Description
These chocolate chip zucchini muffins are a perfect blend of sweet and wholesome. They are simple to make and ideal for a quick breakfast or snack.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 large egg
- ½ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
- ¾ cup chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate medium bowl, whisk the egg, vegetable oil, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
- Gently fold in the grated zucchini and chocolate chips until evenly distributed.
- Divide the batter evenly among the 12 muffin cups.
- Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Squeeze excess moisture from the grated zucchini to prevent soggy muffins.
- Do not overmix the batter; overmixing leads to tough muffins.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg