Picture perfect zucchini chocolate chip muffins that are tall, moist, chocolatey and never soggy!
- 1 1/2 pounds Zucchini, shredded
- 1 1/4 cups Brown Sugar
- 1/4 cup Vegetable Oil
- 2 Eggs
- 2 tsp Vanilla Extract
- 2 cups Flour
- 1 Tbsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1 1/2 tsp Salt
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 cup Semi-Sweet Chocolate Chips
- 3/4 cup Toasted Walnuts – Optional
- Sparkling Sugar, for topping muffins
- Preheat your oven to 425 degrees. Line your muffin tin with cupcake liners.
- In a large bowl, whisk together the dry ingredients, from the flour, cinnamon, salt, baking soda, baking powder, and nutmeg.
- In another large bowl, with a hand mixer if you have it, beat together the brown sugar, oil, eggs, and vanilla.
- For the zucchini, shred it using a box grater set over a tea towel. Gathering the ends of the towel, twist the towel and squeeze as much liquid out of the shreds as possible. Then stir the shredded zucchini into the liquid ingredients.
- Combine the wet and dry ingredients and fold together until just combined, with a couple streaks of flour still remaining – so you know you haven’t overmixed.
- Lastly, stir in the chocolate chips. Allow the batter to rest about 10 minutes.
- Fill each tin until it is level with the top of the muffin tin cavity. Sprinkle the tops with sparkling sugar, or regular granulated sugar.
- Bake for 5 minutes at 425 degrees, and then lower the temperatures to 350 for the remaining 15-17 minutes of the baking time. When a toothpick inserted into the muffin comes out nearly clean, with only a couple of dry crumbs, your muffins are done.
- Allow them to cool on a wire rack for 10-15 minutes in the muffin tin, and then remove to cool completely.
Adapted from America’s Test Kitchen Zucchini Bread Recipe
Keywords: Muffins, Zucchini, Vegetable, Breakfast, Baking