Use leftover zucchini in these scrumptious chocolate chip zucchini bread muffins! This cake is delicate, moist, and bursting with a strong chocolate taste thanks to the cocoa powder and chocolate chips. These chocolate zucchini muffins include around 2 cups of shredded zucchini and always come out flawlessly. Recipe for chocolate chip muffins One of my favorite culinary creations is zucchini muffins. My family also enjoys cinnamon banana bread muffins, banana muffins with chocolate chips, and these incredible chocolate zucchini muffins. 
These muffins with chocolate chips and zucchini have never had a poor batch, in my experience. I like tried-and-true recipes that are trustworthy! And believe me when I tell that the nearly 2 cups of shredded zucchini in these muffins won't irritate the kids. ESSENTIAL ELEMENTS The ingredients needed to create these muffins are listed below. I also provide some advice that should help you make this meal in your own kitchen. Either canola or vegetable oil be used, but I always use canola oil when a baking recipe asks for it. Large Eggs, Granulated Brown Sugar, and Light Vanilla Extract - Use real vanilla extract rather than counterfeit vanilla extract for the most authentic taste. Zucchini that has been Shredded - Use the fine side of a cheese grater to shred the zucchini. Gently shred zucchini rather than cutting it into bigger, thicker pieces. It blends in better when it is coarsely shredded. All-Purpose Flour – If necessary, this may be readily replaced with a 1:1 gluten-free flour mixture. Baking powder without sugar and cocoa powder Sea salt is a fantastic alternative to table salt, which I often use for baking soda salt. One bag of little chocolate chips is more than enough! Since I like tasting chocolate in every mouthful of these muffins, I prefer to add chocolate chips. ZUCCHINI AND CHOCOLATE CHIP METHOD MUFFINS One of the finest ways to increase moisture and richness without increasing the amount of calories and fat in baked products is to use finely chopped zucchini. 
And you wouldn't guess that there is zucchini in these muffins. To create this lunch, just follow the short instructions below. For the whole recipe card, which includes all of the ingredients as well as thorough directions and recommendations, scroll to the bottom of the page. Preperation: Set the oven's temperature to 350 degrees Fahrenheit. To line a 12-cup muffin pan, set aside cupcake or muffin liners. Features of the Wet: Combine canola oil, sugar, brown sugar, egg, and vanilla essence in a basic "wet ingredients" mixture. With care, stir in the shredded zucchini. Dry Ingredients: Combine the "dry ingredients" in a separate bowl. All-purpose flour, cocoa powder, baking powder, baking soda, and salt are all required in this recipe. Mix the liquid ingredients well after adding the dry ingredients. The chocolate chips should be mixed in with the remaining ingredients. Bake: Divide the batter equally among the 12 muffin tins. Fill each muffin cup to approximately 3/4 of the way. You may need to bake more than 12 muffins, depending on the size of the wells in your muffin pan. Bake and relish! SUCCESSFUL GUIDANCE If the shredded zucchini is very "juicy," wipe it with a paper towel to eliminate extra moisture before incorporating it into the muffin batter. The zucchini should be wet, but not soggy or producing a pool of zucchini juice, since it is intended to offer moisture. Additionally, while grating the zucchini, use the cheese grater's finer side. When the zucchini is finely shredded, the taste of these muffins is much improved. It seems to have a smoother texture and blends in beautifully. Cupcake Cups: The muffin cups will nearly be completely filled. These muffins are spherical and fluffy. The size of each muffin well in the muffin/cupcake pan seems to vary. 
Bake additional muffins if the batter is surplus. The recipe card, which makes 12 muffins, is connected to the muffin pan that I use. To avoid overfilling them, they should be filled almost to the top. Chocolate Pieces: To sprinkle on top of the muffins before baking, save at least 14 cups of the chocolate chips. Micro chocolate chips are perfect for this recipe since they evenly spread a lot of chocolate throughout the muffin. Make Use of Cupcake Liners: By doing this, the muffin's sides and edges won't bake up too dark. In my opinion, the muffins cook more evenly when there is a barrier between the muffin pan and the batter. In the recipe card below, I've included links to some of my favorite liners. Questions and Answers Regarding Chocolate Chip Zucchini Muffins Utilizing leftover muffins
- Any leftover muffins should be stored on the counter in an airtight container or a large Ziploc bag.
- You may chill muffins in the refrigerator if you like them cold.
- For three to four days, leftovers may be stored.
Can Muffins Be Frozen? You can, of course. Make the muffin batter as directed on the box, then bake the muffins. When the muffins are at room temperature, cover them in foil or plastic wrap and put them in a gallon-sized Ziploc bag that is freezer-safe. Keep frozen for a maximum of two months. 
What can be done to make them tastier? Replace the oil in this recipe with applesauce to cut the calories and fat content. Although I've never tried it, I've heard that applesauce is a great oil substitute. If you're unsure, start with half oil and half applesauce and taste it. Ingredients
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 1½ cups finely shredded zucchini (about 2 zucchini)
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) miniature chocolate chips
Instructions
- Obtain cupcake liners and line a 12-cup muffin or cupcake tray. Preheat the oven to 350 degrees Fahrenheit. Spray it generously with cooking spray as an alternative. I advise you to use liners.
- In a large mixing basin, combine the oil, eggs, sugar, brown sugar, and vanilla essence. Whip everything together completely.
- Use a wooden spoon or spatula to delicately fold in the chopped zucchini.
- The flour, cocoa powder, baking soda, baking powder, and salt should all be combined in a different basin. The mixture should be stirred to remove any clumps.
- Combine the dry ingredients and the liquid components together using a wooden spoon or spatula.
- Stir the chocolate chips in the bag to combine them. Save a few little chocolate chips, if preferred, for the muffins' topping before baking. This is optional and only serves to "make things lovely."
- Divide the muffin batter equally among the 12 muffin tins. Each will be almost entirely occupied. Sprinkle the mini chocolate chips on top before baking if you set any aside for the topping.
- The tops should be puffy and rounded after 20 to 25 minutes of baking, and a toothpick inserted in the middle should come out clean.
- Before moving the muffins to a cooling rack, let them 10 minutes to cool in the pan. When they are still warm, I like eating them.