Description
Deliciously moist and tender Chocolate Chip Zucchini Muffins combine the subtle sweetness of zucchini with rich semi-sweet chocolate chips for a wholesome treat. Perfect for breakfast, snacks, or dessert, these muffins balance wholesome ingredients like Greek yogurt and real maple syrup with the indulgence of chocolate, baked to golden perfection.
Ingredients
Wet Ingredients
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup whole milk plain Greek yogurt
- 1 tsp vanilla bean paste
Vegetables
- 1 medium to large zucchini, grated (about 2 cups)
Dry Ingredients
- 1 and 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
Add-ins
- 3/4 cup semi-sweet chocolate chips (divided: 1/2 cup for batter, 1/4 cup for topping)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375 degrees Fahrenheit. Prepare a 12-count muffin pan by lining it with muffin liners or generously greasing it with butter. Set aside.
- Prepare Zucchini: Grate the medium to large zucchini to yield about 2 cups. Place the grated zucchini into a clean, dry tea towel and, over the sink, squeeze out the excess water thoroughly until most of the moisture is removed. Set aside.
- Melt Butter and Mix Syrup: In a large bowl, melt the stick of salted butter and let it cool for 1-2 minutes. Whisk in the pure maple syrup until combined evenly.
- Add Eggs, Vanilla, and Yogurt: To the butter mixture, add the eggs, vanilla bean paste, and Greek yogurt. Whisk these ingredients together until smooth and fully incorporated.
- Incorporate Zucchini: Gently stir the squeezed grated zucchini into the wet mixture until evenly distributed.
- Add Dry Ingredients: Add the all-purpose flour, baking soda, and cinnamon to the bowl. Using a wooden spoon, stir the batter until just combined, ensuring there are no flour streaks but avoiding overmixing to maintain muffin tenderness.
- Fold in Chocolate Chips: Fold in 1/2 cup of the semi-sweet chocolate chips gently until fully incorporated in the batter.
- Fill Muffin Liners and Top: Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Sprinkle the remaining 1/4 cup of chocolate chips evenly on top of each muffin.
- Bake: Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a cooling rack. Serve warm or at room temperature, optionally with butter.
Notes
- Be sure to squeeze as much water as possible from the zucchini to avoid soggy muffins.
- Using vanilla bean paste enhances the depth of flavor over vanilla extract.
- For a dairy-free option, substitute Greek yogurt and butter with plant-based alternatives.
- Check muffins at 20 minutes to avoid overbaking, as oven temperatures may vary.
- These muffins freeze well; store in an airtight container for up to 3 months.
