These zucchini chocolate chip muffins are packed with shredded zucchini, raisins and chocolate chips, and perfectly spiced with vanilla, cinnamon and a hint of nutmeg.
Perfect for breakfast, these muffins are also a great snack any time of the day.
It’s time to get out the grater, fire up the oven and bake some zucchini chocolate chip muffins!
Zucchini can vary considerably in their moisture content. If they are garden fresh, they are likely to have a lot of moisture. Whereas, off-season zucchini may be on the dry side.
To keep consistency in quality every time we make these muffins, we squeeze out any excess moisture.
How to Make Zucchini Chocolate Chip Muffins
- First, preheat the oven to 425-degrees F. Don’t worry, the muffins will only bake for 5 minutes at this temperature before the oven is lowered to 375-degrees F for the remainder of the baking process. By starting the muffins at a higher temperature for the first 5 minutes, the muffins will form nice, domed tops.
- Grease or line a standard 12-cup muffin tin with paper liners.
- Prepare your flax eggs by whisking together 2 tablespoons ground flaxseed meal and 6 tablespoons lukewarm water. Set aside for 5-10 minutes. If egg allergy is not an issue and you’re not vegan, you can use 2 pasture-raised eggs in place of flaxseed meal and water.
- In a medium-sized bowl, whisk together flour, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg. Make sure your baking powder and baking soda are fresh. We replace ours every 6 months to ensure leavening power is not lost.
- Put brown sugar, oil, applesauce, water and vanilla in a large mixing bowl and whisk together until smooth. Return to flaxseed mixture and vigorously whisk, then gradually blend into main mixture.
- Add dry ingredients, stirring just until combined. Do not over mix. Fold in zucchini, chocolate chips and raisins.
- Portion batter into muffin liners. We use a blue, number 16 scoop, also called a disher. This ensures each muffin is the same size. If desired, sprinkle each muffin with chocolate chips.
- Bake for 5 minutes at 425-degrees F. Lower oven temperature to 375-degrees F and continue baking for about 15 minutes, until the muffins are golden brown and the tops are firm and bounce back when you gently press on them. You can also insert a toothpick in the center of a muffin; if it comes out clean, they are done.
- Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.
Or, dig right in…they are fabulous, warm out of the oven!
Storing Muffins
Naturally moist muffins, like these zucchini chocolate chip muffins, tend to get sticky and soggy in lidded containers and zip lock bags that prevent air circulation.
When the muffins have completely cooled, put a paper towel on the bottom of a large airtight container. Place the muffins in the container in a single layer. Top muffins with another paper towel before putting the lid on.
Enjoy these muffins for up to 3 days stored at room temperature. Heat them up slightly for a real treat!
Zucchini Chocolate Chip Muffins
Yield 12 Muffins
Free of: gluten and top 8 allergens.
Rich chocolate and raisins complement zucchini for superbly moist and delicious muffins.
Ingredients
2 cups grated zucchini, firmly packed
2 flax eggs (6 tbsp lukewarm water + 2 tbsp flaxseed meal) (see recipe notes)
1-3/4 cups gluten-free flour blend, such as King Arthur GF All-Purpose Flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum (omit if using flour blend with xanthan gum)
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup light brown sugar, firmly packed
1/4 cup olive oil or canola oil
1/4 cup unsweetened applesauce
2 tbsp water
1 tsp vanilla extract
1/2 cup golden raisins (or cranberries), optional
3/4 cup allergy-friendly chocolate chips, such as Enjoy life dark morsels, divided (1/2 cup + 1/4 cup)
Instructions
- Preheat oven to 425-degrees F. The muffins will only bake for 5 minutes at this temperature before the oven is lowered to 375-degrees F for the remainder of the baking process. By starting the muffins at a higher temperature for the first 5 minutes, the muffins will form nice, domed tops.
- Lightly grease a standard 12-cup muffin tin or line with muffin liners.
- Place grated zucchini in a colander over a bowl and squeeze to drain excess moisture.
- In a small bowl, whisk together water and flaxseed meal.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg.
- Put brown sugar, oil, applesauce, water and vanilla in a large mixing bowl and whisk together until smooth. Return to flaxseed mixture and vigorously whisk, then gradually blend into main mixture. Add dry ingredients, whisking just until combined. Do not over mix. Fold in zucchini, raisins and 1/2 cup chocolate chips.
- Portion batter into muffin liners. We portion a heaping blue, number 16 scoop, also called a disher. This ensures each muffin is the same size. If desired, take the remaining 1/4 cup of chocolate chips and sprinkle some on each muffin.
- Bake for 5 minutes. After 5 minutes, lower the oven temperature to 375-degrees F and bake another 15 minutes, until the muffins are golden brown and the tops are firm and bounce back when you gently press on them. You can also insert a toothpick in the center of a muffin; if it comes out clean, they are done.
- Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.
- Fabulous fresh and warm out of the oven, you don't have to cool them to enjoy!
Notes
- This recipe was adapted from a chocolate chip zucchini bread we first developed for Allergic Living Magazine.
- If egg allergy is not an issue and you're not vegan, you can use 2 large pasture-raised eggs in place of the flax eggs (water and flaxseed meal).
- If you opt not to add chocolate chips, increase the raisins to 3/4 cup.
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