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Chocolate Chip Zucchini Muffin Recipe

American · Baked goods · 35 min total

These moist and tender muffins are a delicious way to sneak in some veggies. Packed with chocolate chips and shredded zucchini, they're perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded zucchini (from about 1 medium zucchini), squeezed dry
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together shredded zucchini, oil, eggs, and vanilla until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in chocolate chips.
5. Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• For extra moisture, do not squeeze all the liquid from the zucchini; just pat lightly with paper towels.
• Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
• Add 1/2 cup chopped walnuts or pecans for extra crunch.

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