Description
This Chocolate Chip Zucchini Muffins recipe combines the wonderful flavors of chocolate and zucchini for a delightful treat. It’s easy to prepare, featuring key ingredients like grated zucchini and semi-sweet chocolate chips, making it an ideal option for breakfast or a sweet snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (avocado oil, melted butter, light flavor olive oil, or canola)
- 1/3 cup mashed banana (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, combine the oil, mashed banana, buttermilk, egg, and vanilla extract.
- Grate and measure the zucchini, then squeeze it to remove excess moisture before adding it to the wet ingredients.
- Combine the wet and dry ingredients along with the chocolate chips, mixing until just combined.
- Divide the batter into the muffin cups, filling them about two-thirds full, and bake for 17-18 minutes until done.
- Allow the muffins to cool on a rack before serving.
Notes
Feel free to substitute whole wheat flour for a healthier option.
These muffins freeze well—store them in an airtight container for up to three months.
Add nuts or raisins for a delightful twist.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg