Description
These Chocolate Chip Zucchini Muffins are a delightful blend of fresh zucchini, semi-sweet chocolate chips, and simple ingredients. Quick to prepare and utterly delicious, they are ideal for breakfast or a sweet snack anytime!
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
Instructions
- Preheat the oven to 350°F. Grease a 12-cup muffin tin with non-stick spray or line it with paper liners.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, combine the oil, mashed banana, buttermilk, egg, and vanilla extract.
- Grate the zucchini and squeeze out excess moisture, then stir it into the wet ingredients.
- Combine the wet and dry ingredients, then fold in the chocolate chips until just mixed.
- Divide the batter among the muffin cups, filling them about two-thirds full. Bake for 17-18 minutes until they spring back lightly when touched.
- Transfer the muffins to a cooling rack to cool completely.
Notes
Store leftovers in an airtight container for up to 3 days.
For a healthier option, substitute half the flour with whole wheat flour.
Feel free to mix in nuts or coconut for added flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 7g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg