Chocolate Chip Zucchini Muffins
A healthy and delicious muffin recipe combining zucchini, chocolate chips, and banana for moisture.
Equipment
- 12-cup muffin tin
- Mixing bowls
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour white whole wheat, or whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/4 cup oil
- 1/3 cup mashed banana about 1 banana
- 1/4 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded (about 1 small zucchini)
- 1/2 cup semi-sweet chocolate chips raisins, nuts, or coconut can be substituted
Instructions
- Preheat the oven to 350 degrees 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 the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).
- In a separate bowl whisk together the oil, mashed banana, milk, egg and vanilla.
- Grate and measure out the zucchini. then gather the grated zucchini in your hands and squeeze it over the sink to get rid of excess moisture. Stir into wet ingredients.
- Stir in dry ingredients and chocolate chips, just until combined (don't over-mix the batter).
- Divide the batter evenly among the muffin cups, filling them about 2/3 full. This recipe will make 12 smaller muffins, or 10 medium size muffins.
- Bake for 17-18 minutes until the tops of the muffins spring back lightly to the touch.
- Remove the muffins to a cooling rack to cool completely.
Nutrition
Calories: 183kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 14mgSodium: 162mgPotassium: 159mgFiber: 2gSugar: 12gVitamin A: 55IUVitamin C: 2.7mgCalcium: 21mgIron: 1.1mg
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