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Amazing Chocolate Chip Zucchini Muffins: 1 Tip for Happy Kids

Chocolate Chip Zucchini Muffins
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These chocolate chip zucchini muffins are a perfect way to use up summer zucchini. They are moist, sweet, and packed with chocolate chips, making them a hit even with picky eaters.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk the eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until moistened. Do not overmix; a few lumps are fine.
  5. Gently fold in the grated zucchini and chocolate chips until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Squeezing excess moisture from the zucchini is key for a perfectly moist (not soggy) muffin.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Find it online: https://whiskdaily.com/chocolate-chip-zucchini-muffins-recipe/