Description

These Chocolate Chip Zucchini Muffins are a delightful combination of moist zucchini, sweet chocolate chips, and wholesome ingredients. They’re quick to prepare and perfect for a healthy breakfast or snack, making them irresistible to both kids and adults alike.

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. Lightly grease a 12-cup muffin tin or line with paper liners.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, mix the oil, mashed banana, buttermilk, egg, and vanilla extract.
Grate the zucchini and remove excess moisture by squeezing it over the sink. Stir it into the wet ingredients.
Combine the dry ingredients with the wet mixture along with the chocolate chips until just combined.
Divide the batter evenly among the muffin cups, filling them about 2/3 full. Bake for 17-18 minutes until the tops spring back when touched.
Transfer the muffins to a cooling rack to cool completely.

Notes

For a healthier option, substitute half of the all-purpose flour with whole wheat flour.
Feel free to add nuts or raisins for extra texture and flavor.
Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 120mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 3g
Cholesterol: 20mg