Go Back
–+ servings
zucchini chocolate chip muffins on a floral towel.
Print Recipe
4.80 from 5 votes

Zucchini Chocolate Chip Muffins

Zucchini Chocolate Chip Muffins are big, bakery style muffins with crunchy tops on the outside and melted chocolate chunks on the inside.
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Calories: 381kcal
Author: Debi Morgan | Quiche My Grits

Equipment

  • grater or food processor
  • mixer (hand or free standing)
  • bowl and whisk

Ingredients

  • 1 cup white sugar
  • ½ cup vegetable or olive oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup buttermilk
  • 2 cups shredded zucchini unpeeled
  • 1 cup dark chocolate chunks or chips
  • 1 cup chopped pecans
  • extra chocolate chips for topping optional

Instructions

  • Preheat oven to 425 degrees.
  • Shred unpeeled zucchini by hand with a box grater, or use a food processor. Set aside.
  • Using a mixer, blend sugar with oil until incorporated. Add egg and beat 1 minute until creamy. Add vanilla and stir.
  • In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together.
  • Alternate adding dry ingredients to wet ingredients, alternating with buttermilk. Blend well with mixer while adding ingredients.  
  • 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.
  • 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.

Notes

  • 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.

Nutrition

Calories: 381kcal | Carbohydrates: 44g | Protein: 5g | Fat: 21g | Saturated Fat: 7g | Sodium: 230mg | Potassium: 229mg | Fiber: 2g | Sugar: 23g | Vitamin C: 4mg | Calcium: 103mg | Iron: 2mg