Description
Deliciously moist and tender chocolate chip zucchini muffins, perfect for a wholesome breakfast or a tasty snack. These muffins combine the subtle sweetness of zucchini with melty mini chocolate chips, enhanced by warm spices like cinnamon and nutmeg. Easy to prepare and kid-friendly, they’re a great way to sneak some veggies into your diet.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients
- 1 cup finely shredded zucchini (moisture squeezed out)
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- â…“ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- ½ cup mini chocolate chips
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Add Zucchini: Stir in the finely shredded zucchini well to distribute it evenly throughout the wet mixture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient blend to the wet ingredients, stirring gently just until the batter is combined; do not overmix to keep the muffins tender.
- Fold in Chocolate Chips: Carefully fold the mini chocolate chips into the batter, ensuring they are evenly distributed.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a healthier twist, substitute half the all-purpose flour with whole wheat flour and use coconut oil instead of vegetable oil.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for extended shelf life.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
