Zuchinni Muffins (with a cinnamon chocolate twist)

My garden is producing zucchini like mad, so next up in the zucchini baking extravaganza are Zucchini Muffins (with a cinnamon chocolate twist).  These beauties are stuffed full of shredded zucchini (to keep the muffins moist and tender), cinnamon chips, and chocolate chips (to satisfy that sweet tooth) which makes them kind of healthy, kind of not muffins, but absolutely delicious.


Zucchini Muffins (with a cinnamon chocolate twist)

Makes 27 full sized muffins
(Adapted from King Arthur Fl0ur)


2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1/2 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups King Arthur Unbleached All-Purpose Flour
2 cups grated or finely chopped zucchini
1 cup chopped pecans (the original recipe used walnuts)
1/2 cup mini cinnamon chips (optional)
1/2 cup chocolate chips (you can increase the amount of chocolate chips if you’re not using cinnamon chips)


  1. Preheat the oven to 375°F.
  2. Line muffin tin(s) with papers, or grease each cup. Since this recipe makes 24 to 27 muffins, you’ll use at least two tins; or bake as many as you want, and refrigerate the remaining batter, to use up to 4 days later.  These also make great mini muffins.
  3. Beat the sugar, oil, eggs, and vanilla until smooth and lightened in color, about 1 minute at high speed.
  4. In a separate medium size bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
  5. Add the flour mixture to the wet ingredients, and mix together until the flour has been incorporated.  Do no overmix.  You can even finish mixing in the flour using a spatula to ensure that the batter is not overmixed.
  6. Stir in the zucchini, nuts, cinnamon, chips, and chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.  A muffin scoop works well to portion out the batter.
  8. Bake full sized muffins for 25 to 27 minutes, or until a cake tester inserted into a muffin comes out clean.  Bake mini muffins for 13 to 15 minutes, until a cake tester or toothpick inserted into the center of one of the muffins comes out clean.
  9. Remove the muffins from the oven, and after a minute or so gently tilt them in the pans, so their bottoms don’t become soggy. As soon as you can handle the muffins, transfer them to a rack to cool.

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