Description
Learn how to make delicious Chocolate Chip Zucchini Muffins with this easy recipe. Perfect for breakfast or a sweet treat!
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 tsp (5 ml). ground cinnamon
- 1 tsp (5 ml). baking powder
- 1 tsp (5 ml). sea salt
- 1/2 tsp (3 ml). baking soda
- 1/4 tsp (1 ml). ground nutmeg
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 1/2 cup (120ml) plain yogurt, at room temperature
- 2 tsp (10 ml). vanilla extract
- 2 large eggs, at room temperature
- 1 medium zucchini, grated (about 2 cups (480 ml))
- 3/4 cup (130g) dairy-free chocolate chips, plus more for topping
Instructions
- Set your oven to 375°F and prepare a 12-slot muffin tin by placing cupcake liners in each slot.
- Combine the flour, cinnamon, baking powder, salt, baking soda, and nutmeg in a medium-sized bowl, and whisk them together.
- In a separate, larger bowl, mix the granulated sugar, brown sugar, vegetable oil, plain yogurt, vanilla extract, and eggs until well blended. Gently incorporate the grated zucchini using a rubber spatula.
- Gradually add the flour mixture and chocolate chips to the zucchini blend, stirring just until everything is mixed together.
- Pour approximately ⅓ cup of the batter into each muffin liner, filling them to the top. Sprinkle a few chocolate chips on each one.
- Place in the oven and bake for 20 to 25 minutes, or until the tops have a golden hue and a toothpick inserted into the center comes out clean (a little melted chocolate is okay).
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 12g
- Protein: 4g
Keywords: american, dessert, homemade
