Description
Moist and delicious zucchini muffins loaded with chocolate chips, perfect for breakfast or a snack.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
- In a large bowl, mix together the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips gently.
- Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute half of the oil with applesauce for a healthier option.
- These muffins freeze well. Store in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 30
Keywords: zucchini chocolate chip muffins, chocolate chip muffins, easy zucchini muffins, healthy muffins, breakfast muffins