Description

Indulge in the delightful taste of Zucchini Chocolate Chip Muffins, where moisture meets rich chocolate goodness. These soft and tender muffins are a sneaky way to incorporate vegetables into your diet, making them a perfect choice for breakfast, snacks, or dessert. With their inviting aroma and sweet flavor, they’re sure to win over both kids and adults alike. Whether you’re hosting a brunch or simply craving something sweet, these muffins are easy to prepare and freeze well for later enjoyment. Get ready to impress with this nutritious and delicious treat!

Ingredients

Scale

1 ½ cups grated fresh zucchini
1 ¾ cups white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 eggs
¾ cup buttermilk
⅓ cup honey (or pure maple syrup)
1 teaspoon vanilla extract
4 tablespoons unsalted butter (melted and cooled)
½ cup chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F and lightly spray a muffin pan with nonstick spray or use liners.
Squeeze excess moisture from the grated zucchini using a clean kitchen towel and set aside.
In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk together eggs, buttermilk, honey (or maple syrup), vanilla extract, and melted butter.
Combine the wet mixture into the dry ingredients gently. Fold in the zucchini and chocolate chips until just incorporated.
Fill muffin cups evenly with batter and bake for five minutes at 425°F before reducing the temperature to 350°F for an additional 13 to 15 minutes until a tester comes out clean.
Cool in the pan for five minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin (80g)
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg