Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins are the perfect blend of wholesome and indulgent, offering a delightful surprise in every bite. Ready in just 45 minutes, these muffins are a quick way to satisfy your sweet tooth while sneaking in a serving of veggies.
Ingredients
- 1½ cups all-purpose flour (7½ oz/213 g)
- ⅔ cup granulated sugar (5 oz/142 g)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil (4 fl oz/120 ml)
- ⅓ cup buttermilk (2½ fl oz/71 ml), at room temperature
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- ½ cup milk chocolate chips (3 oz/85 g)
- 1 cup finely grated zucchini (5 oz/142 g), excess liquid squeezed out before measuring
Instructions
- Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
- In another medium bowl, whisk the oil, buttermilk, vanilla extract, and egg and stir into the dry ingredients until just combined with some lumps remaining.
- Fold in the chocolate chips, followed by the zucchini.
- Divide evenly among the prepared muffin cups, filling each cup almost all the way to the top.
- Bake for 20 to 25 minutes, until the tops are golden brown and a skewer inserted in the center comes out clean.
- Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Enjoy as is! Store leftovers in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 4 weeks.
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