Description
These moist zucchini chocolate chip muffins are a delightful blend of healthy and indulgent, combining shredded zucchini with rich chocolate chips for a tender, flavorful treat perfect for breakfast or snacking.
Ingredients
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- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely shredded zucchini (about 1 medium)
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs and vanilla extract to the sugar mixture and beat until smooth.
- Stir in the shredded zucchini.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
- Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep the muffins light and fluffy.
- You can use whole wheat flour for a healthier version.
- These muffins freeze well—store in an airtight container for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg