Zucchini Chocolate Chip Mini Muffins
Moist, bite-sized zucchini muffins sweetened with chocolate chips! I make these to pack in my kids' bookbags for bus ride home snacks! They freeze beautifully for grab and go treats.
Equipment
- 1 mini muffin pan I love silicone muffin pans
- box grater for shredding zucchini
- basic cooking utensils
Ingredients
- 1-3/4 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil or canola oil
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp milk
- 1-1/2 cups shredded zucchini do not remove moisture. loosely packed.
- 1 cup chocolate chips Plus more to sprinkle on top, if desired. I use semi-sweet chocolate
Instructions
- Preheat oven to 350 degrees. Spray your mini muffin pan.
- In large bowl, combine dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, mix your wet ingredients: oil, sugars, eggs, vanilla and milk. Grate your zucchini if you have not already, and add that to the "wet ingredients".
- Combine the wet and dry ingredients together. Stir until combined and then fold in the chocolate chips.
- Using a tablespoon, begin filling the mini muffin pan. Fill about 3/4 of the way full. Bake at 350 degrees for 11-13 minutes until toothpick comes clean. Do not overbake or they will be a bit dry.
Notes
Store in airtight container on counter for 2-3 days or store in airtight container in refrigerator for up to 5 days.
Let cool and store in gallon freezer bag or freezer container and freeze for up to 3 months. These freeze very well.
Nutrition
Serving: 1mini muffinCalories: 104kcalCarbohydrates: 5.3gProtein: 1.5gFat: 5.3gSaturated Fat: 1.7gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 1.4gCholesterol: 12.6mgSodium: 87.9mgFiber: 0.7gSugar: 8.2g
Tried this recipe?Let us know how it was!