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Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely shredded zucchini
  • ¾ cup semi-sweet chocolate chips

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in the zucchini.
  2. Sprinkle the flour, baking soda, baking powder, salt, and cinnamon over the wet mixture. Stir just until combined, then fold in the chocolate chips.
  3. Divide the batter evenly among the liners, filling each about ¾ full. Press a few extra chocolate chips on top if you like.
  4. Bake for 18 to 22 minutes, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.
  5. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Notes

These muffins keep at room temperature in an airtight container for up to 3 days. For longer storage, freeze individually wrapped muffins for up to 3 months and warm them briefly before serving.