Chocolate Chip Zucchini Muffins

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1/3 cup vegetable oil
• 1 tsp vanilla extract
• 1 cup grated zucchini
• 1/2 cup chocolate chips

Steps

1. 1 Preheat oven to 375°F and line a muffin tin with paper liners.
2. 2 In a large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
3. 3 In another bowl, beat eggs, then add oil and vanilla, and mix well.
4. 4 Stir zucchini into the wet mixture, then pour into dry ingredients and mix until just combined.
5. 5 Fold in chocolate chips gently.
6. 6 Divide batter among muffin cups, filling each about 2/3 full.
7. 7 Bake for 18-20 minutes, or until a toothpick comes out clean.
8. 8 Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Tips

• Grate zucchini and squeeze out excess moisture for a denser muffin.
• For extra indulgence, top each muffin with a few extra chocolate chips before baking.

Storage

Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat in a 300°F oven for 5 minutes.

Serving Suggestions

• Pair with a steaming cup of coffee or tea.
• Serve with a dollop of Greek yogurt for added protein.

FAQ