; ¼ cup buttermilk; 1 tsp pure vanilla extract; 1½ to 2 cups shredded fresh zucchini; ¼ cup mini chocolate chips; ¼ cup chopped walnuts

Description

Moist, dense muffins filled with chocolate chips and walnuts, perfect for using fresh zucchini.

Ingredients

Scale

1½ cups all-purpose flour

¾ cup granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

½ tsp kosher salt

1 large egg

½ cup canola or vegetable oil

¼ cup buttermilk

1 tsp pure vanilla extract

1½ to 2 cups shredded fresh zucchini

¼ cup mini chocolate chips

¼ cup chopped walnuts

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Instructions

1. Preheat oven to 350°F; line or grease a 12-cup muffin tin.

2. Whisk dry ingredients in a large bowl.

3. Whisk wet ingredients in a separate container.

4. Combine wet and dry mixtures until just barely combined (some flour can remain visible).

5. Fold in zucchini to fully incorporate.

6. Gently stir in chocolate chips and walnuts.

7. Divide batter into muffin wells.

8. Bake 20–25 minutes or until a toothpick comes out clean.

9. Cool in pan 2 minutes, then transfer to wire rack.

Notes

To make as bread: pour batter into greased 9-inch loaf pan, bake at 350°F for 55–60 minutes.

Optional healthy swaps:

• Replace ½ or all flour with whole wheat flour

• Swap ¼ cup oil with unsweetened applesauce

• Use sugar substitute (e.g., Swerve)

• Omit chocolate chips

Freezing: Muffins can be frozen in an airtight container for a few months.

Doubling: Recipe can be doubled to yield ~24 muffins.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 12g
Sodium: 219.38mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1.5g
Protein: 3g
Cholesterol: 15.7mg