Description
Indulge in the perfect combination of sweet and nutritious with these Zucchini-Chocolate Chip Muffins! Packed with shredded zucchini, warm spices, and melty chocolate chips, these moist and flavorful muffins are a delightful treat for breakfast, snacks, or dessert.
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Wet Ingredients:
- ½ cup vegetable oil
- ¼ cup milk
- 1 large egg, lightly beaten
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Add-Ins:
- 1 cup shredded zucchini (patted dry)
- ½ cup miniature semisweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Prepare the Oven and Muffin Tin:
- Preheat your oven to 350°F (175°C).
- Grease a 12-cup muffin tin or line it with paper liners.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients:
- In a separate bowl, whisk together the vegetable oil, milk, egg, lemon juice, and vanilla extract until smooth.
- Bring the Batter Together:
- Gradually add the wet ingredients to the dry ingredients, stirring until just moistened.
- Gently fold in the shredded zucchini, chocolate chips, and walnuts (if using). Avoid overmixing to ensure tender muffins.
- Fill the Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake the Muffins:
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean or with a few crumbs.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy:
- Serve warm or at room temperature. Pair with coffee, tea, or a glass of milk for a delightful snack.
Notes
- Pat the Zucchini Dry: Removing excess moisture from the zucchini ensures fluffy muffins.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: Cool muffins completely, then freeze in an airtight container for up to 3 months. Reheat in the microwave or oven before serving.
- Customizations: Skip the walnuts for a nut-free version, or swap chocolate chips for dried cranberries or raisins.
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast/Snack/Dessert
- Method: Baking
- Cuisine: American