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Chocolate-Chip-Zucchini-Muffins-Recipe

Chocolate Chip Zucchini Muffins

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  • Author: Peter
  • Prep Time: 15 minutes
  • Cook Time: 17-18 minutes
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

These Chocolate Chip Zucchini Muffins are a delightful treat combining fresh zucchini and sweet chocolate chips. With simple preparation and wholesome ingredients, they make a perfect snack or breakfast option. Moist, flavorful, and easy to bake, these muffins are ideal for any occasion.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup oil (avocado oil, melted butter, light flavor olive oil, or canola)
  • 1/3 cup mashed banana (about 1 banana)
  • 1/4 cup buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 small zucchini)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Fluff the flour before measuring to avoid packing it too tightly.
  3. In a separate bowl, whisk together the oil, mashed banana, buttermilk, egg, and vanilla extract.
  4. Grate the zucchini, then squeeze it over the sink to remove excess moisture. Stir it into the wet ingredients.
  5. Combine the dry ingredients with the wet ingredients and chocolate chips just until mixed. Avoid over-mixing the batter.
  6. Divide the batter among the muffin cups, filling each about 2/3 full to make 12 smaller muffins or 10 medium-sized muffins. Bake for about 17-18 minutes until the tops spring back when touched.
  7. Transfer the muffins to a cooling rack to cool completely.

Notes

For added flavor, consider using a mix of chocolate chips and nuts or dried fruit.
These muffins can be frozen for later enjoyment—just thaw when you’re ready to eat!
Ensure to squeeze out as much moisture from the zucchini to prevent soggy muffins.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

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