Description
Enjoy moist and fluffy Chocolate Chip Zucchini Muffins that combine the rich taste of chocolate with the nutritious goodness of zucchini. Perfect for breakfast or a snack, these American-style baked muffins are sweetened with cinnamon and sugar, making them a delicious way to include vegetables in your diet without compromising flavor. Ideal for meal prepping or immediate indulgence, these muffins are loved by both kids and adults.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 large egg
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
Add-ins
- 1 cup shredded zucchini
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin pan with paper liners to prepare for baking.
- Prepare Zucchini: Shred the zucchini using a cheese grater and squeeze out any excess moisture to prevent soggy muffins.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, cinnamon, baking powder, and salt. Stir well to blend all the dry ingredients.
- Combine Wet Ingredients: In a separate bowl, whisk together the egg, vegetable oil, milk, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spatula until just combined, avoiding overmixing to keep muffins tender.
- Add Zucchini and Chocolate Chips: Fold in the shredded zucchini and chocolate chips evenly into the batter.
- Fill Muffin Cups: Divide the batter evenly among the lined muffin cups. Optionally, sprinkle additional chocolate chips on top for extra chocolate flavor.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Squeezing excess moisture from zucchini is crucial to prevent soggy muffins.
- Do not overmix the batter to maintain a light and fluffy texture.
- You can substitute vegetable oil with melted coconut oil or butter as preferred.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for longer freshness.
- For a dairy-free version, substitute milk with almond milk or other plant-based milk alternatives.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
