Description
These Zucchini Chocolate Chip Muffins are a deliciously moist treat that combines the wholesome flavors of zucchini with the indulgence of chocolate chips. Perfect for breakfast or a snack!
Ingredients
1 1/3 cups grated zucchini
2 cups all-purpose flour (250 grams)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil (120 ml)
or canola
1/2 cup brown sugar (105 grams)
light or dark
1/3 cup granulated sugar (67 grams)
use 1/2 cup if you prefer sweeter muffins
2 large eggs
2 teaspoons vanilla extract
1/4 cup milk (60 ml)
I prefer to use whole milk or 2%
but any will work
3/4 cup chocolate chips (135 grams)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another large bowl, mix the grated zucchini, vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the chocolate chips.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Feel free to adjust the amount of sugar based on your preference for sweetness. Store in an airtight container for up to three days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Protein: 3g
Keywords: Zucchini Chocolate Chip Muffins, muffin recipes, zucchini recipes, dessert, baking