Description
Deliciously moist zucchini chocolate chip muffins that are a perfect treat for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini, excess moisture squeezed out
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with liners or grease with non-stick spray.
- In a large bowl, combine the grated zucchini, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon.
- In another bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped nuts or dried fruit to the batter.
- These muffins freeze well. Store in an airtight container for up to 3 months.
- Prep Time: 15
- Cook Time: 20
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini chocolate chip muffins, healthy muffins, easy muffin recipe, chocolate chip muffins, zucchini recipes