Chocolate Chip Zucchini Muffins
User Reviews
5
Chocolate Chip Zucchini Muffins
Description
Flour, sugar, baking soda, cinnamon, and salt form the dry ingredients, while oil, mashed banana, buttermilk, egg, and vanilla create the wet mix. Fresh zucchini is shredded, squeezed of excess moisture to avoid sogginess, and stirred into the wet mixture before combining with dry ingredients and chocolate chips. The batter is handled gently to avoid overmixing that can toughen the muffins.
Baked at 350°F for 17-18 minutes, the muffins develop a lightly springy top. The banana adds moisture and mild sweetness, and the zucchini contributes a subtle vegetable freshness without dominating the flavor. The cinnamon adds warmth to the profile, and chocolate chips provide bursts of sweetness.
These muffins can be made smaller by baking for less time, are adaptable for various flours including whole wheat or gluten-free, and can accommodate ingredient substitutions such as Greek yogurt instead of banana or flaxseed meal in place of eggs for allergies.
They freeze well for up to three months and can be thawed or warmed as desired. Measuring flour by spooning and leveling ensures accurate texture.
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 banana about 1 banana, mashed
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini , shredded (about 1 small zucchini)
- 1/2 cup chocolate chips raisins, nuts, or coconut, semi-sweet
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.
Notes
- Measure flour by spooning into cup, then leveling to avoid dense muffins.
- Substitute mashed banana with Greek yogurt or unsweetened applesauce if preferred.
- Use vegetable, canola, melted coconut oil, or melted butter as oil alternatives.
- Freeze cooled muffins in airtight containers for up to 3 months; thaw or rewarm before serving.
- Mini muffin sizes bake faster (10-14 minutes).
- For egg allergy, replace one egg with 1 tablespoon flaxseed meal mixed with 3 tablespoons water.
- Gluten-free flours can be used as substitutes for regular flour.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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