Description
Delicious and moist Chocolate Chip Zucchini Muffins that are perfect for breakfast or as a snack. These muffins combine the goodness of zucchini with the sweetness of chocolate chips, making them a delightful treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely shredded zucchini (about 1 medium)
- 3/4 cup mini or regular chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease.
- Mix dry ingredients: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine wet ingredients: In a large bowl, whisk eggs, oil, granulated sugar, brown sugar, and vanilla. Stir in zucchini.
- Combine mixtures: Add dry ingredients to the wet mixture and stir until just combined. Fold in chocolate chips.
- Bake: Divide batter into muffin cups and bake for 18-22 minutes until a toothpick comes out clean. Cool before serving.
Notes
- You can squeeze excess moisture from the zucchini for a less dense texture.
- These muffins freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
