How do you prevent chocolate chips from sinking in zucchini muffins?

Tossing your chocolate chips in a small spoonful of flour before mixing them into the batter helps suspend them evenly throughout the muffins. Also, using a thicker batter—like this one with oats and cottage cheese—naturally helps keep chips from sinking.

Why do people put zucchini in muffins?

Zucchini adds moisture and nutrients to baked goods without affecting flavor. It makes muffins incredibly soft and tender while adding fiber, vitamins, and a sneaky veggie boost, making them a smart, wholesome choice.

Why are my zucchini muffins soggy?

Excess moisture from the zucchini is often the cause. Be sure to gently blot or squeeze the grated zucchini with a paper towel before adding it to your batter to prevent soggy results.

How long should I bake chocolate zucchini muffins?

Bake them at 350°F for 14–15 minutes or until they’re lightly golden and firm to the touch. Every oven varies slightly, so keep an eye on the tops and check with a toothpick—when it comes out mostly clean, they’re done.

Chocolate Chip Zucchini Muffins: Moist, Easy & Naturally Sweetened

Name: Chocolate Chip Zucchini Muffins: Moist, Easy & Naturally Sweetened
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2¼ cups old-fashioned rolled oats; 1 cup oat flour; ½ cup golden flax meal; 2 teaspoons ground cinnamon; ½ teaspoon ground nutmeg; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup THM Super Sweet Blend or preferred sweetener; 1 cup unsweetened applesauce; 3 tablespoons egg whites; 2 teaspoons vanilla extract; ¼ cup 1% cottage cheese (creamed); 1 cup minced carrot; 1 cup grated Granny Smith apple

Ingredients

Scale

2¼ cups old-fashioned rolled oats

1 cup oat flour

½ cup golden flax meal

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon baking soda

½ teaspoon salt

¼ cup THM Super Sweet Blend or preferred sweetener

1 cup unsweetened applesauce

3 tablespoons egg whites

2 teaspoons vanilla extract

¼ cup 1% cottage cheese (creamed)

1 cup minced carrot

1 cup grated Granny Smith apple

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Instructions

1. Preheat oven to 350°F. Line a 13×9 baking sheet with parchment.

2. Mix oats, oat flour, flaxmeal, cinnamon, nutmeg, sweetener, baking soda, and salt in a bowl.

3. In a separate bowl, mix applesauce, egg whites, vanilla, and cottage cheese.

4. Combine wet and dry ingredients. Stir until just incorporated.

5. Fold in carrot and grated apple. Do not overmix.

6. Drop scoops onto the baking sheet using a ¼ cup measure.

7. Flatten slightly with damp fingers.

8. Bake for 14–15 minutes or until lightly golden.

9. Cool on the sheet for 10 minutes, then transfer to a rack.

Notes

Let muffins cool fully before storing to avoid excess moisture.

You can add mini chocolate chips if desired, about ¼ cup.

Great for meal prep – store in fridge or freezer.

Use gluten-free oats and oat flour to make it gluten-free.

Author: Emily Frost
Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 muffin
Calories: 120
Sugar: 4g
Sodium: 180mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2.5g
Protein: 3g
Cholesterol: 10mg