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

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

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Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 24 muffins

Author: Melissa | Persnickety Plates

Ingredients

• 2 cups sugar
• 1 cup vegetable oil
• 4 eggs
• 1/2 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

Nutrition

Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

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.