One Bowl Zucchini Chocolate Chip Muffins
If you’re on the lookout for a delightful and easy-to-make treat, then you’ve stumbled upon the right recipe! These One Bowl Zucchini Chocolate Chip Muffins are not only delicious but also incredibly simple to whip up. The combination of shredded zucchini and chocolate chips makes for a moist, flavorful muffin that’s perfect for breakfast, an afternoon snack, or a sweet treat any time of day. Plus, they come together in a single bowl, making cleanup a breeze!
Imagine waking up to the aroma of freshly baked muffins wafting through your kitchen. The best part? You can enjoy these muffins guilt-free, as they incorporate wholesome ingredients that add not just flavor but also nutrition. Let’s dive into why these muffins work every time and how you can easily make them at home.
Why It Works Every Time
The beauty of One Bowl Zucchini Chocolate Chip Muffins lies in their simplicity and adaptability. The moisture from the zucchini and applesauce creates a tender crumb, while the whole wheat flour adds a nutty flavor and extra fiber. The combination of brown sugar and chocolate chips offers a perfect balance of sweetness, making each bite a heavenly experience. With just a few ingredients and minimal effort, you can bake a batch that’s sure to impress!
Ingredients at a Glance
- 1 medium zucchini, shredded
- 1/3 cup unsweetened applesauce (homemade applesauce can also be used)
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup semi-sweet chocolate chips
Before You Start: Equipment
- Large mixing bowl – for easy mixing of all ingredients.
- Grater – to shred your zucchini.
- Measuring cups and spoons – to ensure perfect ingredient ratios.
- Muffin tin – to bake your delicious muffins.
- Parchment paper or muffin liners – for easy removal of muffins.
One Bowl Zucchini Chocolate Chip Muffins: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly and rise perfectly.
Step 2: Shred the Zucchini
Grate the medium zucchini using a box grater. You want to aim for about 1 cup of shredded zucchini. There’s no need to squeeze out the moisture; it will keep your muffins moist!
Step 3: Combine Wet Ingredients
In a large mixing bowl, combine the shredded zucchini, unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract. Mix until everything is well blended.
Step 4: Mix Dry Ingredients
In the same bowl, add the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 5: Fold in Chocolate Chips
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the batter.
Step 6: Fill Muffin Tin
Line your muffin tin with parchment paper or muffin liners. Spoon the batter into each muffin cup, filling them about 2/3 full. This allows room for the muffins to rise.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The edges should be lightly golden.
Step 8: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your delicious One Bowl Zucchini Chocolate Chip Muffins warm or at room temperature!
Substitutions by Diet
- If you’re vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- To make it dairy-free, use a dairy-free yogurt alternative.
- For gluten-free muffins, substitute the whole wheat flour with a 1:1 gluten-free baking flour blend.
- For lower sugar options, you can reduce the brown sugar by half or use a sugar substitute like coconut sugar.
Steer Clear of These
If you’re looking to keep these muffins wholesome, steer clear of the following:
- Refined sugars – they can alter the flavor and texture.
- Excessive oil or butter – this recipe is moist enough without added fats.
- Artificial flavorings – stick with natural ingredients for the best results.
Save It for Later
These One Bowl Zucchini Chocolate Chip Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-top bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or microwave for a few seconds until warm.
Ask the Chef
Can I use frozen zucchini for this recipe?
Absolutely! Just make sure to thaw and drain any excess moisture before adding it to your batter.
How can I make these muffins more nutritious?
You can add nuts, seeds, or even dried fruits like raisins or cranberries to boost the nutritional profile.
What can I pair with these muffins for breakfast?
These muffins pair wonderfully with a side of fresh fruit or a dollop of yogurt for a balanced meal.
Can I make mini muffins instead of regular-sized ones?
Yes, just adjust the baking time to about 10-12 minutes for mini muffins. Keep an eye on them to avoid overbaking!
Keep Cooking
- Sally’s Baking Addiction – For more delicious baking recipes.
- Pinch of Yum – A treasure trove of mouth-watering meal ideas.
- Minimalist Baker – Simple and delicious recipes for every occasion.
That’s a Wrap
These One Bowl Zucchini Chocolate Chip Muffins are a delightful way to incorporate more veggies into your diet while indulging your sweet tooth. With their tender texture and rich chocolate flavor, they are sure to become a household favorite. The versatility of this recipe also means you can make it your own with various substitutions. Whether you’re baking for yourself or sharing with friends and family, these muffins are bound to bring joy and satisfaction to your kitchen.
One Bowl Zucchini Chocolate Chip Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grate the medium zucchini using a box grater.
- In a large mixing bowl, combine the shredded zucchini, unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract. Mix until well blended.
- Add the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
- Gently fold in the semi-sweet chocolate chips.
- Line your muffin tin with parchment paper or muffin liners. Spoon the batter into each muffin cup, filling them about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins in a zip-top bag for up to 3 months.
- To make mini muffins, adjust the baking time to about 10-12 minutes.
