chocolate chip zucchini muffins
These moist and delicious chocolate chip zucchini muffins are the perfect way to sneak in some extra veggies! Enjoy them for breakfast, as a snack, or a sweet treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini, excess moisture squeezed out
- 1 cup chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Gently fold in the shredded zucchini and chocolate chips.
- Fill each muffin cup about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
Find it online: https://cubaqueen.com/chocolate-chip-zucchini-muffins/