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Chocolate Chip Zucchini Muffins
- Total Time30 minutes
- Yield16-18 muffins 1x
A recipe for zucchini muffins (courgette muffins) with walnuts and chopped dark chocolate.
Ingredients
256 grams all purpose flour (2 cups)
210 grams granulated sugar (1 cup)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
125 milliliters vegetable oil (1/2 cup)
2 large eggs, at room temperature
30 milliliters whole milk (2 tablespoons)
1 teaspoon vanilla bean paste
260 grams grated zucchini (1 1/2 cups)
75 grams chopped dark chocolate (1/2 cup), plus more for decorating
30 grams chopped walnuts (1/4 cup)
Instructions
Preheat oven to 400° F / 205° C. Line a 12-cup muffin tin with silicone cupcake liners or disposable paper cupcake liners.
In a mixing bowl, whisk all purpose flour, granulated sugar, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk vegetable oil, eggs, whole milk, and vanilla bean paste.
Stir in the grated zucchini.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
Fold in the chopped dark chocolate and chopped walnuts.
Spoon batter into prepared tin, dividing it equally between the cups.
Bake in preheated oven for 20-22 minutes, or until muffins are golden brown, nicely risen, and spring back lightly when touched.
Transfer to a wire rack to cool.
Store zucchini muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
