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–+ servings
Zucchini Chocolate Chip Muffins.

Zuchinni Chocolate Chip Muffins

Angela Milnes
Enjoy a delicious twist on a classic treat with these Chocolate Chip Zucchini Muffins! Moist and tender, these muffins are packed with the goodness of zucchini and studded with rich chocolate chips for a perfect balance of sweetness and nutrition.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Desserts
Cuisine American
Servings 10 Servings
Calories 326 kcal

Ingredients
  

  • 2 cups All Purpose Flour aerated
  • ½ cup Cocoa Powder
  • ¼ cup Granulated Sugar
  • ⅓ cup Dark Brown Sugar
  • 2 teaspoon Baking Powder
  • 1 Large Egg
  • 5 tablespoon Salted Butter melted
  • 2 teaspoon vanilla
  • 1 cup Whole Milk
  • 1 cup Semisweet Chocolate Chips divided
  • 1 Zucchini finely shredded

Instructions
 

  • In a large bowl, combine all the dry ingredients and mix.
  • Set aside.Mix the milk, egg, melted butter, and vanilla in a separate bowl.
  • Mix.Slowly add the dry mixture to the liquid and mix until fully incorporated. 
  • Peel and shred the zucchini using a fine cheese grater.
  • Add shredded zucchini to the batter and fold it in.
  • Pre-heat the air fryer at 350°f
  • Fold in ¾ cup of chocolate chips.
  • Spray jumbo muffin liners and fill ¾ way full. Top batter with 4-5 chocolate chips and place in the air fryer basket. 
  • Cook at 350°f for 12 minutes or until fully cooked. Use a toothpick to stick in the middle of a muffin. If you have batter on it when you pull it out continue to cook and test every minute until the zucchini chocolate chip muffins are fully cooked. 
  • Remove and let cool before removing from muffin liners.
  • Enjoy and store on the counter for 5 days, or the refrigerator for up to 1 week.

Notes

I used all purpose flour for this recipe, but you could use whole wheat flour instead if you want the muffins to be healthier.
If you have any leftover batter, you can also use the batter made using whole wheat flour and use it to make zucchini bread.
I used butter, but if you're looking for make a vegan version of this zucchini muffin recipe, you can use olive oil, coconut oil or any vegetable oil of your choice as a substitute.
To substitute the egg, you can use some unsweetened applesauce.
For the whole milk that the recipe calls for, you can use almond milk or any dairy free milk of your choice. Orange juice is also another great option.
If you're using baking soda for the recipe, remember to check the proportion as baking soda and baking powder aren't the perfect swap for each other proportion-wise.
I would recommend removing the excess water from the grated zucchini before you add it into the muffin mixture.
Also remember to grease the muffin cup well or just use paper liners or cupcake liners to make these zucchini muffins.
You can also choose to bake these in the oven as opposed to your Air Fryer. Just remember to grease your muffin pan or muffin tin well before you pour in the mixture.

Nutrition

Serving: 1gCalories: 326kcalCarbohydrates: 45gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 35mgSodium: 151mgPotassium: 250mgFiber: 4gSugar: 20gVitamin A: 247IUVitamin C: 0.02mgCalcium: 108mgIron: 3mg
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