Description
Indulge in the delightful combination of Zucchini Chocolate Chip Muffins, where wholesome ingredients meet decadent chocolate. These muffins are perfect for breakfast, snacks, or dessert, showcasing the moistness from buttermilk and the subtle sweetness of fresh zucchini. With rich chocolate chips throughout, they offer a satisfying treat that both kids and adults will adore. Whether served at a brunch gathering or enjoyed with your morning coffee, these muffins are sure to impress your family and friends.
Ingredients
Scale
- 1 ½ cups grated fresh zucchini
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs
- ¾ cup buttermilk
- ⅓ cup honey (or maple syrup)
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter (melted and cooled slightly)
- ½ cup chocolate chips
Instructions
- Preheat your oven to 425°F (220°C) and prepare a muffin pan with nonstick spray or liners.
- Grate zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, mix eggs, buttermilk, honey (or maple syrup), vanilla extract, and melted butter.
- Combine wet ingredients with dry ingredients; mix gently until just combined.
- Fold in the grated zucchini and chocolate chips.
- Fill each muffin cup about two-thirds full with batter.
- Bake for 5 minutes at 425°F (then reduce to 350°F (175°C) for an additional 13-15 minutes) until a toothpick comes out clean.
- Allow muffins to cool slightly in the pan before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg