Healthy & Moist Chocolate Zucchini Muffins

It’s funny isn’t it how baking never really goes as smoothly as we hope because the first time I tried zucchini muffins I grated the zucchini too fine so the batter turned out watery and the muffins sank right in the middle and I just stared at them thinking well that’s not the picture-perfect moment I imagined yet somehow I laughed because honestly that’s me in the kitchen always messing something up the first try.

The second time wasn’t perfect either because I forgot to grease the pan and of course half the muffins stuck and ripped apart when I tried to take them out so I ate the broken ones straight from the pan with a spoon and guess what they still tasted amazing and that’s when I realized baking doesn’t have to be perfect to be good

When I finally got them right they came out golden soft and full of that warm cinnamon smell and I was shocked at how good they were and honestly a little proud too and I thought to myself why didn’t I try this sooner.

Have you ever had that moment where you almost gave up but then the recipe surprised you and turned out even better than you expected because if not you’re in the right place and these zucchini muffins might just be that recipe for you.

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 2 large eggs
• ½ cup sugar
• ½ cup brown sugar
• ½ cup vegetable oil or melted butter
• 1 teaspoon vanilla extract
• 2 cups grated zucchini
• ½ cup milk
• ½ cup chocolate chips or chopped nuts optional

Ingredients notes

• Flour is the powder that makes the muffins hold their shape.
• Baking powder and baking soda are like magic bubbles that make the muffins rise and get fluffy.
• Salt makes the muffins taste better by balancing the sweetness.
• Cinnamon and nutmeg are warm spices that make the muffins smell cozy like autumn.
• Eggs help everything stick together like glue.
• Sugar and brown sugar make the muffins sweet. Brown sugar also makes them moist and soft.
• Oil or butter makes the muffins tender. Oil keeps them extra moist while butter gives them more flavor.
• Vanilla is the sweet smell that makes the muffins taste like a bakery treat.
• Zucchini is the secret veggie that melts into the muffins and keeps them soft. You won’t even see it once baked.
• Milk makes the batter smooth and not too thick.
• Chocolate chips or nuts are fun extras for crunch or gooey sweetness.

How to make zucchini muffins?

Step 1: Prepare the zucchini

Wash the zucchini and dry it with a towel. Take a grater and shred it into small pieces. You don’t need to peel the skin because it is soft and healthy. Put the grated zucchini in a bowl. If it looks very wet press it gently with a paper towel to remove some water.

Step 2: Mix the dry ingredients

Take a big bowl. Add the flour baking powder baking soda salt cinnamon and nutmeg. Use a spoon or whisk to mix them together. This way all the powders spread out evenly.

Step 3: Mix the wet ingredients

In another bowl crack the eggs. Add sugar brown sugar oil and vanilla. Use a whisk or fork to stir until smooth. It will look creamy.

Step 4: Combine wet and dry

Pour the wet mixture into the bowl of dry ingredients. Stir slowly until everything is mixed. Don’t stir too much or the muffins will be heavy. Just enough until the flour disappears.

Step 5: Add zucchini and extras

Now add the grated zucchini and milk to the batter. Stir gently until they are mixed in. If you want to add chocolate chips or nuts this is the time. Sprinkle them in and fold gently.

Step 6: Fill the muffin pan

Take a muffin pan and put paper liners inside. If you don’t have liners just grease the pan with butter or oil. Spoon the batter into each cup until about two thirds full. This gives space for the muffins to rise.

Step 7: Bake

Heat the oven to 350°F or 175°C. Place the pan in the oven. Bake for about 20 to 25 minutes. To check if they are ready stick a toothpick in the middle of a muffin. If it comes out clean they are done.

Step 8: Cool and enjoy

Take the muffins out of the oven carefully. Let them cool for a few minutes in the pan then move them to a wire rack. Now they are ready to eat. Enjoy them warm or cold.

Kitchen equipment needed

• Grater
• Mixing bowls
• Whisk or fork
• Spoon or spatula
• Muffin pan
• Paper liners or oil for greasing
• Measuring cups and spoons
• Oven

Storage options!

If you don’t finish all your zucchini muffins you can keep them for later. Put them in a box or bag and leave them at room temperature for two days. If you want them to last longer put them in the fridge where they will stay fresh for up to a week. You can also freeze them. Wrap each muffin in plastic or foil and place them in a freezer bag. They can last up to three months. To eat just warm them up in the microwave or oven.

Variations!

Zucchini muffins are fun because you can make them in many different ways. You can add chocolate chips for sweetness or walnuts for crunch. You can use raisins or dried cranberries for a fruity twist. You can even add shredded carrot to make them taste like carrot cake. For a healthier version use whole wheat flour instead of white flour. You can also replace some sugar with honey or maple syrup. If you like a lighter flavor add lemon zest for a fresh taste. Each change makes a new kind of muffin.

What to enjoy with this recipe?

Zucchini muffins taste great on their own but they shine even more when paired with other foods so you can enjoy them with a warm cup of tea or with coffee for a morning boost and they’re also lovely with a glass of milk especially for kids and you can serve them with fresh fruit like apple slices or berries for a light snack and if you want something creamy they go perfectly with yogurt or even a little cream cheese spread and for a hearty breakfast pair them with scrambled eggs or oatmeal and if you’re in the mood for a sweet treat combo I love them with some Brown Butter Pumpkin Snickerdoodle Cookies because the spiced cookies and the soft muffins together feel like pure autumn comfort

Tips for making the best zucchini muffins!

Always grate the zucchini fresh. Don’t peel it because the skin melts into the muffins and gives color. If your zucchini is very wet squeeze out some water so the muffins don’t get soggy. Don’t mix the batter too much because that makes muffins dense. Fill the muffin cups only two thirds full so they have space to rise. Use fresh baking powder and soda so they puff up nicely. Taste the batter before baking and add a little more cinnamon or vanilla if you like stronger flavors. And don’t forget extras like chocolate chips because they make the muffins more fun.

FAQ

What are zucchini muffins made of

They are made of flour sugar eggs zucchini oil and spices baked into small muffins.

What do zucchini muffins taste like

They taste sweet soft and slightly spiced with a hint of cinnamon and nutmeg. You don’t really taste the zucchini.

Can I make zucchini muffins without eggs

Yes you can use applesauce mashed banana or yogurt instead of eggs.

Are zucchini muffins healthy

Yes they are healthier than regular muffins because they have vegetables inside.

Do zucchini muffins taste like vegetables

No they taste sweet like cake and the zucchini just makes them moist.

Can I freeze zucchini muffins

Yes wrap them well and freeze for up to three months.

How long do zucchini muffins last

At room temperature they last two days in the fridge up to one week.

Can I add chocolate chips

Yes chocolate chips make them sweeter and kids love them.

Do I need to peel the zucchini

No the skin is soft and disappears when baked.

What can I use instead of sugar

You can use honey maple syrup or coconut sugar.

How do I know when the muffins are done

Stick a toothpick in the center and if it comes out clean they are ready.

Can I make mini zucchini muffins

Yes just use a mini muffin pan and bake for about 12 to 15 minutes.