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Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins are a great way to start the morning or a perfect snack to take on-the-go.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 muffins
Calories 236kcal

Equipment

  • muffin pan
  • paper muffin liners

Ingredients

  • 2 cups zucchini freshly grated
  • 3 cups flour
  • 1 1/2 cups white sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 2 eggs
  • 1 cup canola oil vegetable oil works as well
  • 1/2 cup buttermilk or 1/2 cup milk + 1 tablespoon lemon juice
  • 1 cup chocolate chips
  • chopped walnuts optional, add upto 1 cup

Instructions

  • Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners or grease and flour each muffin cup.
  • In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  • In a separate mixing dish, whisk together the egg, oil, milk, lemon juice, and vanilla extract. Combine the wet and dry ingredients until combined only. Fold in the zucchini and chocolate chips.
  • Fill prepared muffin cups 2/3 full with batter.
  • Bake the muffins in the preheated oven until a toothpick inserted into the center of one comes out clean, 20 to 25 minutes.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 205mg | Potassium: 56mg | Fiber: 1g | Sugar: 18g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg