Zucchini Chocolate Chip Muffins
Delicious, moist and fluffy Chocolate Chip Zucchini Muffins are loaded with zucchini and chocolate chips. A perfect breakfast or lunch-box treat.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
- 1 cup Zucchini (grated, packed)
- 1+1/2 cup All purpose flour
- 1/2 tsp Baking powder
- 3/4 tsp Baking soda
- 1/4 tsp Salt
- 1 tsp Ground Cinnamon
- 1/2 cup Oil (I used avocado oil)
- 1/3 cup Brown Sugar
- 1/3 cup Granulated Sugar
- 1 Egg (large)
- 1 tsp Vanilla extract
- 3/4 cup Chocolate chips
Instructions
- 1
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- 2
Mix all dry ingredients in a bowl - All purpose flour, baking powder, baking soda, salt and cinnamon.
- 3
In another bowl, whisk together oil, brown sugar, granulated sugar, egg, vanilla and zucchini.
- 4
Pour the wet ingredients into the dry ingredients bowl. Mix till they are just combined, do not overmix.
- 5
Gently fold in the chocolate chips. You can also save some chocolate chips to top once you fill the muffin liners in the next step.
- 6
Spoon the batter evenly into each liner.
- 7
Bake for 18-25 minutes at 350˚F or until a toothpick inserted in the center comes out clean.
- 8
Let the muffins cool completely on a wire rack and enjoy!