Chocolate Chip Zucchini Muffins
Light and fluffy these Chocolate Chip Zucchini Muffins are loaded with chocolate and a warm cinnamon flavor. Moist and tender, these are the best zucchini muffins you'll ever try.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1+1/2 cup grated zucchini (2 small or 1 medium)
- 1/2 cup (118ml) vegetable oil
- 2 large eggs
- 2 tsp (10ml) pure Vanilla extract
- 1/4 cup (48g) sour Cream
- 1 cup (190g) granulated sugar
- 1+1/2 cup (210g) all-purpose flour
- 1 tbsp (7.5g) Cinnamon
- 1 tsp (4.2g) baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (135g) chocolate chips
Instructions
- 1
Preheat the oven to 375°F and line a muffin with muffin liners.
- 2
Grate zucchini: Using the large cheese grater, grate the zucchini with the skin on. Use a paper towel to squeeze out extra water in the zucchini and fluff with a fork.
- 3
Combine the wet ingredients: eggs, oil, sour cream, and vanilla extract. Beat all the ingredients together until well combined. Add the sugar and beat until incorporated.
- 4
Combine the dry ingredients in a large mixing bowl: flour, cinnamon, baking soda, baking powder and salt. Whisk to combine. Add the dry ingredients to the bowl and beat just until it starts to combine.
- 5
Fold in the zucchini and chocolate chips using a spatula and finish mixing the batter by hand.
- 6
Fill the muffin pan ¾ full. Drop a few extra chocolate chips on top if desired. Bake at 375°F for 16-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Cool for at least 30 minutes.