Description
Moist, tender zucchini muffins filled with mini chocolate chips and crunchy walnuts. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 to 2 cups shredded zucchini
- 1/4 cup mini chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F and prepare a 12-cup muffin pan.
- Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- Whisk egg, oil, buttermilk, and vanilla in a separate bowl.
- Combine wet and dry ingredients until partially mixed.
- Fold in shredded zucchini until batter comes together.
- Stir in chocolate chips and walnuts.
- Divide batter evenly among muffin cups.
- Bake for 20 to 25 minutes until a toothpick comes out clean.
- Cool for 2 minutes in the pan, then transfer to a wire rack.
Notes
- Do not overmix the batter.
- For zucchini bread, bake in a 9-inch loaf pan for 55 to 60 minutes.
- Substitute half the flour with whole wheat flour for a healthier option.
- Replace 1/4 cup oil with unsweetened applesauce if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 234
- Sugar: 15
- Sodium: 219
- Fat: 13
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 16