Description
These Chocolate Chip Zucchini Muffins are a delightful treat, combining the sweetness of chocolate chips with nutritious zucchini. Perfect for breakfast or a snack, they bring a homemade touch to any meal with simple, everyday ingredients that make baking a breeze.
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 and 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 another bowl, whisk the oil, mashed banana, buttermilk, egg, and vanilla together.
- Grate the zucchini and squeeze the excess moisture out, then mix it into the wet ingredients.
- Gradually add the dry ingredients and chocolate chips to the wet mixture, stirring until just combined.
- Distribute the batter evenly in the muffin cups, filling them about 2/3 full. Bake for 17-18 minutes, until the tops spring back to touch.
- Transfer muffins to a cooling rack to cool completely.
Notes
For added flavor, consider using a mix of chocolate chips and nuts.
Make sure to drain excess moisture from the zucchini for the best texture in muffins.
These muffins freeze well for up to three months; just thaw before eating.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg