Chocolate Chip Zucchini Muffins
User Reviews
5.0
18 reviews
Excellent
Chocolate Chip Zucchini Muffins
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The BEST soft and tender Zucchini Muffins are better than a bakery, and have lots of options for healthier ingredient swaps.
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Ingredients
- 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil*
- 1/3 cup mashed banana* (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini , shredded (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips , raisins, nuts, or coconut
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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, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).
- In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
- Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
- Stir in dry ingredients and chocolate chips, just until combined (don't over-mix the batter).
- Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
Equipments used:
Notes
- Flour: Whatever kind of flour you use, measure it by spooning it into the measure cup, then level it off (don't pack the flour into the measuring cup).
- Banana: You could substitute Greek yogurt or unsweetened applesauce.
- Oil: Vegetable oil, canola oil, melted coconut oil, or melted butter will all work.
- Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months. Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.
- Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months. Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.
- Mini Muffins: Bake for 10-14 minutes.
- Egg Allergy: Mix 1 tablespoons of flaxseed meal with 3 Tablespoons water. Use in place of 1 egg.
- Gluten-Free Zucchini Muffins: Substitute gluten-free flour.
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
14mg
(5%)
Sodium
162mg
(7%)
Potassium
159mg
(5%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
55IU
(1%)
Vitamin C
2.7mg
(3%)
Calcium
21mg
(2%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 14mg | 5% |
| Sodium | 162mg | 7% |
| Potassium | 159mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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