Zucchini Chocolate Chip Muffins

5 from 6 votes

Zucchini Chocolate Chip Muffins have tall bakery-style tops, melty chocolate chips, and a soft, tender center.

Prep Time25

Cook Time20

Total Time45

Course: Breads and Muffins

Cuisine: American

Servings: servings

Calories: 381kcal

Preheat oven to 425 degrees.
Shred unpeeled zucchini by hand with a box grater, or use a food processor. Set aside.
2 cups shredded zucchini
Using a mixer, blend sugar with oil until incorporated. Add egg and beat 1 minute until creamy. Add vanilla and stir.
1 cup white sugar, ½ cup vegetable or olive oil, 1 large egg, 1 teaspoon vanilla extract
In a separate mixing bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon
Alternate adding dry ingredients to wet ingredients, alternating with buttermilk. Blend well with mixer while adding ingredients.
½ cup buttermilk
Fold in shredded zucchini, chocolate chunks and pecans. Stir batter and scoop into muffin liners in a tin pan. Fill to the very top. Add a few extra chocolate chips to the top of each muffin if desired.
1 cup dark chocolate chunks or chips, 1 cup chopped pecans, extra chocolate chips for topping, 2 cups shredded zucchini
Bake at 425 for 5 minutes, then reduce heat to 375 for 15 minutes until tops rise and spring back to the touch. Take care not to over bake or muffins will be dry.

All ovens are different as well as altitudes. Be sure to check your temperature and adjust accordingly. You may need to bake muffins longer if necessary.
If the zucchini is dripping wet with water, dab it with a paper towel. Otherwise, you do not need to drain it because the moisture is needed in the recipe to keep from adding extra oil.
Be sure to fill the muffin tin cups to the very top. Muffin tops will rise quickly when initially baked in a high temperature oven.