Mexican Chocolate-Chip Zucchini Muffins Recipe

Name: Mexican Chocolate-Chip Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat flour; 1 cup unbleached flour; ½ teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; ⅓ cup baking cocoa; 1 teaspoon cinnamon; ½ teaspoon cardamom; ¼ teaspoon ground nutmeg; ½ teaspoon ground cloves; 3 eggs; ½ cup buttermilk; ½ cup canola oil; 2 cups grated fresh zucchini (see note in description); 1 ½ teaspoons vanilla; 2 cups sugar; 1 cup semi-sweet chocolate chips

Servings: persons

2 cups whole wheat flour
1 cup unbleached flour
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
⅓ cup baking cocoa
1 teaspoon cinnamon
½ teaspoon cardamom
¼ teaspoon ground nutmeg
½ teaspoon ground cloves
3 eggs
½ cup buttermilk
½ cup canola oil
2 cups grated fresh zucchini (see note in description)
1 ½ teaspoons vanilla
2 cups sugar
1 cup semi-sweet chocolate chips

1
Pre-heat oven to 350 degrees.
2
Spray muffin cups or line with cup-cake liners and set aside.
3
In medium bowl measure and mix together the flour, cocoa powder, spices, salt, baking powder and baking soda.
4
In a large bowl beat together the eggs, canola oil, buttermilk, vanilla, and sugar.
5
Stir in the zucchini and chocolate chips.
6
Add dry ingredients to egg mixture and stir just until all dry ingredients are moistened.
7
Fill muffin cups a little less than 2/3 full.
8
Bake regular sized muffins for about 25 minutes or until tops spring back when lightly pressed.
9
Bake mini muffins 20 minutes.
10
You might have enough dough left over for a small ramekin of muffin dough - bake it about 27 minutes.
11
Remove muffins from pan and cool on wire racks.

1554

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups whole wheat flour, 1 cup unbleached flour, ½ teaspoon baking powder, 1 teaspoon baking soda, and more.

Yes, Mexican Chocolate-Chip Zucchini Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Chocolate-Chip Zucchini Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions