Nutella Chocolate Chip Zucchini Muffins are perfect for afternoon breaks, after school snacks or even breakfast. Moist and light with a great chocolate flavour.
The end of summer harvest season brings a plethora of wonderful fruits and vegetables. Zucchini seems to flourish, and trying to find multiple ways to use it can become a challenge. These muffins will have your family asking for more!!
I don’t know about where you are located, but this summer zucchinis have been huge!! Seriously the hot, dry summer seemed to really help them grow. A co-worker gave one to my husband and it was so big. When I grated it down I got 12 cups. That will turn into a lot of muffins, brownies, zucchini bread, or whatever else I dream up.
After I baked these Nutella Chocolate Chip Zucchini Muffins, he took some into work as a thank you. It seems like they were a hit as they did not last long.
Zucchini is such a great ingredient to work with. You can use it in so many recipes both savoury and sweet. Eaten cooked or raw, freezes well, used in salads, soups, sauces, burgers, breads, cookies and cakes. The endless selection of recipes makes it fun to experiment with.
This large zucchini was grated with my food processor. Using this method, you can bag it and put it directly into the freezer. I measured out 2 cups per bag, the typical amount for most recipes.
Nutella is such a delicious ingredient to add to baking. I can just eat it off the spoon. Add some chocolate chips to the mix, and you have moist, chocolate hazelnut muffins, who can resist these?
Next time you have a zucchini or two, and you don’t know what to do with them, give these Nutella Chocolate Chip Zucchini Muffins a try. I guarantee your family will love them! BONUS: These muffins freeze well, so make a HUGE batch to enjoy at a later date!!
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If you want to try a savoury zucchini dish, my Zucchini Burger with Sriracha & Pancetta recipe is perfect. There is still some great grilling season left!
Nutella Chocolate Chip Zucchini Muffins
- 2 cups all-purpose flour
- 2 cups grated zucchini (squeeze to remove excess moisture)
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream
- 2 tsp vanilla
- 1 cup sugar
- 2 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 cup chocolate chips
- 2/3 cup nutella
- 3/4 cup butter (room temperature)
Preheat oven to 375º F.
Prepare muffin tins with liners.
Grate zucchini and squeeze out excess moisture (set aside).
Combine flour, baking powder & baking soda in a bowl (set aside).
In another bowl, cream butter, sugar and vanilla.
Add sour cream (combine).
Add Nutella (combine).
Alternately to this mixture add flour mixture, and milk.
Add chocolate chips, mixing just to combine (do not over mix).
Bake for approximately 20-23 minutes.
Let cool in pan for a few minutes.
Remove to cooling rack.
These muffins freeze well, so make a HUGE batch and enjoy at a later time.