Chocolate Chip Zucchini Muffins

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Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 minutes
Yield: 9 muffins 1x
Category: Desserts

These generous chocolate chip zucchini muffins are perfection. They’re tall, fluffy, extremely moist thanks to the zucchini, and packed with delicious flavors.

Ingredients

Scale

1 ½ cups (160g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
1 pinch of nutmeg
1 large egg, at room temperature
½ cup (120 ml) canola oil
½ cup (90g) light brown sugar, packed
½ cup (100g) caster sugar
½ cup (120g) plain Greek yogurt
1 teaspoon vanilla extract
1 cup (130g) zucchini, shredded
⅓ cup (40g) walnuts, chopped
¾ cup (130g) chocolate chips

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Instructions

Preheat the oven to 350°F (180°C) and and line a muffin pan with paper liners. Set aside.
In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In a separate bowl, whisk the egg, oil, both sugars, Greek yogurt and vanilla extract until combined. Add the wet ingredients to the dry ingredients and mix until combined. Fold in the zucchini, walnuts and chocolate chips and mix until with a rubber spatula until evenly distributed in the dough. Do not over mix.
Pour the batter into the prepared muffin pan and bake for about 25 minutes or until a toothpick comes out clean. Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Notes

* Note about the walnuts. If you can’t eat walnuts for any reason, just skip them in the recipe. It works just as fine without the nuts! If however you love nuts, try sprinkling some additional finely chopped walnuts on top of your muffins before baking for an additional crispy bite.