Zucchini Chocolate Chip Muffins

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!

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
Zucchini Chocolate Chip Muffins
Total Time: 35 minutes

Nutrition

Servings: 12 muffins

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

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.

Sitemap