Dessertsbiggerbolderbaking4.8
Zucchini Chocolate Chip Muffins
My Zucchini Chocolate Chip Muffins recipe is ultra-moist and studded with just the right amount of chocolate chips to make everyone happy.
👥 12 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
2
In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
baking soda1 teaspoon(5 oz/142 g) finely grated zucchini (excess liquid squeezed out before measuring)1 cupground cinnamon1 teaspoon
3
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.
vanilla extract1 teaspoon(5 oz/142 g) finely grated zucchini (excess liquid squeezed out before measuring)1 cuplarge egg, at room temperature1
4
Fold in the chocolate chips, followed by the zucchini.
5
Divide evenly among the prepared muffin cups, filling each cup almost all the way to the top.
6
Bake for 20 to ⏱️ 25 minutes, until the tops are golden brown and a skewer inserted in the center comes out clean.
7
Let cool in the tin for ⏱️ 10 minutes before transferring to a wire rack to cool completely.
8
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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