Do I Need to Peel Zucchini for Chocolate Chip Zucchini Muffins?

No. There is no need to peel zucchini before shredding it for Chocolate Chip Zucchini Muffins. Zucchini skin is thin and tender, and it softens during baking. Simply wash and dry the zucchini, trim the ends, and shred it with a box grater or food processor. If you have an unusually large zucchini with mature, tough seeds, you can remove the seedy center before shredding.

Should I Squeeze the Water Out of Shredded Zucchini?

For this Chocolate Chip Zucchini Muffins recipe, you should not squeeze the shredded zucchini dry. The natural moisture in fresh zucchini helps hydrate the batter and contributes to the muffins' soft, moist texture. The batter may initially look somewhat dry when the wet and dry ingredients are combined. Once you fold in the shredded zucchini, its moisture helps bring everything together. Removing too much water could result in drier muffins.

Can I Freeze Chocolate Chip Zucchini Muffins?

Yes. Chocolate Chip Zucchini Muffins are freezer-friendly, making them ideal for preparing ahead or using a large harvest of summer zucchini. Let the muffins cool completely before placing them in an airtight freezer-safe container or bag. They can be stored in the freezer for a few months. Thaw the muffins before serving, and warm them briefly if you prefer that freshly baked texture.

Easy Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 3/4 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; 1 large egg; 1/2 cup canola or vegetable oil; 1/4 cup buttermilk; 1 teaspoon pure vanilla extract; 1 1/2 to 2 cups shredded fresh zucchini; 1/4 cup mini chocolate chips; 1/4 cup chopped walnuts

Description

Moist and tender Chocolate Chip Zucchini Muffins made with fresh shredded zucchini, warm cinnamon, mini chocolate chips, and crunchy walnuts. These easy homemade muffins are perfect for breakfast, snacks, meal prep, or using up fresh summer zucchini.

Ingredients

Scale

1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large egg
1/2 cup canola or vegetable oil
1/4 cup buttermilk
1 teaspoon pure vanilla extract
1 1/2 to 2 cups shredded fresh zucchini
1/4 cup mini chocolate chips
1/4 cup chopped walnuts

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Instructions

Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper liners or lightly grease the muffin wells.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and kosher salt.
In a separate bowl or large measuring cup, whisk together the oil, buttermilk, egg, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients and gently mix until the batter just begins to come together. Some visible flour is fine at this stage.
Add the shredded zucchini and fold gently until the moisture from the zucchini incorporates the remaining dry ingredients. Do not overmix.
Gently fold in the mini chocolate chips and chopped walnuts until evenly distributed.
Divide the batter evenly among the 12 prepared muffin cups. Sprinkle additional mini chocolate chips on top if desired.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to rest in the pan for about 2 minutes, then transfer them to a wire rack to cool completely.

Notes

Do not squeeze the moisture from the shredded zucchini. Its natural liquid helps hydrate the batter and keeps the muffins moist.
Avoid overmixing the batter, as this can create a tough crumb.
For a whole-grain variation, replace half of the all-purpose flour with whole wheat flour.
For a lighter version, replace 1/4 cup of the oil with 1/4 cup unsweetened applesauce.
The walnuts can be omitted for a nut-free version.
To make zucchini bread instead, transfer the batter to a greased 9-inch loaf pan and bake at 350°F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool muffins completely before freezing. Store in an airtight freezer-safe container or bag for up to a few months and thaw before serving.
Nutrition values are approximate and may vary depending on ingredients and brands used.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 236 kcal
Sugar: 16 g
Sodium: 219 mg
Fat: 12.7 g
Saturated Fat: 1.8 g
Unsaturated Fat: 10.8 g
Trans Fat: 0 g
Carbohydrates: 28.6 g
Fiber: 1 g
Protein: 3.2 g
Cholesterol: 16 mg