Servings: 12 muffins
Total Time: 35 minutes
Ingredients
- 1 1/2 cup flour
- 1/2 cup sugar
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup oil
- 1 egg
- 1/4 cup buttermilk
- 1 tsp. vanilla
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
Enjoy these Zucchini Chocolate Chip Muffins fresh out of the oven or pop them in the freezer for later! Shredded zucchini has a high water content, so it keeps breads and muffins moist and tender. No buttermilk? No problem. Add ¾ teaspoon vinegar or lemon juice to ¼ cup milk and let it sit for 5–10 minutes. The milk will start to thicken and you’ve just made buttermilk!
Directions
1. Heat oven to 350°F.
2. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Stir to combine.
3. Make a well in the center and add oil, egg, buttermilk and vanilla. Stir to combine.
4. Add zucchini and chocolate chips.
5. Add batter to 12-count muffin tin sprayed with nonstick cooking spray.
6. Bake until cooked through, 20–25 minutes.
Nutrition
Approximate nutrition information per muffin (using coconut oil and 1% buttermilk): 227 calories; 12 g fat; 9.3 g saturated fat; 16 mg cholesterol; 120 g sodium; 27 g carbohydrate; 1.4 g fiber; 15 g sugar; 3 g protein