Description
Moist zucchini chocolate chip muffins with a fluffy texture and rich chocolate flavor. Perfect for breakfast, snacks, or meal prep.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large egg
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a muffin pan with paper liners.
- Shred zucchini and squeeze out excess moisture.
- Mix flour, sugar, cinnamon, baking powder, and salt in a bowl.
- Whisk egg, oil, milk, and vanilla in a separate bowl.
- Combine wet and dry ingredients.
- Fold in zucchini and chocolate chips.
- Divide batter among 11 muffin cups.
- Top with extra chocolate chips if desired.
- Bake for 22 to 25 minutes.
- Cool briefly in the pan, then transfer to a wire rack.
Notes
- Remove excess moisture from zucchini before mixing.
- Do not overmix the batter.
- Store in the refrigerator up to 4 days.
- Freeze up to 3 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 168
- Sugar: 19
- Sodium: 101
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 1
- Protein: 3
- Cholesterol: 16