Chocolate Chip Zucchini Muffins
These moist and sweet Chocolate Chip Zucchini Muffins combine the rich taste of chocolate with the goodness of zucchini, making them perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 pinch salt
Wet Ingredients
- 1 large lightly beaten egg
- 0.5 cups vegetable oil
- 1 teaspoon vanilla
- 0.25 cups milk
Add-ins
- 1 cup shredded and squeezed zucchini Make sure to wring it out with a paper towel to drain.
- 1 cup semi-sweet or milk chocolate chips
- 0.5 cups chopped walnuts Optional.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with muffin liners or spray each well with nonstick cooking spray.
- In a large bowl, whisk together all-purpose flour, granulated sugar, baking soda, ground cinnamon, and a pinch of salt.
- In a small bowl, whisk together the lightly beaten egg, vegetable oil, vanilla, and milk.
- Add the oil mixture to the flour mixture and stir until combined.
- Gently fold in the shredded and squeezed zucchini, chocolate chips, and chopped walnuts if using.
- Scoop the batter into the prepared muffin pan until the wells are filled halfway.
Baking
- Bake for 15 to 20 minutes or until a toothpick comes out clean and the muffins are lightly browned.
Notes
Store any leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze the muffins in a freezer-safe bag for up to three months.