Zucchini Chocolate Chip Muffins

June 25, 2008

The batter of these muffins is very thick and not too sweet — the real sweetness comes from the chocolate chips. I double-grated the zucchini in my food processor. The second pass turns the strings into almost a mince, which I thought would be less obtrusive for my vegetable-averse kids. It’s not necessary to do that extra prep, though.

G. gobbled them up, actually making little happy noises as he scarfed down a still-warm muffin. He did point to one of the more visible zucchini pieces and ask me to take it out, but I said “It’s just part of the muffin,” and that seemed to satisfy him. A. hasn’t tried them yet, but I will offer them for breakfast tomorrow with some yogurt.

Finally, this was my first time using “nut and party cups” rather than traditional paper cupcake liners. I see a lot of food bloggers using them so I thought I’d give them a try — I found them at A.C. Moore, a crafts store, in the cake decorating aisle. They’re easy to use because they have more structure than a regular liner and can be used without a muffin tin (and you can fit lots on a baking sheet). I think they’re very clean and precise-looking, too. But they’re definitely a bit harder to peel away from the muffin after baking.

Zucchini Chocolate Chip Muffins
Adapted from Simply Recipes’ Zucchini Muffins

Makes 14 muffins

3 c. grated zucchini (about 1 large)
1 stick (8 Tbsp.) unsalted butter, melted
2/3 c. sugar
2 eggs
2 tsp. vanilla
2 tsp. baking soda
1½ c. all-purpose flour
1½ c. whole wheat flour
1 tsp. cinnamon
1/4 tsp. nutmeg
1 c. mini chocolate chips

Preheat oven to 350° F.

In a large bowl, combine all of the ingredients up to the chocolate chips, and mix thoroughly. Add chocolate chips and stir to combine.

Lightly grease your cupcake liners with non-stick spray and fill to just below the top — you may need to pat the batter down as you fill the liners, as it is very thick.

Bake for 30 minutes, or until muffins are golden brown and a toothpick inserted into the center comes out clean. Cool for at least 30 minutes before removing muffins from their liners.

Filed under: Bread & Muffins,CSA

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9 Comments

  • 1. Sharon  |  June 26, 2008 at 5:37 am

    Those look great! My family would gobble them up, too! I’ll have to try them out. I like the look of those muffin cups.

  • 2. Crumbs, 6/26/08 | chickin&hellip  |  June 26, 2008 at 10:24 am

    [...] loved the zucchini muffins, and had two for breakfast. After the first one he exclaimed, “Mom, I could eat 10 more of [...]

  • 3. jd  |  June 26, 2008 at 1:50 pm

    Yoza – that looks delicious! I love how the muffin is bursting out of the paper cup, just begging to be eaten!

    I’m definitely adding this recipe to my post-Bar Exam cooking/baking marathon list :)

    Thanks for the great idea!

  • 4. Carol  |  June 27, 2008 at 5:35 am

    I made a variation on these yesterday and they came out great! I added a few spoonfuls of vanilla yogurt to make the batter a little moister and instead of chocolate chips I used white chocolate chips, walnuts, and dried cranberries. Slathered with cream cheese, they made for a light and easy dinner with a fruit salad. Thanks for posting!

  • 5. Cathy  |  June 27, 2008 at 9:45 am

    What a great recipe – and Carol I love your suggestions. These are great to make and keep in the freezer and grab and go for breakfast.

    Thanks for sharing
    Cheers
    Cathy
    http://www.wheresmydamnanswer.com

  • 6. merrie  |  June 27, 2008 at 6:07 pm

    I just got zucchinis from my food- co-op so I want to try this Monday.
    Thanks!

  • 7. Menu Plan Monday, 6/30 - &hellip  |  June 29, 2008 at 8:37 pm

    [...] Zucchini Chocolate Chip Muffins were the big hit of the week with my boys. The muffins froze well and were easily reheated in the [...]

  • 8. anna  |  August 11, 2008 at 5:32 pm

    I found your recipe link on the Simply Recipe site — very impressive Dara. I am putting the muffins in the oven right now and I too double process the zucchini…

  • 9. chickinthekitchen.com &ra&hellip  |  December 29, 2010 at 5:48 pm

    [...] 5 Posts, Written Anytime 1. Unstuffed Cabbage with Ground Turkey (linked from Tipnut) 2. Zucchini Chocolate Chip Muffins (linked from Simply Recipes) 3. Slow Cooker Italian-Style Turkey Meatballs (top Google search term, [...]


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DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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