I love exploring the delightful twist of zucchini in muffins with this recipe. The moist chocolate zucchini muffins burst with semisweet chocolate chips and crunchy walnuts, adding a perfect balance of texture. Perfect for a satisfying breakfast or snack, they combine healthful veggies with a touch of indulgence in each bite.

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I first stumbled across The Best Chocolate Chip Zucchini Muffins Recipe by Renee’s Kitchen Adventures and man, it changed my view on what muffins could be. I decided to try these muffins when I realized they combine ingredients like 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon baking powder with a pinch of salt and 1/2 teaspoon ground cinnamon to give it a surprising twist.

Then mixing in 2 large eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar and 1 teaspoon vanilla extract, I knew this was gonna be different from your usual zucchini recipes dessert muffins. And oh boy, the addition of grated zucchini mixed with 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts makes it one of the most interesting muffins zucchini I’ve ever tasted.

If you love exploring new muffin recipes that are a bit out of the ordinary, you’ve got to give this one a try.

Why I Like this Recipe

I love this recipe ‘cause it’s super simple to make even if I’m in a rush, yet it still feels like a special treat. One of my fav parts is how the muffins come out so moist and dense with the perfect mix of melty chocolate chips and crunchy walnuts – each bite just hits the spot. I also really dig that the zucchini brings a bit of a healthy twist without losing that indulgent vibe, and it makes these muffins versatile enough for both breakfast and a snack anytime.

These chocolate chip zucchini muffins are honestly the best I’ve ever had from Renee’s Kitchen Adventures. They’re not just easy to whip up but they turn out really moist, dense and packed with chocolate chips and walnuts. I mean, sometimes it feels a little rough around the edges when I try ‘em, but that’s kinda what makes ‘em real – they’re perfect when I need a quick breakfast or a solid afternoon treat. Enjoying these muffins always reminds me how a simple recipe can be both comforting and a fun twist on the usual baked goods.

Ingredients

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Flour: Gives structure and carbs that form the muffin body.
It does its job.
Eggs: Add protein and help bind the mix, making the muffins fluffier.
Zucchini: Offers fiber and moisture so the muffins come out soft and healthy.
Chocolate Chips: Bring bursts of sweet richness that balance the veggie flavor perfectly.
Walnuts: Add a crunchy texture with healthy fats for extra good flavor.
Vanilla Extract: Boosts the aroma with an inviting, subtle sweetness everyone loves.
Sugar: Provides that familiar sweetness and helps in browning the muffins nicely.

Ingredient Quantities

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

2 large eggs

1/2 cup vegetable oil

3/4 cup granulated sugar

1 teaspoon vanilla extract

1 cup grated zucchini (squeezed lightly)

1 cup semisweet chocolate chips

1/2 cup chopped walnuts

How to Make this

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1. Preheat your oven to 375°F and line a muffin tin with paper liners.

2. In a medium bowl, whisk together 1 1/2 cups all purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.

3. In a large bowl, beat 2 large eggs, 1/2 cup vegetable oil, 3/4 cup granulated sugar and 1 teaspoon vanilla extract until smooth.

4. Stir in 1 cup grated zucchini (squeezed lightly) into the wet mix until well combined.

5. Gradually add the dry ingredients into the zucchini mixture stirring slowly until just mixed.

6. Fold in 1 cup semisweet chocolate chips and 1/2 cup chopped walnuts making sure they’re evenly spread out.

7. Spoon the batter into the muffin tin filling each cup about 2/3 full.

8. Bake for about 18 to 20 minutes until a toothpick inserted into the center comes out clean then let cool a few minutes on a rack before serving.

Equipment Needed

1. Oven
2. Muffin tin with paper liners
3. Medium bowl for the dry ingredients
4. Large bowl for the wet mix
5. Whisk or an electric mixer
6. Measuring cups and spoons
7. Grater for the zucchini
8. Spatula or large spoon for stirring and folding
9. Cooling rack
10. Toothpick for testing doneness

FAQ

Q: Can I sub whole wheat flour for all-purpose flour?

A: Yes, but the muffins might end up a bit heavier. I'd try mixing half whole wheat and half all-purpose to keep a light texture.

Q: Can I swap walnuts for pecans or another nut?

A: Sure thing! You can use any nut you like or even skip them if you're not a fan. The chocolate chips are what really steal the show.

Q: Why do I need to squeeze the zucchini?

A: Squeezing the zucchini lightly removes excess moisture. This helps prevent the muffins from becoming too soggy.

Q: How long will these muffins stay fresh?

A: They should last 2-3 days in an airtight container at room temp. For longer storage, you can freeze them.

Q: What’s the deal with using both baking soda and baking powder?

A: Using both helps the muffins rise perfectly. Baking soda works with the acid in the zucchini while baking powder gives them that extra lift.

The Best Chocolate Chip Zucchini Muffins Recipe Substitutions and Variations

1 1/2 cups all-purpose flour: You can kinda swap half of it with whole wheat flour if you want a slightly nuttier taste
2 large eggs: Try using a flax egg (1 tablespoon ground flax with 3 tablespoons water per egg) which works pretty well sometimes
1/2 cup vegetable oil: Melted butter or even unsweetened applesauce can be used instead if you’re looking for a richer flavor
3/4 cup granulated sugar: You can also use coconut sugar or brown sugar in the same amount, it gives a nice depth of flavor
1/2 cup chopped walnuts: If walnuts aren’t your jam, give pecans a go or just leave the nuts out completely

Pro Tips

1. Make sure you squeeze as much extra water as possible out of the zucchini before adding it to the batter so your muffins dont turn out too soggy.
2. When you mix the wet and dry ingredients together, don’t overdo it – a few lumps here and there is totally ok, it helps keeps the muffins fluffy.
3. Try folding in the chocolate chips and walnuts gently so they end up evenly distributed, you dont want all your chips or nuts clumped in one bite.
4. Its best to use eggs at room temperature as they blend into the batter more easily, giving you a smoother mix overall.