Sunday, July 21, 2024
HomeHealthy EatingZucchini Chocolate Chip Muffins Recipe

Zucchini Chocolate Chip Muffins Recipe


these warm spices Zucchini Chocolate Muffins Naturally sweet, packed with zucchini and chocolate chips, it has the perfect texture. Fresh out of the oven and so fluffy, you won't have to go to your favorite coffee shop for breakfast.

Freshly baked zucchini chocolate chip muffins on a plate. Freshly baked zucchini chocolate chip muffins on a plate.

Why You'll Love These Zucchini Chocolate Chip Muffins

If you like your breakfast sweet, these Fluffy Zucchini Chocolate Chip Muffins will be your go-to recipe every morning.

  • healthy. These freshly baked muffins have lots of fresh zucchini hidden inside.
  • Desserts for breakfast. The cinnamon, earthy nutmeg, and chocolate chips in the batter make these morning muffins taste like dessert.
  • Very suitable for carrying on the go. Throw the waffles in your bag on the way out for a simple on-the-go breakfast.
  • No processed sugar. Honey and applesauce bring enough natural sweetness to every bite to completely replace processed sugar.
Label ingredients for zucchini chocolate chip muffins. Label ingredients for zucchini chocolate chip muffins.

Recipe ingredients

Spicy cinnamon, nutmeg, honey and fruity applesauce create a wonderful and subtle balance of flavors. Scroll to the recipe card at the bottom of the post for exact quantities.

  • All Purpose Flour – Avoid cake flour and bread flour. Only all-purpose flour will prevent muffins from clumping.
  • Regular oats—— They must be old fashioned oats, not instant oats.
  • baking powder – Please check its expiry date before adding it.
  • baking soda – If there are clumps, pass through a sieve.
  • Salt – Kosher salt is best.
  • Cinnamon – You can use pumpkin spice instead.
  • Nutmeg powder – Do not add more cinnamon as the flavor will become overwhelming.
  • Honey – Maple syrup and agave nectar are great alternatives.
  • Applesauce – Make sure it has no added sugar. You can also make your own by mixing 1 small peeled apple with 1/4-1/2 cup water.
  • coconut oil – Vegetable oil, corn oil and canola oil can be added.
  • Egg – Liquid eggs are perfect for this.
  • Vanilla extract – You can also use almond extract.
  • zucchini – Don’t forget to squeeze it as excess moisture will affect the texture of the muffin.
  • Chocolate Chips – I prefer mini chocolate chips, but regular ones will work too.
Zucchini chocolate chip muffins cut in half on a plate. Zucchini chocolate chip muffins cut in half on a plate.

How to Make Chocolate Chip Zucchini Muffins

The muffins are as simple as the spiced vanilla box recipe, but with sweet zucchini in the batter. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Prepare the oven. Preheat oven to 350F. Line a muffin tray with liners and set aside.
  • Prepare the zucchini. Place zucchini in cheesecloth and squeeze out as much excess liquid as possible. You can also put your hand over the filter and squeeze it. Set it aside.
  • Mix dry ingredients. In a large bowl stir flour, oats, baking powder, baking soda, salt, cinnamon and nutmeg.
  • Make a wet mixture. Mix honey, applesauce, coconut oil, eggs, and vanilla extract in another bowl until smooth.
  • Mix the mixture. Slowly stir dry ingredients into wet mixture until just combined. Add the zucchini and chocolate chips as well. Scrape the sides of the bowl to make sure everything is well combined.
  • Bake them. Fill the liners with batter until 3/4 seconds full. Bake for 25-27 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve. Remove muffins from oven and let cool for 15 minutes. Serve and enjoy!

Tips and variations

Make a chocolate batter and add cranberries and crispy coconut for a breakfast dessert.

  • Do not open the oven door. Do not open the oven door after placing the waffles in the oven. The temperature will drop every time it is opened, affecting the baking time and taste. This may result in the waffles being burnt or rubbery.
  • Skip the liners. Coat a muffin tray with nonstick spray and cut out parchment circles and place them in the bottom of each cavity. Add the batter and bake as usual.
  • Heat them. For a fresh-baked feel, sprinkle waffles with 1/2 teaspoon milk and microwave in 10-second increments until warm.
  • More plugins. Stir 1/2 cup chopped pecans, walnuts, cranberries or shredded coconut into the batter for added flavor and texture.
  • Add more chocolate. Stir 1/4 cup cocoa powder into the dry ingredients for extra chocolate flavor.
  • Make mini loaves. Grease mini loaf pans with nonstick spray or cooking spray. Line cavity with parchment paper. Add the batter and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Close-up of fluffy chocolate chip zucchini muffins. Close-up of fluffy chocolate chip zucchini muffins.

Store correctly

I like to store these Zucchini Chocolate Chip Muffins in a Ziploc bag for an easy on-the-go breakfast.

  • counter: Store them on the counter out of direct sunlight for up to 2 days.
  • refrigerator: Store them in an airtight container for up to 7 days. Leave them on the counter for 10 minutes before serving.
  • refrigerator: Place them in a freezer bag and freeze for up to 3 months. Thaw them in the refrigerator overnight or on the counter for 30 minutes.

More waffle recipes to try

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describe

These moist Zucchini Chocolate Chip Muffins are naturally sweetened, packed with zucchini and chocolate chips, and have the perfect texture.



  1. Preheat oven to 350°F.
  2. Add cupcake liners to each muffin tin.
  3. Grate the zucchini and squeeze any excess liquid from the zucchini. Set aside.
  4. In a medium bowl, add flour, regular oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir together.
  5. In a large bowl, combine honey or syrup, unsweetened applesauce, coconut oil, eggs, and vanilla extract. Stir together until smooth.
  6. Slowly add dry ingredients to wet ingredients until all ingredients are combined.
  7. Stir in zucchini and chocolate chips.
  8. Fill muffin tins 3/4 full with batter.
  9. Bake for 25-27 minutes, or until a toothpick comes out clean.
  10. Serve.


Nutrition

  • Serving size: 1 muffin
  • Calories: 188
  • sugar: 16 grams
  • sodium: 162 mg
  • fat: 9 grams
  • Saturated fat: 7 grams
  • carbohydrate: 32 grams
  • fiber: 3 grams
  • protein: 3 grams
  • cholesterol: 16 mg



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