Chocolate Chip Zucchini Muffins Recipe
These Chocolate Chip Zucchini Muffins are a delightful combination of moist zucchini, warm cinnamon, and gooey chocolate chips, making them a perfect treat for breakfast or snack time.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (moisture squeezed out)
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line muffin tin with liners or grease well.
- Mix Dry Ingredients: Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar until fluffy.
- Add Wet Ingredients: Beat in eggs one at a time, stir in vanilla, fold in zucchini.
- Combine Ingredients: Gradually add dry mix to wet mix, fold in chocolate chips.
- Bake: Divide batter into muffin cups, bake for 20–25 minutes until done.
- Cool and Serve: Cool in pan for 5 minutes, then transfer to a rack to cool.
Notes
- Drain excess moisture from zucchini to avoid soggy muffins.
- Muffins can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
