Zucchini Muffins Recipe
User Reviews
4.9
Zucchini Muffins Recipe
Description
The zucchini muffins recipe mixes dry ingredients of flour, baking powder, baking soda, fine sea salt, and ground cinnamon, then combines wet ingredients including egg, vegetable oil, sugar, milk, and vanilla extract. Grated zucchini is folded into the batter along with a portion of the chocolate chips, with extra chips sprinkled on top before baking. This creates a balance of moist texture with pockets of melted chocolate.
Baking at 350°F in a muffin pan for 22 to 25 minutes yields evenly cooked muffins with a tender crumb that’s neither too dense nor too dry. The grated zucchini adds moisture and subtle vegetable sweetness without dominating the flavor. Cinnamon adds a touch of warmth and spice. These muffins are suitable for those wanting a way to enjoy vegetables in baked goods paired with chocolate.
Serve these muffins cooled or at room temperature. They are a convenient hand-held snack or breakfast item, offering a mild sweetness from sugar and chocolate chips balanced with the freshness of zucchini.
Ingredients
- 1 ½ cups all-purpose flour or gluten-free flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt fine sea salt
- 1 tsp ground cinnamon
- ½ cup extra light olive oil or canola oil or vegetable oil
- 1 egg room temperature, large
- 3/4 cup granulated sugar
- 2 Tbsp milk whole milk or 2% milk
- 1 1/2 tsp vanilla extract pure
- 1 1/2 cups zucchini from 1 medium zucchini or 1/2 lb, grated
- ½ cup chocolate chips divided, semi-sweet
Instructions
- Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla.
- Add flour mixture to the wet ingredients and whisk until well blended and smooth.
- Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).
- Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 239 kcal
% Daily Value*
| Calories | 239kcal | 12% |
| Carbs | 29g | |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 14mg | 5% |
| Sodium | 151mg | 6% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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