Best 5 Zucchini Chocolate Chip Muffins Recipes
Indulge in the delightful symphony of flavors with our Zucchini Chocolate Chip Muffins. These muffins are a harmonious blend of moist zucchini, semisweet chocolate chips, and a hint of cinnamon, all enveloped in a tender and fluffy crumb. Each bite offers a textural contrast between the velvety zucchini and the bursts of chocolate, while the cinnamon adds a subtle warmth that elevates the overall taste experience. Perfect for breakfast, snacks, or as a sweet treat, these muffins are not only delicious but also pack a nutritious punch with the hidden goodness of zucchini. Our collection of recipes includes classic muffins, gluten-free options, and even a delightful vegan variation, ensuring that everyone can enjoy these delectable treats.
Check out the recipes below so you can choose the best recipe for yourself!
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS
My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.
Provided by queendiva1
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 47m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
- Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
- Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g
PEANUT BUTTER CHOCOLATE CHIP ZUCCHINI MUFFINS
Sweet and spicy.
Provided by Kelly Ferretti
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
- Stir flour, baking soda, baking powder, salt, and garam masala in a bowl; set aside. Beat eggs, sugar, and applesauce in another bowl until smooth. Add zucchini, cocoa powder, and vanilla extract. Stir in flour mixture until moist. Fold peanut butter and chocolate chips into zucchini batter until evenly distributed. Pour batter into prepared muffin cups about 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 174.9 calories, Carbohydrate 34.4 g, Cholesterol 23.3 mg, Fat 2.9 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 181.1 mg, Sugar 21 g
ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS
Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.
Categories Side Dish
Time 35m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
- In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : ServingSize 1 Serving
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
Tips:
- For the best results, use fresh zucchini. If you don't have fresh zucchini on hand, you can use frozen zucchini that has been thawed and drained.
- Grate the zucchini finely. This will help it to blend into the batter more easily.
- Be sure to measure the flour correctly. Too much flour can make the muffins dry and dense.
- Don't overmix the batter. Overmixing can make the muffins tough.
- Fill the muffin cups about 2/3 full. If you fill them too full, the muffins may overflow.
- Bake the muffins at the correct temperature and for the correct amount of time. If you bake them for too long, they will be dry and crumbly.
- Let the muffins cool completely before frosting them. This will help the frosting to set properly.
Conclusion:
Zucchini chocolate chip muffins are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or a snack. They are also a great way to use up leftover zucchini. With their moist texture, sweet flavor, and chocolatey goodness, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy recipe, give these zucchini chocolate chip muffins a try. You won't be disappointed!
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