Description
These Chocolate Chip Zucchini Muffins offer a delightful blend of moist zucchini and rich chocolate flavor. Simple to prepare, they’re ideal for breakfast or as a sweet treat!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (avocado oil, melted butter, light flavor olive oil, or canola)
- 1/3 cup mashed banana (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt, fluffing the flour before measuring.
- In a separate bowl, combine the oil, mashed banana, buttermilk, egg, and vanilla by whisking them together.
- Grate and measure the zucchini, squeezing it to remove excess moisture before adding it to the wet ingredients.
- Fold the dry ingredients and chocolate chips into the wet mixture, mixing until just combined.
- Divide the batter evenly among the muffin cups, filling them about 2/3 full, and bake for 17-18 minutes, or until the tops spring back when touched.
- Allow the muffins to cool completely on a rack.
Notes
For added flavor, consider using whole wheat flour or a blend of flours.
Store leftovers in an airtight container for up to three days.
For a twist, try adding nuts or raisins in place of chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg