Zucchini Chocolate Chip Muffins Recipe
These Zucchini Chocolate Chip Muffins blend moist zucchini, warm spices, and melty chocolate chips into an irresistible breakfast or snack option.
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with a little oil.
- In a mixing bowl, combine the grated zucchini with both the granulated sugar and brown sugar. Allow it to sit for about 10 minutes.
- Add the eggs, vegetable oil, and vanilla extract to the zucchini mixture. Stir well until everything is combined.
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet zucchini mixture, folding gently until just combined.
- Fold in the chocolate chips until they are evenly distributed throughout the batter.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure you do not squeeze the grated zucchini too dry to maintain moisture. Using mini chocolate chips can enhance chocolate distribution. Store in an airtight container for up to 3 days or freeze for up to 3 months.