These Chocolate Chip Zucchini Muffins are the ultimate EASY baking project! They are made with quality ingredients, using only one bowl and they’re ready in 30 minutes or less! Yes please!
Happy Friday, friends! What better way to celebrate the last Friday of August than to share this delightful muffin recipe?!
If your garden is producing lots of zucchini this year, this recipe is for YOU!
Why You’ll Love This Recipe:
First off – who DOESN’T love freshly baked muffins?! I think this recipe is the perfect transition recipe from Summer to Fall.
In this recipe, we are using that delightful summer squash mixed in with some cozy warm spices into a soft and pillowy muffin that just so happens to be studded with chocolate chips.
Yes – this muffin is completely refined sugar free aside from the chocolate chips….which are in every bite and so worth it!
This recipe actually uses maple syrup so they are absolutely kid, toddler and adult friendly! My son, Jack, LOVES them!
This recipe uses FRESHLY grated zucchini which keeps them super moist and gives you that yummy zucchini flavor. My favorite way to eat zucchini…baked up in a muffin!
These muffins are super easy to throw together. You whip them all up in one bowl, pop them in the oven and they’re done baking within 20 minutes give or take.
They taste amazing – super soft, fluffy and loaded with flavor. They are perfect to go with your creamy cup of morning coffee or cuppa tea. So let’s get into what you need to make them!
Ingredients You Need:
- Zucchini – you will grate this zucchini, so be sure you have a grater on hand!
- Salted Butter – this will be melted!
- Pure Maple Syrup – our main sweetener in this recipe!
- Eggs – we use 2 large eggs in this recipe.
Vanilla Extract + Cinnamon – for flavor! - Plain Greek Yogurt – this helps make the muffins extra moist!
- All Purpose Flour, Baking Soda – dry ingredients!
- Chocolate Chips – I used semi-sweet!
How to Make Muffins in 7 Simple Steps:
- Preheat the oven to 375 degrees and prepare a 12 count muffin tin – use muffin liners or grease the tin!
- Grate 1 medium zucchini – it will yield about 2 cups of zucchini. Add the grated zucchini to a clean tea towel and then WRING the tea towel out until the moisture from the zucchini has gone. Set that aside for now.
- In a large bowl, melt the butter. Let it cool for a moment and then add in the maple syrup and whisk together to combine.
- Next, add in the eggs, greek yogurt and vanilla extract and whisk until combined. Gently stir in the shredded zucchini next.
- To the bowl, add the flour, baking soda and cinnamon and stir with a wooden spoon until combined and no flour streaks are present. Add ½ cup of chocolate chips into the batter and stir in gently.
- Fill each muffin liner ⅔ of the way full with the batter. Use the last ¼ cup of the chocolate chips to top the muffins with.
- Bake for 20-22 minutes or until a toothpick can be inserted into the middle and comes out clean. Let cool in the pan for 5 minutes or so and then remove to a cooling rack. Eat while warm with butter and enjoy!
Best Muffin Baking Tips:
Be sure to preheat the oven fully before you add in the muffins!
Let the melted butter cool for a moment or two before adding in the other ingredients!
Remember to leave enough chocolate chips at the end to add on top of the muffins! They make them look so pretty and appetizing!
Be sure to use allllll of those arm muscles to squeeze out the excess moisture in the zucchini! You’ll be surprised at how much water is in it!
Be sure to not overmix the dry ingredients into the wet but at the same time, don’t leave any flour streaks in it – make sure it’s thoroughly mixed together!
Don’t overbake these! Check your oven at 20 minutes in and check a muffin with a toothpick to see if it’s done.
Ingredient Substitutions:
You can use unsalted butter instead of salted butter. You can add a small pinch of salt into the batter to add extra flavor instead.
I prefer to use Whole Milk Greek Yogurt here but you can use sour cream or 2% Greek yogurt as well.
You can omit the cinnamon if you desire but I think it adds such great flavor!
Feel free to use dark chocolate or milk chocolate chips instead of semi-sweet!
You can also use brown sugar instead of maple syrup.
Storing Leftovers:
Store baked and cooled muffins in a tightly sealed container at room temperature for up to 3 days. Enjoy warm with butter! XO -Haylie
Did you enjoy this recipe? Here are a few others you might like:
Coconut Chocolate Chunk Zucchini Bread
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Chocolate Chip Zucchini Muffins
These Chocolate Chip Zucchini Muffins are the ultimate EASY baking project! They are made with quality ingredients, using only one bowl and they’re ready in 30 minutes or less! Yes please!
Ingredients
- 1/2 cup (1 stick) salted butter, melted
- 1/2 cup pure maple syrup
- 2 large eggs
- 1/2 cup whole milk plain greek yogurt
- 1 tsp vanilla extract
- 1 medium to large zucchini, grated (should yield about 2 cups worth)
- 3/4 cup semi-sweet chocolate chips (divided)
- 1 and 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
-
Preheat the oven to 375 degrees. Prepare a 12 count muffin pan and line it with muffin liners or generous grease with butter - set this aside.
-
Grate 1 medium-large zucchini (you need about 2 cups worth). Place the shredded zucchini on top of a clean and dry tea towel. Over the sink, squeeze/wring the tea towel with the zucchini out to remove the excess water from the zucchini. Squeeze until it seems like most of the water is out! Set this aside.
-
In a large bowl, melt 1 stick (1/2 cup) of salted butter. Let cool for 1-2 minutes. To the bowl, whisk in the maple syrup until combined.
-
To the bowl, add in the eggs, vanilla extract, and greek yogurt. Whisk together until combined.
-
To the bowl, gently stir in the shredded zucchini until combined.
-
To the same bowl, add in the all purpose flour, baking soda and cinnamon. Stir in with the wooden spoon until just combined and no flour streaks are present.
-
Lastly, fold in 1/2 cup of the chocolate chips until fully combined!
-
Fill the muffin liners 2/3 of the way full and top with the remaining 1/4 cup of chocolate chips.
-
Place in the oven and bake for 20-22 min or until toothpick comes out clean.
-
Once done, let cool in the pan for 5 minutes or so and then remove to a cooling rack. Enjoy with butter!