One Bowl Zucchini Chocolate Chip Muffins

If you’re searching for a delightful way to enjoy the warmth of freshly baked muffins without the fuss of multiple bowls and complicated methods, look no further than these One Bowl Zucchini Chocolate Chip Muffins. Bursting with flavor and made with wholesome ingredients, these muffins are perfect for breakfast or a sweet afternoon snack. The combination of zucchini and chocolate chips creates a moist texture that will leave you wanting more, while the hint of cinnamon adds a warm, inviting aroma to your kitchen. Let’s get baking!

What You’ll Love About This Recipe

• Easy Cleanup: One bowl means fewer dishes to wash!
• Healthier Option: Whole wheat flour and Greek yogurt add nutrition.
• Moist and Delicious: The zucchini keeps the muffins tender and fluffy.
• Chocolatey Goodness: Who can resist chocolate chips in their muffins?
• Versatile: Perfect for breakfast, snacks, or dessert!

Ingredient Breakdown

• 1 medium zucchini, shredded: Adds moisture and nutrition without overpowering flavor.
• 1/3 cup unsweetened applesauce: Acts as a natural sweetener and keeps the muffins moist.
• 1/3 cup brown sugar: Provides a rich sweetness and a touch of molasses flavor.
• 1 large egg: Binds the ingredients together and adds structure.
• 1/2 cup plain Greek yogurt: Adds creaminess and a protein boost.
• 1 teaspoon vanilla extract: Enhances the overall flavor profile.
• 1 cup whole wheat flour: Provides fiber and a nutty flavor.
• 1 teaspoon baking powder: Helps the muffins rise.
• 1 teaspoon baking soda: Works with the acidic ingredients to create lift.
• 1/2 teaspoon salt: Balances the sweetness and enhances flavors.
• 1 teaspoon cinnamon: Adds a warm, cozy spice that pairs beautifully with chocolate.
• 3/4 cup semi-sweet chocolate chips: The star of the show, delivering rich chocolate flavor in every bite.

Toolbox for This Recipe

• Mixing Bowl: A large bowl to combine all the ingredients.
• Grater: For shredding the zucchini.
• Measuring Cups and Spoons: For precise measurements of ingredients.
• Spatula: To mix the batter and scrape down the sides of the bowl.
• Muffin Tin: To bake your muffins to perfection.
• Parchment Paper or Muffin Liners: For easy muffin removal and cleanup.

Method: One Bowl Zucchini Chocolate Chip Muffins

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise beautifully.

Step 2: Prepare the Muffin Tin

Line a muffin tin with parchment liners or grease it lightly with cooking spray to prevent sticking.

Step 3: Shred the Zucchini

Using a grater, shred the medium zucchini. You can leave the skin on for added nutrients. Set aside.

Step 4: Combine Wet Ingredients

In a large mixing bowl, add the shredded zucchini, unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract. Mix until well combined and smooth.

Step 5: Add Dry Ingredients

To the wet mixture, add the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined. Be careful not to overmix, as this can make the muffins tough.

Step 6: Fold in Chocolate Chips

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.

Step 7: Fill Muffin Tin

Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.

Step 8: Bake

Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown.

Step 9: Cool

Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Warm & Cool Weather Spins

• Warm Weather: Enjoy these muffins chilled as a refreshing treat.
• Cool Weather: Serve warm with a pat of butter or a drizzle of honey for added indulgence.
• Customization: Add nuts or seeds for extra crunch in cooler months.
• Seasonal Spices: Swap in pumpkin spice for a fall-inspired twist.

Notes on Ingredients

The zucchini is the star ingredient here, so choose a firm, fresh one for the best results. If you prefer, you can also substitute the whole wheat flour with all-purpose flour for a lighter texture, though this will change the nutritional profile slightly. The Greek yogurt is essential for moisture, but if you’re out, you can use sour cream or a dairy-free yogurt alternative.

Best Ways to Store

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 the muffins in a single layer on a baking sheet, then transfer to a freezer-safe bag. They will keep in the freezer for up to 3 months. Simply thaw at room temperature or microwave for a quick snack!

Questions People Ask

Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini! Just be sure to thaw and drain excess moisture before adding it to the batter.

How can I make these muffins vegan?

To make these muffins vegan, substitute the egg with a flaxseed meal or chia seed egg (1 tablespoon of flaxseed meal or chia seeds mixed with 2.5 tablespoons of water). Additionally, replace the Greek yogurt with a plant-based yogurt alternative.

Can I add nuts or seeds to the muffins?

Absolutely! Chopped walnuts or pecans would be a great addition to enhance texture and flavor.

What can I serve with these muffins?

These muffins are delicious on their own but can also be paired with a spread of cream cheese, almond butter, or served alongside a fresh fruit salad for a more balanced meal.

See You at the Table

With such a simple method and a delightful blend of flavors, these One Bowl Zucchini Chocolate Chip Muffins are bound to become a favorite in your household. Whether you’re enjoying them fresh from the oven or savoring them as a midday treat, every bite is a reminder that healthy can be delicious. Gather your ingredients, preheat that oven, and let the aroma of freshly baked muffins fill your kitchen. Happy baking!