Zucchini Chocolate Chip Muffins
Delicious and moist muffins with a healthy twist of zucchini and rich chocolate chips, perfect for any time of day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Whisk together the grated zucchini, sugars, vegetable oil, eggs, and vanilla extract in a large bowl until combined.
- Mix the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a separate bowl.
- Slowly add the dry ingredients to the wet mixture, stirring until just mixed. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly into the muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins freeze well; wrap tightly after cooling for longer storage. For extra flavor, consider adding nuts or experimenting with different types of chocolate.