Zucchini Chocolate Chip Muffins
Delightful muffins combining the goodness of zucchini with sweet chocolate chips, perfect for breakfast or a snack.
Ingredients
Wet Ingredients
- 1 cup grated zucchini Freshly grated for maximum moisture
- 1/2 cup brown sugar Adds rich caramel flavor
- 1/2 cup granulated sugar Balancing sweetness
- 1/2 cup vegetable oil For moisture
- 2 large eggs Bind ingredients together
- 1 teaspoon vanilla extract For flavor
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder For leavening
- 1/2 teaspoon baking soda For leavening
- 1/2 teaspoon salt Enhances flavors
Mix-ins
- 1/2 cup semi-sweet chocolate chips For sweetness and richness
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, combine the grated zucchini, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
- Fold in the chocolate chips.
Baking
- Fill muffin cups about 2/3 full with the batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for a few minutes in the tin before transferring to a wire rack to cool completely.
Notes
Using freshly grated zucchini ensures maximum moisture. If too watery, gently squeeze out excess moisture. Consider adding a teaspoon of cinnamon or nutmeg for extra flavor, or mix in nuts or dried fruit for varied textures.