Zucchini Chocolate Chip Muffins Recipe
User Reviews
5
Zucchini Chocolate Chip Muffins Recipe
Description
Zucchini Chocolate Chip Muffins are crafted from a batter made by combining grated zucchini with a blend of all-purpose flour, baking powder, baking soda, salt, and cinnamon. The wet ingredients include both brown and granulated sugars, oil, an egg, vanilla, and the zucchini itself, which keeps the muffins moist without pressing out the moisture. Chocolate chips are folded in gently to distribute them without overmixing the batter. Baking at 350°F until a toothpick comes out clean yields muffins with a soft crumb and melted chocolate throughout. These muffins offer a mild cinnamon-spiced sweetness paired with the subtle vegetable moisture from zucchini.
The muffins are suitable for breakfasts or snacks and can be enjoyed fresh or cooled. Serving them at room temperature allows the flavors and textures to be best appreciated.
Peeling the zucchini is optional, with unpeeled zucchini preferred when organic. Excess moisture can be lightly blotted with a paper towel if needed, but squeezing out moisture is avoided to keep the muffins tender. Lining the muffin pan helps with easy removal and cleanup.
Ingredients
- 1 cup zucchini grated, packed
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup neutral cooking oil I used avocado oil, generic cooking oil
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- Mix all dry ingredients in a bowl - All purpose flour, baking powder, baking soda, salt and cinnamon.
- In another bowl, whisk together oil, brown sugar, granulated sugar, egg, vanilla and zucchini.
- Pour the wet ingredients into the dry ingredients bowl. Mix till they are just combined, do not overmix.
- Gently fold in the chocolate chips. You can also save some chocolate chips to top once you fill the muffin liners in the next step.
- Spoon the batter evenly into each liner.
- Bake for 18-25 minutes at 350˚F or until a toothpick inserted in the center comes out clean.
- Let the muffins cool completely on a wire rack and enjoy!
Notes
- Use unpeeled zucchini when possible to keep more nutrients and moisture, especially if using organic zucchini.
- Do not squeeze out the zucchini's moisture; it contributes to the muffins' tenderness and moist texture.
- If the zucchini seems very wet, gently blot with a paper towel to reduce excess moisture but avoid pressing it out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Calories | 247kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 143mg | 6% |
| Potassium | 77mg | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 1.8mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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