Ah, the humble zucchini—often overlooked, yet so versatile, it feels like the secret ingredient of the century. I remember stumbling upon this recipe during a sunny Saturday afternoon when I had a surplus of zucchini and an insatiable craving for something sweet. These muffins? They’re like a warm hug, combining the lushness of chocolate chips with the subtle, almost mysterious presence of zucchini.
Steps
- Preheat your oven to 425°F (218°C) and prepare a 12-cup muffin tin by greasing or lining every other cup.
- Grate half of a medium zucchini using the large or medium holes of a box grater. Measure out 125 grams (about 1 cup) of grated zucchini and set aside without draining.
- In a large bowl, whisk together olive oil, maple syrup, Greek yogurt, egg, and vanilla extract until smooth.
- Add cinnamon, nutmeg, ginger, baking soda, baking powder, and salt to the wet mixture. Mix until fully combined.
- Stir in the flour gently with a spatula until a batter forms, being careful not to overmix. Fold in the grated zucchini and mini chocolate chips.
- Optionally, let the batter rest at room temperature for 15-20 minutes to achieve taller muffins.
- Spoon the batter into the prepared muffin cups, filling them equally. Sprinkle with granulated sugar and additional chocolate chips if desired.
- Bake the muffins at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 14-16 minutes, ensuring the oven door remains closed during the transition.
- Check for doneness with a toothpick; it should come out clean or with a few crumbs. Allow muffins to cool slightly before enjoying.
Ingredients
- 1 cup (125 grams) grated zucchini (about half of one medium zucchini, approximately 4.5 ounces or 125 grams)
- 1/4 cup (60 ml) olive oil (or can use melted butter, melted coconut oil, or avocado oil)
- 1/3 cup (66 grams) brown sugar (alternatively, use 1/4 cup (60 ml) pure maple syrup or honey)
- 1/4 cup (56 grams) plain Greek yogurt
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (85 grams) mini or semisweet chocolate chips (optional, plus extra for topping)
- 1 tablespoon (12 grams) granulated sugar or turbinado sugar (optional, for topping)
FAQ
- Do I need to peel or drain the zucchini before using it in this recipe?
- No, you don’t need to peel or drain the zucchini for this recipe. The moisture from the grated zucchini is essential for the muffins’ texture, and peeling is unnecessary.
- Can I substitute the Greek yogurt in the recipe?
- Yes, you can substitute Greek yogurt with other ingredients such as mashed banana, pumpkin puree, or applesauce. If you prefer an oil-free version, Greek yogurt can also be used in place of oil.
- What type of chocolate chips work best for these muffins?
- Mini chocolate chips are recommended for this recipe as they distribute more evenly throughout the muffins. However, you can use semisweet, dark chocolate chips, or even chopped nuts as alternatives.
- How should I store the baked muffins?
- Store baked muffins in an airtight container at room temperature for 2-3 days. For longer storage, refrigerate them for up to a week or freeze for up to three months.
- Can I make these muffins gluten-free or vegan?
- Absolutely! For a gluten-free version, use oat flour or a gluten-free flour blend. To make them vegan, substitute the egg with a flax egg and use plant-based Greek yogurt and vegan chocolate chips.
Tips
- Use the larger holes on a box grater for the zucchini to prevent it from becoming too watery, which helps maintain the desired texture of the muffins.
- Allow the batter to rest for 15-20 minutes at room temperature before baking. This can result in taller, fluffier muffins as it gives the baking powder time to activate.
- Consider substituting or customizing with ingredients you have on hand, such as using oat flour for a gluten-free option or a flax egg for a vegan version.
- For a bakery-style finish, sprinkle a little granulated sugar or turbinado sugar on top of the muffins before baking to add a delightful crunch.
Equipment
- Kitchen Scale – For precise measurement of ingredients, especially the flour and zucchini.
- 12-cup Standard Muffin Pan or 24-cup Mini Muffin Pan – Depending on whether you want to make standard or mini muffins.
- Parchment Paper Muffin Liners – Optional but useful for preventing muffins from sticking.
- 1/4 Cup Muffin Scoop or Ice Cream Scoop – Optional but effective for portioning batter evenly.
