This made-from-scratch Milk Chocolate Cupcake Recipe will have you ditching store-bought cake mix forever. The cake is soft and fluffy, and the milk chocolate frosting melts in your mouth. Perfect for birthdays, special occasions, and everyday treats. You’ll love these cupcakes just the way they are (with a cold glass of milk of course). But […]
Chocolate Chip Zucchini Muffins are moist and rich muffins that are loaded with flavor from rich chocolate and shredded zucchini! They will be a huge hit and will give you a great way to use all that zucchini from your garden!
Turning nutritious zucchini into a chocolate treat is easier than you think! Chocolate Zucchini Cupcakes with Chocolate Cream Cheese Frosting and Chocolate Zucchini Brownies with Chocolate Cream Cheese Frosting are two more delicious chocolate and zucchini recipes you’ll love!
Chocolate Chip Zucchini Muffins
Muffins are a MUST have in our house! They are quick and easy to make and eat. The soft and fluffy texture and crave-worthy flavors are everyone’s favorite. These chocolate chip zucchini muffins are a healthier version that we all enjoy for breakfast on repeat over the summer! This is a great way to use up zucchini from the garden and a bonus alternative to sugary morning breakfasts.
On top of their fantastic flavors and texture, these chocolate chip muffins are so easy to make! They come together in no time. These are so good, you will want to double or triple this recipe once you see what a huge hit they are! Having some of these muffins made ahead and stored in the freezer will save you time later and make your mornings easier. They can be reheated in the microwave, and the warm melted chocolate chips are so delicious and satisfying. Your entire family will be happy and full!
Zucchini Muffin Ingredients:
This family friendly chocolate chip muffin is crowd pleasing and you will be amazed at the simplicity of the ingredients! Most are things you can store easily in your pantry or spice cabinet. Everything comes together perfectly to form the most amazing muffins!
- All purpose flour: Adds thickness and structure.
- Sugar: Just the right amount of sweetness!
- Baking Soda: Helps the muffins rise to that perfect muffin dome.
- Cinnamon: Adds great warm cinnamon spice
- Salt: Just a pinch!
- Egg: Lightly beaten egg will act as a binding agent for the muffin.
- Vegetable Oil: The oil creates a tender and moist texture.
- Vanilla: A hint of vanilla flavor.
- Milk: Gives the batter a creamy texture.
- Zucchini: Adds moisture to the muffin. Shred finely and dry completely before folding in.
- Chocolate Chips: The melty chocolate chips are so rich and sweet!
- Chopped Walnuts: Optional, but I love the crunch adding in some walnuts creates!
Let’s Make Muffins!
These muffins are quick and easy to make. You will just need a medium and small bowl and a muffin pan. This is a no fail recipe that will become your tried and true favorite!
- Prep: Preheat oven to 350 degrees. Line a muffin tin with liners or grease each tin.
- Mix dry ingredients: In a medium sized bowl combine flour, sugar, baking soda, cinnamon and salt.
- Mix wet ingredients: In a small bowl combine the egg, vegetable oil, vanilla, and milk.
- Combine wet and dry ingredients: Add to the dry ingredients and mix until combined.
- Fold in final ingredients: Gently fold in zucchini, chocolate chips and walnut to batter.
- Bake: Scoop the batter and fill 1/2 full. Bake for 20-15 minutes or until a toothpick comes out clean and lightly brown.
The Perfect Chocolate Chip Zucchini Muffins:
Making the most perfect zucchini muffin is a skill you will use forever. So, I’m going to pass along to you some tips on how to create them.
- Finely shred: Shred zucchini on the finest setting. By doing a very thin shred you will just create an amazing muffin that is moist and secretly healthy.
- Dry zucchini: Before adding in zucchini to the mixture, make sure to remove any excess water. Just blot with a paper towel to remove the extra liquid.
- To peel or not to peel: You do not need to peel the zucchini first! Since you are finely shredding the zucchini, the peel being on or off will make no difference to the overall taste and texture of your muffin.
- Cooling: Place the muffins on a wire cooling rack to cool. This will give them the perfect texture and keep them from getting too soggy.
Storing Made from Scratch Zucchini Muffins:
These muffins can be made ahead and will store very well! You can still enjoy this moist chocolate chip muffin for days and weeks after baking them! Start by allowing the muffins to cool completely before storing. I recommend you move them to a wire rack for the quickest cooling time. Then, wrap them tightly in foil or plastic wrap to keep that amazing zucchini moisture in!
- Room temperature storage: These muffins will last for 1-2 days on the counter at room temperature.
- Refrigerator Storage: When chilled in the fridge they will last for up to 1 week. I store them this way when making a week’s worth of breakfast so they will be fresh the entire week.
- Freezer Storage: Freezing your muffins will keep them fresh for up to 3 months. This is great when you make more than one batch and you know they will not be eaten within the week.
- Re-heating: Frozen muffins will need to thaw at room temperature for 3-4 hours before serving. Or microwave for 20-30 seconds. I love to make these ahead and freeze them. I just pop them in the microwave in the mornings. The warm chocolate muffin with my coffee has become my go-to breakfast.
More Delicious Zucchini Recipes:
- Zucchini Chips
- Baked Zucchini Fries
- Cheesy Zucchini Fritters
- Chocolate Zucchini Bread
- Double Chocolate Zucchini Brownies
Chocolate Chip Zucchini Muffins
- 1 1/2 cups purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- pinch of salt
- 1 egg lightly beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla
- 1/4 cup milk
- 1 cup zucchini shred and wring out with paper towel
- 1 cup chocolate chips
- 1/2 cup chopped walnuts optional
Fold in zucchini, chocolate chips and walnut. Scoop the batter and fill 1/2 full. Bake for 15 to 20 minutes or until a toothpick comes out clean and lightly brown.
No ice cream maker? No problem! This ice cream is brimming with nostalgic chocolate malt flavor and whips up in about 10 minutes.
I made this ice cream for my husband because he loves an ice cream parlor-style chocolate malt better than just about any other dessert. He also loves milk chocolate malt balls, and when Sconza sent me a big bag of them, I knew they were destined for an extra-special treat for him.
Continued, click to read more…
This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #DigestiveHealth2020 If these chocolate chip cookies look amazing to you, but you’re keeping your distance because of heartburn, this post is for you. Read on to learn how I use PEPCID AC® Maximum Strength for Heartburn to treat and […]
These French Silk Pie bars have a delicious chocolate graham cracker crust with a creamy, yet light-as-air, chocolate mousse filling. This pie is a fantastic recipe to have on hand for just about any occasion, and it’s so much easier to make than you might think. Top it with my favorite homemade whipped cream, or […]
Banoffee Ice Cream Pie is a sweet way to beat summer's heat! Layers of milk caramel, whipped banana cream, nuts, and shaved chocolate are layered together atop a buttery graham cracker crust.
Tomorrow we say hello to July, and with it comes hot and humid weather here in the southern states. We won't be hosting any July Fourth picnics this year, but we'll still be looking for ways to celebrate – and cool off! This Banoffee Ice Cream Pie has been our preferred way to chill out as temperatures outside soar. It's simple to make and so refreshing!
Continued, click to read more…
This traditional no yeast bread recipe is a crumbly dense bread with a slightly sweet taste. With only a few pantry and refrigerator, staples required this delicious Traditional Soda Bread can be made easily and is one everyone will enjoy.
Irish Soda Bread
Traditional Irish soda bread recipe is one of my very favorite bread recipes to prepare because of its simplicity and it’s also one my children enjoy making with me. It’s Aimee here, from Aimee Mars Living, and soda bread is common in our households.
This dense and unleavened bread is not only truly Irish it’s also made with simple pantry ingredients. Known as a table bread it’s one that can be eaten toasted with butter for breakfast, at lunch with cheese, or with dinner as a side to your main dish.
How to Make Traditional Soda Bread
- Start by preheating your oven to 400ºF and prepping the baking sheet or pan you wish to use. If using a baking sheet line it with parchment or lightly coat a 9-10 inch cake pan or a cast-iron skillet with cooking spray.
- In a small bowl beat the egg and buttermilk together until combined.
- Place the flour, sugar, baking soda, and salt in a large bowl and whisk together.
- Using a pastry cutter cut the cold butter into the flour mixture until it becomes crumbly.
- Pour the wet ingredients into the dry ingredients and mix until it forms into a dough. Stir in any add-ins.
- Flour hands and a flat surface then lightly knead the dough for 1 minute before forming into a ball and placing onto the prepared pan or baking sheet.
- Bake for 45 minutes until the crust becomes a golden brown. Let cool for 10 minutes before slicing.
Ingredients in Soda Bread
Most of the ingredients in soda bread are standard pantry staples, which is one of the reasons this bread is so easy to make. You can also add in many different extras for added flavor such as raisins or currants.
- Baking Soda
- Raisins or Currants (optional)
Other Add-ins for soda bread
- Dried Fruits such as pineapple, cranberries, or cherries.
- Shaved Coconut or Coconut Flakes
- Chocolate Chips
- Diced Bacon
- Shredded Cheese such as cheddar
What does traditional soda bread taste like?
Similar to biscuits, the flavor is subtle with slight hints of sweetness. This bread is not meant to be served alone, but with butter or jam. To add additional flavor to soda bread you can mix in some dried fruits such as currants, or even something sweet like chocolate chips.
Why is my soda bread crumbly?
Using too much flour and too little buttermilk can cause your bread to turn our more crumbly than it should be. Make sure to spoon and level the flour when measuring it to avoid this mixture mess up.
Why is my soda bread raw in the center?
There are a few reasons that cause soda bread to not fully cook leaving a raw center. The fixes are simple though.
- First, check your oven temperature. Chances are it could be too high. If you don’t have a thermometer to check the internal temperature of your oven then try lowering it. Place a loose tent of foil over the bread to avoid it from overcooking the outer later and continue cooking on the lower temperature so the middle can fully bake.
- Second, make sure you’re using the correct pan size. If your pan is too small and the dough ball too high it will take longer to cook.
How to store soda bread
Wrap the bread in plastic wrap, foil, or store in an air-tight container for up to 4 days. It does not need to be refrigerated. This bread can also be stored in the freezer by covering it with plastic wrap and then a layer of foil. It will keep the freezer for up to 2 to 3 months.
Try some of these other bread recipes:
Traditional Soda Bread
- 1¾ cups Buttermilk
- 1 large Egg
- 4¼ cups Flour spooned and leveled
- 3 tablespoons Sugar
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 5 tablespoons Unsalted Butter cubed
- 1 cup Currants optional
Using a large bowl whisk the flour, sugar, baking soda, and salt together until well mixed. Cut the cubed butter into the flour mixture using a pastry cutter or a fork. Work the butter into the mixture until it becomes crumbly. Stir in currants or any other add-ins.
Pour the buttermilk mixture into the flour mixture and fold using a spatula until the dough become thick. Using floured hands remove the dough from the bowl and place it on a floured surface. Knead the dough for about 1 minute until all the flour is mixed in.
Place the dough into the cast iron skillet or prepared pan and with a very sharp knife cut an X on the top of the dough.
Bake the bread for 45 minutes until it begins to turn a golden brown. If the bread appears to be browning too quickly loosely place a tent of foil on top.
Remove from the oven and let cool for 10 minutes before slicing.
This Caramel Oreo Pie is melt-in-your-mouth good! Dixie Crystals sponsors this post. All thoughts and opinions are my own. BE SURE TO CHECK OUT ALL OF MY RECIPES ON THE DIXIE CRYSTALS WEBSITE! If you like chocolate pie recipes like this Chocolate Peanut Butter Pie, you are going to LOVE this one. From the Oreo crust to the […]
This deliciously easy Depression era recipe makes a single vanilla cake layer and requires no eggs or dairy. It's made with simple pantry staples and tastes terrific!
As promised, I'm delivering the vanilla version of the Chocolate Crazy Cake I posted last week. I'm just so pleased that many of you made the chocolate version and found it to be delicious and helpful during this time of scarce ingredients.
This vanilla version is just as simple as its predecessor. It's a one-bowl wonder that whips up with no electric mixer and the baked cake keeps well at room temperature.
Continued, click to read more…
This vintage cake recipe requires no eggs, milk, or butter, and instead relies on pantry ingredients for its success. Make it when you're fresh out of fresh ingredients!
Hello friends! I hope everyone is navigating this strange season of life with hope and optimism. Since baking is my happy place, I've been making small batches of essentials I know we'll eat up with no waste (these are next for breakfast!). I've also been cleaning my kitchen and taking pantry inventory. My husband and I have made the decision to self isolate and make the best of what we've got on hand for as long as possible.