Description

These Chocolate Chip Zucchini Muffins are a delightful blend of sweet chocolate and healthy zucchini. With simple ingredients and easy preparation, they make a perfect treat for breakfast, snacks, or dessert. Moist, fluffy, and bursting with flavor, these muffins will be a hit with everyone!

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°F and prepare a 12-cup muffin tin with cooking spray or paper liners.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, mix oil, mashed banana, buttermilk, egg, and vanilla extract.
Grate the zucchini, squeeze out excess moisture, and add it to the wet ingredients.
Combine the wet and dry ingredients, adding in chocolate chips, and mix until just combined.
Divide the batter evenly into the muffin cups, filling about 2/3 full.
Bake for 17-18 minutes, until the tops spring back lightly to the touch.
Transfer the muffins to a cooling rack to cool completely.

Notes

Ensure to squeeze out excess moisture from the zucchini for better texture.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
Feel free to substitute chocolate chips with nuts or raisins for a different twist.

Nutrition

Serving Size: 1 muffin
Calories: 170
Sugar: 9g
Sodium: 120mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg