Description
Savor irresistible ZucchiniChocolate Chip Muffins with this easy recipe Perfectly moist and rich in flavor they’re a delightful treat
Ingredients
Scale
- 1 ½ cups grated zucchini (about 2 medium zucchinis, unpeeled)
- 1 cup all-purpose flour (can be substituted with whole wheat or gluten-free options)
- 1 cup oats (rolled oats work best)
- ½ cup brown sugar (or coconut sugar for a healthier option)
- ½ cup granulated sugar
- ½ cup vegetable oil (you can also use melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (milk, dark, or semi-sweet, based on preference)
- Optional: ½ teaspoon ground cinnamon, ½ cup chopped nuts (like walnuts or pecans for added crunch)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease a muffin tin or line with muffin liners.
- Grate the zucchini using a box grater or food processor.
- In a large mixing bowl, combine the dry ingredients: flour, oats, brown sugar, granulated sugar, baking powder, baking soda, salt, and cinnamon if using.
- In another bowl, whisk together the wet ingredients: eggs, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and add the grated zucchini. Gently fold until just combined.
- Fold in the chocolate chips.
- Fill each muffin cup about ¾ full with batter.
- Bake in the preheated oven for 18-22 minutes.
- Allow to cool in the pan for 5 minutes before transferring to a cooling rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Calories: 180 calories
- Sugar: 10 grams
- Fat: 7 grams
- Saturated Fat: 7 grams
- Carbohydrates: 29 grams
- Fiber: 2 grams
- Protein: 3 grams