Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp salt
- 1 large egg
- ½ cup vegetable oil (or substitute with unsweetened applesauce)
- ¼ cup milk (any type)
- 1 tsp vanilla extract
- 1 cup shredded zucchini (packed, do not squeeze dry)
- ½ cup semi-sweet chocolate chips (plus extra for topping, optional)
Instructions
- Preheat the oven: Preheat to 350°F (175°C). Line a 12-cup muffin tin with liners or grease with cooking spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, and salt.
- Combine the wet ingredients: In another bowl, whisk the egg, oil, milk, and vanilla until smooth.
- Fold the batter: Gradually stir the wet ingredients into the dry mixture until just combined. Avoid overmixing. Gently fold in the shredded zucchini and chocolate chips.
- Fill the muffin cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about ⅔ full. Add extra chocolate chips on top if desired.
- Bake: Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra moist muffins, do not squeeze the shredded zucchini.
- Add-ins like chopped nuts, dried cranberries, or shredded coconut can enhance the flavor.
- Muffins can be stored in an airtight container at room temperature for 3 days, or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 105mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15g
Keywords: zucchini chocolate chip muffins, moist zucchini muffins, easy breakfast muffins, healthy muffin recipes