Chocolate Chip Zucchini Muffins
Delicious and moist muffins that combine wholesome zucchini with rich chocolate flavor, perfect for a snack or breakfast.
Ingredients
Dry Ingredients
- 1.5 cups All-purpose flour You can substitute with whole wheat flour for a healthier option.
- 0.75 cups Sugar Brown sugar adds extra moisture and flavor.
- 1 tsp Cinnamon Enhances the sweetness of the muffins.
- 1 tsp Baking powder The leavening agent for the muffins.
- 0.25 tsp Salt Balances the sweetness.
Wet Ingredients
- 1 large Egg Can be replaced with flaxseed meal for a vegan option.
- 0.5 cups Vegetable oil Can use melted coconut oil for added flavor.
- 0.25 cups Milk Any type of milk works; almond milk is a good alternative.
- 1 tsp Vanilla extract Adds depth to the flavor.
Mix-ins
- 1 cup Shredded zucchini Make sure to remove excess moisture first.
- 0.5 cups Chocolate chips Dark chocolate chips can be used for a richer taste.
Instructions
Preparation
- Preheat the oven to 350°F and line a muffin pan with paper liners.
- Shred zucchini using a cheese grater and squeeze out excess moisture.
Mixing
- In one bowl, mix the flour, sugar, cinnamon, baking powder, and salt.
- In another bowl, whisk the egg, vegetable oil, milk, and vanilla until combined.
- Pour the wet ingredients into the dry mixture and stir gently until just combined.
- Fold in the shredded zucchini and chocolate chips.
Baking
- Divide the batter among the muffin cups, and sprinkle extra chocolate chips on top if desired.
- Bake for 22-25 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
Notes
Measure flour properly to avoid dense muffins. Do not overmix the batter for fluffy texture. Store in an airtight container for freshness.