Zucchini Chocolate Chip Muffins
These Zucchini Chocolate Chip Muffins are the perfect treat that combines the goodness of zucchini with the sweetness of chocolate chips. Moist, flavorful, and easy to make, these muffins are great for any time of the day.
Ingredients
Muffin Batter
- 1 1/3 cups grated zucchini
- 2 cups all-purpose flour 250 grams
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (120 ml) (or canola)
- 1/2 cup brown sugar (105 grams) (light or dark)
- 1/3 cup granulated sugar (67 grams) (use 1/2 cup if you prefer sweeter muffins)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup milk (60 ml)
- 3/4 cup chocolate chips (135 grams)
Instructions
How to Make Zucchini Chocolate Chip Muffins
- Preheat the oven to 375F (190C) and line a 12-cavity muffin pan with muffin papers.
- Lightly blot the grated zucchini with a paper towel to remove excess liquid. Do not squeeze the zucchini dry.
- Whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together oil, brown sugar, granulated sugar, eggs, vanilla extract, and milk.
- Combine wet and dry ingredients, gently folding them together. Stir in grated zucchini and chocolate chips.
- Spoon batter into muffin tin and bake for 22-25 minutes.
- Cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
Feel free to add chopped nuts or dried fruits for extra texture and flavor.