Chocolate Zucchini Muffins

(from castro15’s recipe box)

Categories: Pizza/Flatbread


  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup lightly packed shredded zucchini
  • 1/2 cup whole milk
  • 1 cup semisweet chocolate morsels, divided
  • Garnish: sanding sugar


  1. Preheat oven to 400. Spray a 12-cup muffin pan with baking spray with flour.

  2. In a large bowl, beat butter, granulated sugar, and brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

  3. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add zucchini, tossing to combine. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in 3/4 cup chocolate morsels. Divide batter among prepared muffin cups. Sprinkle remaining 1/4 cup chocolate morsels onto batter. Sprinkle with sanding sugar.

  4. Bake until a wooden pick inserted in center comes out clean, 18-20 minutes. Let cool in pan for 5 minutes. Remove from pans, and let cool completely on a wire rack.

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