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Moist Shredded Zucchini Chocolate Chip Muffins with Easy Streusel Topping

shredded zucchini chocolate chip muffins - featured image
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These moist shredded zucchini chocolate chip muffins feature a tender crumb with a crunchy cinnamon brown sugar streusel topping, perfect for breakfast or a snack. They sneak in veggies while delivering a delicious chocolatey treat.

Ingredients

Scale
  • 2 cups shredded zucchini (about 2 medium zucchinis), squeezed to remove excess moisture
  • 2 cups all-purpose flour (240g), or half whole wheat flour for nuttier flavor
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (113g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup (120g) Greek yogurt
  • 1 cup (170g) semi-sweet or dark chocolate chips
  • For streusel topping:
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup (57g) cold unsalted butter, cubed

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease lightly.
  2. Shred zucchinis using a box grater or food processor. Place shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess water.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
  4. In another bowl, whisk melted butter with granulated sugar and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and Greek yogurt until blended.
  5. Pour wet ingredients into dry ingredients and fold gently until just combined. Fold in squeezed shredded zucchini and chocolate chips evenly.
  6. In a small bowl, cut together flour, brown sugar, cinnamon, and cold cubed butter until coarse crumbs form for the streusel topping.
  7. Spoon batter evenly into muffin cups, filling about 3/4 full. Sprinkle streusel topping generously over each muffin.
  8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy muffins. Use cold butter for streusel to create crunchy topping. Avoid overmixing batter to keep muffins tender. If batter is too thick, add 2 tablespoons milk to loosen. Rotate pan halfway through baking for even browning. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: zucchini muffins, chocolate chip muffins, streusel topping, healthy muffins, breakfast muffins, snack muffins, moist muffins, vegetable muffins

Find it online: https://elvafood.com/moist-shredded-zucchini-chocolate-chip-muffins-with-easy-streusel-topping-recipe/