Breakfast & Brunchchefsavvy5.0
The BEST Zucchini Muffins
The BEST Zucchini Muffins. Loaded with greek yogurt, zucchini and chocolate chips. A great way to use up zucchini from your garden!
👥 12 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 15 min🔥 Cook: 50 min👤 Kelley Simmons📖 chefsavvy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- oven
- whisk
- pan
📝 Preparation Steps
1
Preheat oven to 425 degrees. Grease a 12 cup muffin tin with cooking spray, set aside.In a large bowl mix together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
cinnamon1 teaspoon
2
In a separate bowl, whisk together the egg, oil, both sugars, greek yogurt and vanilla extract until combined.Add the wet ingredients to the dry ingredients and fold gently. Do not over mix.
egg1vanilla extract1 teaspoon
3
Fold in the zucchini and chocolate chips.
zucchini (shredded)1 cup
4
Pour the batter into the prepared pan and bake for ⏱️ 5 minutes. Reduce the oven temperature to 350 degrees leaving the muffins in the oven. Continue cooking for an additional ⏱️ 13-15 minutes or until a toothpick comes out mostly clean.
5
Allow the muffins to cool for ⏱️ 5 minutes in the pan then transfer to a cooling rack to cool completely.
Nutrition Facts
calories
307 kcal
fat Content
16 g
serving Size
1 serving
fiber Content
2 g
sugar Content
23 g
sodium Content
156 mg
protein Content
4 g
cholesterol Content
15 mg
carbohydrate Content
38 g
saturated Fat Content
4 g
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