Description

These Chocolate Chip Zucchini Muffins are a delectable treat that brings together the sweetness of chocolate and the healthiness of zucchini. Perfect for breakfast or a snack, they’re easy to make and hard to resist!

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

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Instructions

Preheat the oven to 350 degrees F and grease a 12-cup muffin tin or line with paper liners.
In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, whisk the oil, mashed banana, buttermilk, egg, and vanilla until well combined.
Prepare the zucchini by grating it and squeezing out excess moisture before adding it to the wet mixture.
Gently combine the dry ingredients and chocolate chips with the wet mixture until just combined, avoiding over-mixing.
Distribute the batter evenly among the muffin cups, filling each about 2/3 full. Bake for 17-18 minutes until tops spring back when lightly touched.
Transfer the muffins to a cooling rack and allow them to cool completely.

Notes

For a unique twist, try adding nuts, raisins, or coconut to the batter.
Ensure to squeeze out excess moisture from the zucchini to achieve perfect muffin texture.
Store leftovers in an airtight container to keep them fresh.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg