Chocolate Chip Zucchini Muffins
The best moist and fluffy Chocolate Chip Zucchini Muffins recipe, made healthier with less sugar and oil.
Servings: 12
Calories: 191kcal
Cost: 4
Equipment
- Muffin Liners , optional
Ingredients
- 1 1/2 cups all-purpose flour , white whole wheat, or whole wheat 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 , raisins(80g), nuts(60g), or coconut(40g)
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners.
- Dry ingredients: In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).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
- Wet ingredients: In a separate bowl whisk together the oil, mashed banana, buttermilk, egg and vanilla.1/4 cup oil*, 1/3 cup mashed banana*, 1/4 cup buttermilk, 1 large egg, 1 teaspoon vanilla extract
- Grate and measure out the zucchini, then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.1 cup grated zucchini
- Combine: Stir in dry ingredients and chocolate chips, just until combined (don't over-mix the batter).1/2 cup semi-sweet chocolate chips
- Bake: Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins. Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
Video
Notes
Flour: Whatever kind of flour you use, measure it by spooning it into the measure cup, then level it off (don't pack the flour into the measuring cup).
Banana: You could substitute Greek yogurt or unsweetened applesauce.
Freezing Instructions: allow the muffins to cool completely, then place them in a freezer safe container and store them in the freezer for up to 3 months. Thaw on the counter, in the fridge, or rewarm for a few seconds in the microwave.
For Mini Muffins: Bake for 10-14 minutes.
Egg Allergy: Mix 1 tablespoons of flaxseed meal with 3 Tablespoons water. Use in place of 1 egg.
Gluten-Free Zucchini Muffins: Substitute gluten-free flour.
Nutrition
Calories: 191kcal | Carbohydrates: 26g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
Recipe Link
Recipe Video
