Name: Chocolate Chip Zucchini Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Ingredients: 4 cups all-purpose flour; 1 ½ cups sugar; 1 Tablespoon cinnamon; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; ½ cup greek yogurt (I use 2% Fage); 8 Tablespoons butter melted; 2 eggs; 2 teaspoons vanilla; 1 cup buttermilk; 4 cups shredded zucchini; 1 cup chocolate chips

We’ve definitely had muffins on the brain lately. And although we gave you a great gluten free blender muffin recipe last week, between the crazy amounts of zucchini in my garden and my need to have quick portable breakfasts and snacks, I knew I needed to give you these Chocolate Chip Zucchini Muffins as well. Not only are these muffins moist and super flavorful, they also freeze well! Read on for the recipe!

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My garden has been a disappointment this summer. Barely any tomatoes, the deer ate my peppers, and I’ve seen very few cucumbers. Almost sounds like a bad country song, doesn’t it?

But the zucchini. The zucchini is growing like crazy. Huge beautiful zucchini. Just look at the photo below! Although the zucchini in front is average in size, the one in the back is huge-reaching all the way to the ground! It’s a beauty, I tell you! And I’ve gotten bunches of these monster zucchini. The hardest part is been finding great ways to use them up!

Although the larger sized zucchini can sometimes be a little woody, if you shred them using the food processor (I love this one), they are perfect for use in bread, muffins, pancakes, you name it.

Grab your muffin tins and make these perfectly portable snacks, or delight your kids and serve these muffins for breakfast! Have I mentioned you can freeze them? Just imagine a delicious chocolate chip zucchini muffin in December! Or better February (February in Minnesota can be pretty brutal!).

Chocolate makes them kid approved. Zucchini makes them parent approved. Win-Win.

Chocolate Chip Zucchini Muffins

Moist and flavorful these muffins are perfect for breakfast or a snack. Bonus: these muffins freeze beautifully so make extra and enjoy later!

Course Breakfast, Snack

Cuisine American

Keyword zucchini muffins

Prep Time 10 minutes

Cook Time 22 minutes

Resting time 10 minutes

Total Time 32 minutes

Servings 24 muffins

Calories 210 kcal

Author With Two Spoons

Ingredients

4 cups all-purpose flour
1 ½ cups sugar
1 Tablespoon cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
½ cup greek yogurt I use 2% Fage
8 Tablespoons butter melted
2 eggs
2 teaspoons vanilla
1 cup buttermilk
4 cups shredded zucchini
1 cup chocolate chips

Instructions

Preheat oven to 350 °F.
Prepare 2 standard sized muffin tins (see notes).
In a large mixing bowl, combine flour, sugar, cinnamon, baking soda, baking powder, and salt.
In a medium mixing bowl, combine yogurt, butter, eggs, vanilla, and buttermilk.
Add the wet ingredients to the dry ingredients and mix until all of the flour is incorporated.
Fold in the zucchini and then the chocolate chips, reserving a few chocolate chips to sprinkle on the top.
Scoop mixture into prepared muffin tins. Sprinkle remaining chocolate chips on top. Place into the oven. Begin checking for doneness at 20 minutes. The muffins are done when a toothpick inserted in the center comes out clean (in my oven at home this was about 22 minutes, in my oven at my cabin this was about 23 minutes).
Remove from oven and allow to cool for 10 minutes.
Remove from the muffin tins and enjoy!