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Bakery style zucchini muffins stacked on a white table.
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4.67 from 3 votes

Jumbo Zucchini Chocolate Chip Muffins

These jumbo, bakery-style Zucchini Chocolate Chip Muffins are super moist and delicious. They have a subtle zucchini flavor which pairs perfectly with the chocolate chunks.
Prep Time5 mins
22 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Keyword: jumbo zucchini muffins, zucchini chocolate chip muffins, zucchini muffins
Servings: 9 jumbo muffins
Calories: 340cal
Author: Amy Desrosiers
Cost: $3

Equipment

  • jumbo cupcake tin (12 count) or a 2-count traditional pan

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 1/2 tsps. baking powder
  • 1/2 tsp. baking soda
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1 1/2 cups zucchini remove excess moisture
  • 1/2 tsp. kosher salt
  • 1 stick unsalted butter melted
  • 1/4 cup buttermilk
  • 2 large eggs
  • 3/4 cup chocolate chips or chunks
  • 2 tsps. vanilla extract

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Line your cupcake pan with liners. If you are using a jumbo pan you will need 9 large liners. If you are using a standard tin you will need 18 regular sized liners.
  • Wash and dry zucchini. Cut it into 3" chunks. Add the pieces into the food processor, and process until zucchini is in smaller shreds.
  • Remove excess moisture from the zucchini, and measure out 1 1/2 cups.
  • Whisk flour, salt, spices, baking powder, and baking soda together.
  • Add the melted butter, eggs, extract, buttermilk, and sugar, and combine.
  • Fold in shredded zucchini into the dish, and add the chocolate chips until just combined.
  • Fill cupcake liners with batter and fill them almost to the top. Bake for 20-22 minutes or until muffin tops are springy. A toothpick inserted into the top of the muffin should come out clean.
  • Allow muffins to cool before removing from the pan. Enjoy!

Notes

Freezing -  To freeze, allow baked muffins to cool. Then, place them in an airtight freezer container or bag. Freeze for up to 30 days. To enjoy, thaw muffins and heat them in a container.
Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1muffin | Calories: 340cal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 211mg | Potassium: 258mg | Fiber: 1g | Sugar: 29g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg