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
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