Description
These Chocolate Chip Zucchini Muffins are irresistibly flavorful and easy to make. They combine grated zucchini, mashed banana, and chocolate chips for a delightful treat! Perfect for breakfast or an afternoon snack, these muffins are a delicious way to sneak in some veggies.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup oil (avocado oil, melted butter, light flavor olive oil, or canola)
- 1/3 cup mashed banana (about 1 banana)
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 12-cup muffin tin with non-stick cooking spray or line it with paper liners.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl, whisk together the oil, mashed banana, buttermilk, egg, and vanilla extract.
- Grate the zucchini, then squeeze out excess moisture over the sink and add to the wet ingredients.
- Mix the dry ingredients into the wet ingredients along with the chocolate chips until just combined; do not over-mix.
- Divide the batter among the muffin cups, filling each about 2/3 full. Bake for 17-18 minutes until the tops spring back lightly.
- Allow the muffins to cool on a wire rack.
Notes
Ensure the zucchini is well squeezed to avoid excess moisture in the muffins.
These muffins can be stored in an airtight container for up to 3 days.
Feel free to mix in nuts or other add-ins based on your preference.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg