Moist & Tender Chocolate Chip Zucchini Muffins Recipe (30 Minutes) by Elisa Schmitz

One of the things I love most about fall is all the weekend baking therapy. Is there anything better than cocooning on a crisp autumn day and baking up a batch of muffins? I think not! These tender chocolate chip zucchini muffins are the perfect recipe to make for a cozy weekend at home.

This chocolate chip zucchini muffins recipe has a moist and tender texture that my family found irresistible. These muffins are moist thanks to the zucchini (check out the health benefits of zucchini) and because of the creamy secret ingredient: mascarpone cheese. Slightly sweet mascarpone has a velvety texture that's richer than cream cheese, and it adds a succulent texture to these lovely muffins.

This simple recipe includes dark chocolate, which is loaded with antioxidants (along with the other health benefits of dark chocolate). These yummy muffins incorporate the health benefits of Greek yogurt, which also adds protein. To make this low-sodium recipe, you'll need the following ingredients: eggs, mascarpone cheese, plain Greek yogurt, shredded zucchini, flour, baking powder, salt, brown sugar, cinnamon and dark chocolate chips. The chopped walnuts are optional. You simply mix up the batter then bake the muffins until they're golden brown.

These delicious muffins make a fun grab-and-go breakfast with your favorite cup of coffee. You can serve them as a snack with a glass of milk anytime, or even for dessert with a cup of tea. So easy and delish!

Cuisine: American 
Prep Time: 10 minutes 
Cook Time: 20 (ovens vary) 
Total Time: 30 minutes 
Servings: 21

Ingredients

• 3 eggs
• 1 cup mascarpone cheese, softened
• 1/3 cup low-fat plain Greek yogurt
• 1 cup shredded zucchini
• 2 1/4 cups flour (all-purpose or gluten-free flour)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup light brown sugar
• 1/2 teaspoon ground cinnamon
• 3/4 cup dark chocolate chips
• 1/2 cup chopped walnuts (optional)

Recipe Notes

• You can use all-purpose flour or gluten-free flour. I used GF 1:1 flour.

• I used dark chocolate chips, but you can use semisweet or milk chocolate, if preferred.

• These muffins are just slightly sweet. If you'd like them to be sweeter, you could add an additional 1/4 cup brown sugar.

• I peeled and shredded a medium zucchini, which yielded about a cup of shredded zucchini. You also could leave the peel on, if preferred.

• The chopped walnuts are optional (but I like the crunch).

• Store the muffins in an airtight container.

Here's how to make it:

1. In a large mixing bowl, add the eggs and mascarpone cheese. Whisk to blend.
   
2. Add the Greek yogurt and whisk to blend.
   
3. Add the zucchini and stir to blend.
   
4. Add the flour, baking powder, salt, brown sugar and cinnamon. Mix well to combine.
   
5. Fold in the chocolate chips, and the walnuts, if using.
   
6. Evenly spread the batter into prepared muffin tins (I lined mine with baking liners and got 21 muffins).
   
7. Bake at 350 degrees F for about 20 minutes, or until muffins are golden brown and pass the toothpick test.
   
8. Allow muffins to cool a few moments before serving.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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