Description
Deliciously moist muffins combining zucchini and chocolate chips for a perfect treat any time of day.
Ingredients
Scale
- 1 1/2 cups grated zucchini (excess moisture squeezed out)
- 1 3/4 cups all-purpose flour (or substitute whole wheat)
- 1/2 cup sugar (or coconut sugar)
- 1/4 cup brown sugar
- 2 eggs
- 1/3 cup oil (vegetable, canola, or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup chocolate chips (semi-sweet or dark)
- Optional Add-Ins: 1/2 cup chopped walnuts, 1/4 cup oats, a sprinkle of nutmeg
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- Grate the zucchini finely and squeeze out excess moisture.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat the eggs with the oil, both sugars, and vanilla extract until well combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the zucchini and chocolate chips.
- Fill muffin cups about three-quarters full.
- Bake for 18-22 minutes until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days, in the fridge for up to a week, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 24g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg