Chocolate Chip Zucchini Muffins


Chocolate chip zucchini muffins are a delightful combination of moist, flavorful zucchini and rich chocolate chips, perfect for breakfast or a snack.


– 1 1/2 cups all-purpose flour – 1/2 cup granulated sugar – 1/4 cup brown sugar, packed – 1 teaspoon baking powder – 1/2 teaspoon baking soda      – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/4 teaspoon ground nutmeg


– 1 cup shredded zucchini, excess moisture squeezed out – 1/3 cup vegetable oil or melted coconut oil – 1/4 cup milk (dairy or non-dairy) – 1 large egg


Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.


In another bowl, whisk together the shredded zucchini, oil, milk, egg, and vanilla extract until well combined.Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.


Gently fold in the chocolate chips.Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.


Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (but no wet batter).


Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.