Best 8 Nutty Chocolate Chip Zucchini Muffins Recipes
Are you craving a sweet treat that is also packed with nutrition? Look no further than nutty chocolate chip zucchini muffins! These delectable muffins are a delicious and wholesome way to enjoy zucchini, and they are perfect for breakfast, lunch, or a snack. Plus, they're easy to make and can be tailored to your dietary needs. Whether you prefer gluten-free, dairy-free, or vegan muffins, there's a recipe out there for you. So grab your apron and get ready to bake up a batch of these irresistible muffins!
Let's cook with our recipes!
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. -Janet Pierce DeCori, Rockton, Illinois
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.
Nutrition Facts : Calories 234 calories, Fat 13g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 213mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Zucchini muffins with chocolate chips are sure to be a hit with children and adults alike. Shredded zucchini adds loads of moisture, and chocolate chips provide a hint of sweetness for the perfect breakfast or snack.
Provided by Carolyn Casner
Categories Healthy Zucchini Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Coat a 12-cup muffin tin with cooking spray.
- Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Scoop the batter into the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 10 minutes, then turn the muffins out onto a rack to cool completely.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 42.2 g, Cholesterol 44.4 mg, Fat 11 g, Fiber 2.4 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 272.2 mg, Sugar 24.3 g
ZUCCHINI MUFFINS WITH CHOCOLATE CHIPS
Loaded with shredded zucchini and chocolate chips, these zucchini muffins make a wholesome on-the-go breakfast or after school snack.
Provided by Jennifer Segal
Categories Breakfast & Brunch
Time 35m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F and set rack in the middle position. Generously coat a muffin pan generously with non-stick cooking spray.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk to combine. Stir in the zucchini.
- Add the dry ingredients to the zucchini mixture and stir until just combined. Stir in ½ cup of the chocolate chips and all of the nuts (if using).
- Using a large spoon or ice cream scoop, divide the batter into the muffin wells, filling each almost completely. Sprinkle the remaining 2 tablespoons of chocolate chips onto the muffins, pressing them in lightly so they adhere. Bake for 20 to 22 minutes, or until a tester comes out clean. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to continue cooling. Serve warm or room temperature.
- The muffins are best served on the same day they are made, but will keep, wrapped in foil, at room temperature for 2 days.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Facts : ServingSize 1 muffin (with nuts), Calories 337, Fat 16 g, Carbohydrate 44 g, Protein 5 g, SaturatedFat 7 g, Sugar 27 g, Fiber 2 g, Sodium 193 mg, Cholesterol 53 mg
ZUCCHINI-CHOCOLATE CHIP MINI MUFFINS
Ready in only 35 minutes, these mini muffins are bursting with shredded zucchini, coconut and chocolate chips.
Categories Side Dish
Time 35m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly spray 30 mini muffin cups with cooking spray.
- In large bowl, stir together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Make well in center of dry ingredients. Add eggs, vegetable oil, sour cream and vanilla; mix until well blended. Stir in zucchini, oats, chocolate chips and coconut just until combined. Fill muffin cups about 3/4 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool slightly in pan; remove from pan to cooling rack. Cool completely.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE CHOCOLATE CHIP NUT MUFFINS
These are the best chocolate muffins you will ever have!
Provided by Marais Leon
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
- In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
- Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
- Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 59.1 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 3.5 g, Protein 6.8 g, SaturatedFat 4.2 g, Sodium 180 mg, Sugar 38.5 g
ZUCCHINI NUT MUFFINS
This is my favorite muffin recipe. They come out so moist and delicious. My garden was over-run with zucchini so I made these muffins, froze them and had them through out the year. They freeze very well.
Provided by clw721
Categories Quick Breads
Time 35m
Yield 24 muffins
Number Of Ingredients 11
Steps:
- Beat the eggs until they are light and foamy.
- Add the sugar, oil and zucchini.
- Blend well with a spoon.
- Mix the dry ingredients and add to the egg mixture; blend well.
- Add the nuts, and spoon into greased muffin tins.
- Bake at 325°F for 20 minutes.
ZUCCHINI-CHOCOLATE CHIP MUFFINS
These muffins are packed with zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack.
Provided by Eva Howard
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.
- Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 264.7 calories, Carbohydrate 30.6 g, Cholesterol 15.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 212 mg, Sugar 17.1 g
ZUCCHINI-CHOCOLATE CHIP MUFFINS
Easy to make, moist and delicious. Everyone loves these muffins. We omit the nuts and use regular sized chocolate chips, because that's what we usually have on hand. I like to pulverize the zucchini in the food processor, which makes it barely detectable in the muffins, that way even my kids will eat these!
Provided by Jillster
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine egg, oil, milk, lemon juice and vanilla, mix well.
- Stir the wet ingredients into the dry until just moistened.
- Fold in zucchini, chocolate chips, and walnuts (if using).
- Fill greased or paper-lined muffins cups two-thirds full.
- Bake at 350 degrees for 20-25 minutes or until the muffins test done.
Nutrition Facts : Calories 231.6, Fat 12.5, SaturatedFat 2.2, Cholesterol 16.2, Sodium 212, Carbohydrate 27.9, Fiber 1, Sugar 14.9, Protein 3
Tips:
- Choose the right zucchini: Look for medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large, as they may be watery and have a bitter taste.
- Grate the zucchini: Use a box grater to grate the zucchini. This will help to release the moisture and make the muffins light and fluffy.
- Don't overmix the batter: Overmixing the batter can make the muffins tough. Mix just until the ingredients are combined.
- Use good-quality chocolate chips: The chocolate chips are one of the main ingredients in these muffins, so it's important to use good-quality chips. Look for chips that are made with real chocolate and have a high cocoa content.
- Bake the muffins at the right temperature: The muffins should be baked at 350 degrees Fahrenheit for about 20 minutes. If the muffins are baked at a higher temperature, they may become dry and overcooked.
Conclusion:
These nutty chocolate chip zucchini muffins are a delicious and healthy way to start your day. They're packed with nutritious ingredients like zucchini, whole wheat flour, and nuts, and they're sweetened with honey instead of refined sugar. Plus, they're so easy to make, you can have them on the table in less than an hour. So next time you're looking for a healthy and delicious breakfast or snack, give these muffins a try. You won't be disappointed!
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