Zucchini Chocolate Muffins
This Zucchini Chocolate Muffin is the perfect snack to enjoy with a glass of milk, a hot cup of tea or coffee. This is also a great way to use some of those extra zucchinis from the garden. This muffin recipe is great for a lunch box or any special gathering.
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Servings: muffins
Calories: 466kcal
Ingredients
- 1 cup zucchini (shredded)
- 1 cup flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- pinch nutmeg
- 1 egg (room temperature)
- 1/2 cup light brown sugar
- 1/3 cup white sugar
- 1 teaspoon vanilla extract
- pinch salt
- 1/3 cup oil (I use canola oil)
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 350 degrees F and proceed to grate the zucchini.
- In a mixing bowl, combine together the flour, cinnamon, nutmeg, salt, baking soda, and baking powder.
- In a separate mixing bowl, whisk the egg, two sugars, and vanilla extract until all is well incorporated.
- Add the wet mixture to the flour mixture. Using a spatula gently combine the mixture. Fold in the zucchini and do not overmix. Continue by adding the chocolate chips and combine.
- Coat the muffin pan with butter or baking spray or use cupcake liners to avoid the mixture sticking to the pan. Next, distribute the mixture evenly and add some extra chocolate chips (optional).
- Bake for about 25-35 minutes if you are baking muffins, and if you are using a whole loaf bake for about 45 minutes or until the bread is golden brown. One easy tip for you to make sure the bread is done is to insert a toothpick in the center if it comes out clean it means the bread is done.
Nutrition
Serving: 6muffin | Calories: 466kcal | Carbohydrates: 67g | Protein: 5g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 32mg | Sodium: 130mg | Potassium: 178mg | Fiber: 2g | Sugar: 48g | Vitamin A: 148IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 2mg