Zucchini Chocolate Chip Brown Sugar Muffins are moist, flavorful, and easy to prepare. Warm flavors from brown sugar, cinnamon, and chocolate compensate for the somewhat grassy note of zucchini and makes for a nutritious , handheld choice for breakfast, brunch, or snack.

Summer gardens overflowing with ready-to-pick produce is a wonderful, beautiful thing. Nothing beats a morning spent in your pajamas and flip-flops gathering your ripe harvest,

And, suddenly, your kitchens counters and refrigerator seem overtaken with the bounty. You’ve shared generously but still have more than you can eat.

It seems we’re always looking for zucchini recipes as ways to utilize the work horse of the garden. Zucchini starts growing and doesn’t know how to stop. Check out this Air Fryer Zucchini recipe and this version of Air Fryer Zucchini Fries for a great savory options.

Do you have extra chocolate chips? Try these Banana Chocolate Chunk Muffins or Double Chocolate Chip Muffins .

Make up several batches of these muffins. They freeze well.

I’ve never used paper liners for any of my cupcakes or muffins. I think it’s an added expense that’s unnecessary. Why do you insist upon using them?

I don’t insist upon using them, at all. It’s simply my preference. I find it easier to transport cupcakes and muffins in paper liners. If you would rather not use them, be sure to spray each muffin cup with non-stick spray or coat with oil.

Did you spell zucchini right?

Gosh, I certainly hope so.

Why did you use brown sugar instead of granulated?

Brown sugar is granulated sugar plus molasses. Molasses adds moisture to baked goods plus an added layer of warm flavor. You can use with light or dark brown brown sugar in this recipe.

I don’t like mini chocolate chips. Can I use regular size instead?

Of course! I chose mini chocolate chips because I wanted to have more chocolate chips per bite. You can chop baking chocolate and use that, also, instead of chocolate chips.

Three fourths of a cup of chocolate chips seems like a lot.

My taste buds don’t find it overpowering. You can certainly cut down on the amount of chocolate chips you decide to use.

Can I substitute milk chocolate chips for semi-sweet?

Yes! However, milk chocolate is sweeter than semi-sweet so you might need some adjustments. I haven’t used milk chocolate in this recipe so I can’t give you guidance.

Will my favorite aunt, Aunt Gladys, like these muffins?

I don’t know anything about Aunt Gladys’ taste preferences. What I do know for sure is that Aunt Gladys will be touched by the kindness of her favorite niece.

If you’ve got some leftover chocolate chips, check out these Double Chocolate Chip Cookies .

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Equipment:

Directions:

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Preheat oven to 350 degrees

Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray
Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, whisk oil, buttermilk, egg, and vanilla extract.
Stir in zucchini.
Stir wet ingredients into dry ingredients just until moistened and no trace of white flour remains.
Fold in 3/4 cup chocolate chips and pecans.
Divide batter among muffin cups. Sprinkle remaining 2 tablespoons chocolate chips on top of batter. Bake at 350 degrees until toothpick inserted comes out clean, approximately 20 to 25 minutes.
Transfer to a wire rack and cool completely.

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