Zucchini Muffins with Chocolate Chips

On lazy weekend mornings, these muffins keep it super simple and sweet. Mild-mannered zucchini adds moisture, and why not fold in chocolate chips? (It’s also a vegetable, right?) 

What You Get

Unsalted butter 

Zucchini 

Brown sugar 

Eggs 

All-purpose flour 

Chocolate chips 

What You’ll Need

Vanilla extract (optional)

Baking powder

Baking soda

Salt

Freshly ground nutmeg (optional) 

Step 1

Make sure the rack is in the center of the oven. Preheat the oven to 350°F. Grease a 12-cup standard muffin pan with butter. 

Step 2

Shred about 1½ cups of zucchini, reserving the rest for another use. 

Step 3

In a bowl, whisk together ½ cup melted butter and ½ cup firmly packed brown sugar. Whisk in 2 eggs until thick and smooth. Stir in the zucchini and 1 teaspoon vanilla extract, if you have some on hand. 

Step 4

In a separate bowl, whisk together 1½ cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt, and a pinch of nutmeg, if you want some spice. Add the dry ingredients to the wet ingredients and stir just until combined. Fold ½ cup chocolate chips into the batter.

Step 5

Spoon the batter into the prepared pan, filling each cup about two-thirds full. Bake until the muffins are domed, golden, and a toothpick inserted into the middle comes out clean, 15 to 18 minutes. 

Step 6

Let the muffins cool slightly in the pan before turning out and serving warm. Transfer any leftover muffins to an airtight container for up to 3 days.