Zucchini-Chocolate Chip Muffins
Total Time
45 mins
Prep Time
20 mins
Cook Time
20 mins
Rating
4.4 out of 5 stars
(23)
Ingredients
12 muffins
- 3 cups (375 g) all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup (200 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 medium zucchini, shredded (about 3 cups), excess liquid squeezed out
- 10 tablespoons unsalted butter, melted
- 1 cup (180 g) chocolate chips (dark or semisweet)
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Preparation
Step 1
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin (or line with paper liners).
Step 2
In a medium bowl, whisk together the flour, baking soda, cinnamon and salt.
Step 3
In a large bowl, whisk together the sugar, eggs and vanilla extract. Using a rubber spatula, stir in the grated zucchini and the melted butter.
Step 4
Add the flour mixture to the zucchini mixture and gently stir to combine. Stir in the chocolate chips until evenly distributed.
Step 5
Divide the batter evenly between the muffin cups (they should be almost completely filled up). Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
Step 6
Allow the muffins to cool in the pan for 5 minutes, then remove to a wire cooling rack and cool for an additional 30 minutes before serving.
Step 7
The muffins should be stored in an airtight container at room temperature for up to 4 days. You can also wrap these individually in plastic wrap, place in a freezer bag and freeze for up to 2 months.
Step 8
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Chef's notes
Nutritional values are based on one muffin
