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Zucchini Muffins with Chocolate Chips

These delightful Zucchini Muffins with Chocolate Chips combine the sweetness of zucchini with the richness of chocolate for a moist and fluffy treat perfect for breakfast or snack time.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 190
Ingredients Method Notes

Ingredients
  

Muffin Base Ingredients
  • 2 cups grated zucchini (squeeze out excess moisture)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 teaspoon cinnamon (optional) for added flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper muffin liners.
  2. Grate the zucchini and squeeze out excess moisture using a clean kitchen towel or cheesecloth.
  3. In a large mixing bowl, combine all-purpose flour, whole wheat flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Stir well.
  4. In another bowl, whisk together eggs, vegetable oil, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
  6. Fold in the grated zucchini and chocolate chips until evenly distributed.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Baking
  1. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, thaw at room temperature or microwave for a few seconds.