Chocolate Chip Zucchini Muffins are insanely delicious, tender, and easy. Make a batch using leftover zucchini and enjoy them for a quick snack or dessert!
Few times a year I go through writer's block and lose interest in blogging altogether. When that happens, I indulge in other's creative work, get inspired by it, and slowly get my feet back into blogging. And most importantly talk about recipes I have been dying to share. These Chocolate Chip Zucchini Muffins, for example were made when zucchini first hit the market. Remember that time I went little overboard with Spring veggies?
Most days, you will find me cooking one-pot meals because I am lazy like that but there is something luxurious about using multiple bowls, spoons, and whisk for a single recipe. It makes me feel liberated from mundane everyday things even if it is temporary. It's little joy in life like holding a tall mug of chai, gorgeous sunny day, and freshly baked muffins straight out of the oven with gooey, barely melted chocolate chips that makes washing multiple dishes all worth it.
Are you at work today? Do you have plans for a cookout? or, are you taking it slow and soaking up the beautiful day by yourself? Whatever you do, I hope you take a full advantage of it. Muffins are portable and quick breakfast/snack option although I have seen some muffins that are essentially cupcakes sans the frosting.
These Chocolate Chip Zucchini Muffins are not your everyday 'health food' - it is primarily made with all-purpose flour and refined white sugar (PS. Don't forget to read my last post on Sugar is Sugar But..) but if you are looking for an insanely good/soft/ muffins - these are it. Shredded zucchini lends a tender, rich, and almost cake like texture to baked goods without tasting like zucchini. Just remember to squeeze extra moisture out before adding in with other ingredients to prevent your muffin from being soggy.
Chocolate Chip Zucchini Muffins
Author: Dixya @Food, Pleasure, and Health
- 1.5 cups grated fresh zucchini ( I used ½ of large zucchini)
- ¼ cup + 2 tablespoon neutral oil such as canola
- ½ cup sugar
- 1 egg, beaten
- 1 teaspoons vanilla
- 1 teaspoons baking soda
- pinch of salt
- 1 cup all-purpose flour
- ½ cup almond flour
- 1 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ½ cup chocolate chips (I used dark)
- Preheat the oven to 350°F (175°C). Arrange a muffin pan with muffin liner and keep it aside.
- Squeeze the grated zucchini and remove excess water.
- In a large bowl combine the sugar, egg, and vanilla. Stir in zucchini and then the oil.
- In a separate bowl, mix together the flours, baking soda, nutmeg, cinnamon, and salt. Stir dry ingredients into the zucchini mixture. Gently fold in chocolate chips.
- Use ¼ cup spoon to distribute the batter equally among the cups, filling the cups completely.
- Bake on the middle rack for about 18-20 minutes until muffins are golden brown, and the top of the muffins bounce back
- Use a toothpick or a thin bamboo skewer to make sure the center of the muffins are done.
- Set on wire rack to cool for 10 minutes or so.
- Store it for 3-5 days or freeze it for later use.