Description
Zucchini chocolate chip muffins bring summer’s garden bounty into a delightful breakfast treat that sneaks veggies into your morning. Packed with chocolate chips and tender zucchini, these muffins turn simple ingredients into a quick, satisfying morning bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup grated zucchini
- 1 cup chocolate chips
Supporting Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
Finishing Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Grate 1 cup of zucchini using the small holes of a box grater. Squeeze out excess moisture with a clean kitchen towel.
- Combine ½ cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil in a mixing bowl. Whisk until the sugars dissolve and the mixture becomes smooth.
- Crack 2 large eggs into the sugar mixture. Add 1 teaspoon vanilla extract and blend thoroughly until the eggs are fully incorporated.
- In a separate bowl, sift together 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually sprinkle the dry ingredients into the wet mixture. Stir gently with a wooden spoon until just combined. Avoid overmixing the batter.
- Fold 1 cup chocolate chips into the batter, ensuring an even distribution throughout the mixture.
- Grease a 12-cup muffin tin with cooking spray or butter. Divide the batter evenly among the cups, filling each about ¾ full.
- Place the muffin tin in a preheated oven at 350°F. Bake for 22-24 minutes, rotating the pan halfway through for even cooking.
- Check doneness by inserting a toothpick into the center of a muffin. If it comes out clean with no wet batter, remove the muffins from the oven.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Grate zucchini finely and squeeze out excess moisture to prevent soggy muffins.
- Use room temperature eggs for better batter consistency and even mixing.
- Whole wheat flour can replace half the all-purpose flour for added nutrition.
- For a gluten-free version, swap regular flour with almond or coconut flour, which adds delightful texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 217 kcal
- Sugar: 15 g
- Sodium: 160 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 31 mg