Description
Tender, moist muffins made with grated zucchini and studded with chocolate chips—perfect for a breakfast treat or snack.
Ingredients
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 large eggs
- ½ cup canola or vegetable oil
- 1 tsp vanilla extract
- 1½ cups grated zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1 cup semi‑sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat eggs with oil and vanilla. Stir in grated zucchini.
- Pour wet ingredients into dry ingredients and stir until just combined—don’t overmix.
- Fold in chocolate chips, reserving a few to sprinkle on top.
- Divide batter evenly among muffin cups, filling about ¾ full. Top with reserved chips.
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let muffins cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- To reduce moisture, grate zucchini, sprinkle with salt, let sit 10 minutes, then blot with paper towels.
- Use dark chocolate chips for deeper flavor.
- Muffins freeze well—store in an airtight bag up to 3 months.
- For a healthier twist, substitute half the flour with whole wheat flour.