Chocolate Chip Zucchini Muffins

Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes.

Let me tell you about my typical day now that I’m a mom.

Here’s a super condensed version of my weekdays:
Get up, get ready, drop baby off for the day, work, visit baby at lunch, work, pick baby up, play with baby, give baby a bath, take baby for a walk, put baby to bed, wash bottles/make bottles, take a shower, maybe get something to eat, pass out. Repeat.

And I thought I was busy before. And those of you that have more than one kid are probably like, “ha, she thinks she’s busy!”.

I haven’t had much time for cooking/baking/blogging. Last night for dinner I had a fried egg on a bagel. The night before that I had frozen waffles.

Over the weekend I made zoodles for the first time, which turned out beautifully, but I didn’t find time to take a picture.

Anyway.

Or make chocolate chip zucchini muffins.

Chocolate Chip Zucchini Muffins

Melissa | Persnickety Plates

Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes.

No ratings yet

Cook ModePrevent your screen from going dark

Print Recipe Pin Recipe Rate Recipe Save Saved!

Cook Time 25 mins

Total Time 25 mins

Servings 24 muffins

Ingredients

  

1x2x3x

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• ½ teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 3 cups flour
• 2 cups zucchini grated (this was one large zucchini for me)
• 1 heaping cup of chocolate chips I use Ghirardelli baking chips

Instructions

 

• ▢
  Preheat the oven to 375 degrees and line two muffin tins with paper liners. Set aside.
• ▢
  To a large bowl, add the sugar, oil, eggs, and vanilla and beat on high until smooth.
• ▢
  Add in the baking powder, baking soda, salt, and cinnamon and beat until combined.
• ▢
  Add in the flour and beat until just smooth.
• ▢
  Add in the grated zucchini and chocolate chips. Stir with a spatula to evenly distribute.
• ▢
  Scoop the batter (I like to use a cookie scoop, it’s less messy) into the prepared muffin tins, filling each well about 3/4 full.
• ▢
  Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
• ▢
  Once done, remove from the oven and let sit for about a minute. After a minute, tilt the muffins onto their sides so the bottoms don’t get soggy.

Notes

Slightly adapted from King Arthur Flour

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Tried this recipe? Tag me!Mention @melissa_pplates or tag #persnicketyplates!

Sharing of this recipe is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

I think I made the right choice because these were really good. I mixed up the batter, popped them in the oven, hopped in the shower, and they were ready when I was done. I even convinced myself that they’re healthy because there’s zucchini in them. Further justifying my choice to make muffins instead of working out.