Description

Light, fluffy, and moist chocolate chip muffins that hide shredded zucchini for added nutrition without affecting the taste. Perfect for busy mornings and freezer-friendly.

Ingredients

Scale

1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups shredded zucchini
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners.
Wash and grate the zucchini using a box grater. Do not squeeze out the water.
In a large bowl, whisk together the vegetable oil and sugar until combined. Add eggs one at a time, whisking after each addition, then stir in vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
Fold in the shredded zucchini and chocolate chips (and nuts if using).
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Do not squeeze the water out of the zucchini, as it provides necessary moisture. Do not overmix the batter to avoid tough muffins. For best results, use fresh baking powder. Muffins can be frozen individually for up to 3 months.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 16
Sodium: 120
Fat: 7
Saturated Fat: 1
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: zucchini muffins, chocolate chip muffins, back to school breakfast, healthy muffins, freezer friendly muffins, easy baking