Description

These Chocolate Chip Zucchini Muffins are a delightful mix of fresh zucchini and rich chocolate chips, blending health and flavor. Perfect for breakfast or a sweet snack, they are simple to make and sure to be a hit with family and friends!

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

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Instructions

Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, combine the oil, mashed banana, buttermilk, egg, and vanilla extract.
Grate the zucchini, squeeze out the excess moisture, and stir it into the wet ingredients.
Gently fold the dry ingredients and chocolate chips into the wet mixture until just combined; avoid over-mixing.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 17-18 minutes or until the top springs back lightly when touched. Cool the muffins on a rack.

Notes

For added flavor, experiment with different mix-ins like nuts or raisins.
Make sure the zucchini is well-drained to prevent soggy muffins.
These muffins freeze well; store them in an airtight container.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 6g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg