Zucchini Chocolate Chip Muffins
These zucchini chocolate chip muffins are super soft, moist and jam packed with flavor! You'd never know they're loaded with veggies. Kid approved and freezer-friendly, too!
Ingredients
- 3 cups all-purpose flour , or wheat flour
- 1 Tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon Kosher salt
- 2 eggs , whisked
- 2 ½ cups shredded zucchini
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 ¼ cups chocolate chips
Instructions
- Preheat oven to 350°F and fill a cupcake pan with liners. Set aside.
- In a large bowl, combine 3 cups flour, 1 Tablespoon baking powder, 1 1/2 teaspoons cinnamon and 1 teaspoon salt.
- In a separate bowl, mix together 2 eggs, 2 1/2 cups zucchini, 2 cups sugar, 1 cup oil and 2 teaspoons vanilla.
- Combine by pouring wet mixture into the flour mixture and stir until combined. Fold in chocolate chips.
- Pour batter into the prepared pan until the cups are 2/3 of the way full. Bake for approximately 20-25 minutes, or until a toothpick comes clean.
- Remove to a cooling rack and allow to cool.
Notes
Mix-in's: Feel free to mix in extras like chopped nuts or shredded coconut.
To store: Place in an airtight container and keep at room temperature for about 2 to 3 days (they will also last a few more days in the fridge). I like to add a few folded paper towels in the bag to keep the muffins from getting soggy.
To freeze: Place in a freezer bag and store in the freezer for up to 3 months. Reheat in the microwave for about 15 to 30 seconds, until warm.
Nutrition
Calories: 185kcal, Carbohydrates: 35g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 110mg, Potassium: 105mg, Sugar: 22g, Vitamin A: 65IU, Vitamin C: 2.4mg, Calcium: 40mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
