Zucchini Chocolate Chip Muffins
Delightful muffins that combine rich chocolate flavors with moist zucchini, perfect for breakfast or a sweet snack.
Ingredients
Wet Ingredients
- 1 cup grated zucchini Fresh and tender, adds moisture and subtle sweetness.
- 1/2 cup vegetable oil Keeps the muffins moist and tender.
- 2 large eggs Acts as a binder, giving light and fluffy texture.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1/2 cup brown sugar Adds rich, caramel-like depth to the flavor.
- 1/2 cup granulated sugar Balances the sweetness.
Dry Ingredients
- 1 cup all-purpose flour Provides essential structure.
- 1 teaspoon baking powder Helps the muffins rise.
- 1/2 teaspoon baking soda Lends extra fluffiness.
- 1/2 teaspoon salt Balances and enhances sweetness.
- 1/2 cup chocolate chips Adds richness to every bite.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the grated zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the chocolate chips carefully.
Baking
- Fill each muffin cup about 2/3 full with the batter.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Draining the grated zucchini helps prevent excessive moisture. Do not overmix the batter.