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Zucchini Chocolate Chip Muffins

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Moist and tender muffins made with shredded zucchini and studded with chocolate chips, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour (optional)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cups (about 150g) shredded zucchini, squeezed dry
  • 1 cup (175g) chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate bowl, beat the eggs, then whisk in the vegetable oil and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined; do not overmix.
  5. Fold in the shredded zucchini and chocolate chips until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Be careful not to overmix the batter to keep the muffins tender.
  • Make sure to squeeze excess moisture from the zucchini to prevent soggy muffins.
  • Feel free to swap vegetable oil for melted coconut oil or butter.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

Keywords: zucchini chocolate chip muffins, zucchini muffins, chocolate chip muffins, healthy muffins, snack recipes

Find it online: https://recipesfoodeasy.com/zucchini-chocolate-chip-muffins/