Description
These chocolate chip zucchini muffins are moist, flavorful, and a great way to use up extra zucchini. They are perfect for breakfast or a snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 large egg
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together grated zucchini, egg, vegetable oil, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let muffins cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Squeeze excess water from the grated zucchini for a less moist muffin.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Add nuts like walnuts or pecans for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg