Description

These Chocolate Chip Zucchini Muffins are a delightful combination of sweet chocolate and fresh zucchini, offering a tasty and healthy option for breakfast or snacks. Quick to make and irresistibly flavorful, they’re perfect for any occasion.

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
1/3 cup mashed banana
1/4 cup buttermilk
1 large egg
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup semi-sweet chocolate chips

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Instructions

Preheat the oven to 350°F and lightly grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, whisk together the oil, mashed banana, buttermilk, egg, and vanilla extract.
Grate the zucchini and squeeze out the excess moisture, then stir it into the wet ingredients.
Combine the dry ingredients with the wet ingredients and gently fold in the chocolate chips until just mixed.
Divide the batter among the muffin cups, filling them about 2/3 full and bake for 17-18 minutes until springy to the touch.
Transfer the muffins to a cooling rack to cool completely.

Notes

For an extra touch, sprinkle some chocolate chips on top before baking.
These muffins can be stored in an airtight container for up to 3 days.
Use a mix of chocolate chips and nuts for added texture.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg