Zucchini Chocolate Chip Muffins
Zucchini chocolate chip muffins are the perfect blend of health and indulgence. Moist, fluffy, and bursting with melty chocolate chips, these delightful treats are a sneak-in-your-veggies kind of snack! Ideal for breakfast or as a sweet afternoon pick-me-up, they are sure to impress even the pickiest eaters. With their warm aroma wafting through your kitchen, you’ll find it hard to resist enjoying one fresh from the oven. Plus, they freeze beautifully, making them a convenient choice for busy days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Approximately 12 muffins 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup finely grated zucchini (about 1 medium zucchini)
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners.
- Grate the zucchini and place it in a clean towel to absorb excess moisture.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, mix eggs, oil (or melted butter), vanilla extract, and grated zucchini until smooth.
- Combine wet and dry ingredients gently until just mixed; do not overmix.
- Fold in chocolate chips evenly.
- Spoon batter into muffin cups until two-thirds full and bake for 18-22 minutes until golden brown.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 190
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg