Zucchini Chocolate Chip Muffins
These choc chip zucchini muffins are moist, warmly spiced, and loaded with chocolate chips. One of the best summer baked goods to make with garden zucchini. Enjoy for breakfast or an afternoon snack!
Servings: 12 muffins
Equipment
Ingredients
- 2 large eggs
- ⅔ cup brown sugar
- ⅓ cup vegetable oil
- ⅔ cup milk
- 1¾ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cups shredded zucchini
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 400℉ (200℃). Grease the wells of a muffin tin, or line with paper liners.
- Combine eggs, brown sugar, and oil in a large bowl. Whisk until creamy. Add the milk and whisk until combined.
- Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined.
- Fold in the shredded zucchini and chocolate chips. Don't overmix.
- Spoon the batter into the muffin liners - fill to just below the top.
- Bake for 23-27 minutes, until a skewer comes out with just a few crumbs.
- Allow the muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Shredded Zucchini: No need to peel the zucchini before grating. Use a box grater to shred the zucchini.
Store: Delicious warm out of the oven, these muffins can be stored in a sealed container at room temperature for 2 days, or up to 5 days in the fridge.
Freeze: Alternatively, freeze for up to 3 months. Thaw in the fridge overnight, then warm in the microwave before serving.
Optional add-ins: Add 1/2 cup of chopped walnuts or pecans with the chocolate chips for a nutty crunch.
Nutrition
Serving: 1muffin | Calories: 247kcal | Carbohydrates: 35g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 218mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg