Moist Chocolate Chip Zucchini Muffins
These Moist Chocolate Chip Zucchini Muffins. Are the perfect way to sneak some veggies. Into your sweet treats. Without anyone noticing. The zucchini adds incredible moisture to the muffins. While the mini chocolate chips. Provide bursts of sweetness. In every bite. A touch of cinnamon adds warmth. And the walnuts give a satisfying crunch. Whether you enjoy them for breakfast, as a snack, or even dessert. They’re sure to become a family favorite. Plus, they’re a great way. To use up an abundance of summer zucchini!
12 Servings
Ingredients
- 1 1/2 c all-purpose flour
- 3/4 c granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/2 c canola or vegetable oil
- 1/4 c buttermilk
- 1 teaspoon pure vanilla extract
- 1 1/2 c to 2 c shredded fresh zucchini
- 1/4 c mini chocolate chips
- 1/4 c chopped walnuts
Instructions
- Preheat your oven to 350°F. And prepare a 12-cup muffin tin with liners. Or a light coating of grease.
- In a large mixing bowl. Mix together flour, sugar, baking soda, cinnamon, and salt.
- In a separate bowl. Combine the egg, oil, buttermilk, and vanilla. Pour this wet mixture into the dry ingredients. And stir just until combined. Don’t worry if there’s still some dry flour.
- Fold in the shredded zucchini. Which will moisten the batter. Be careful not to overmix.
- Stir in the mini chocolate chips. And chopped walnuts.
- Divide the batter evenly among the muffin cups.
- Bake the muffins for 20-25 minutes. Or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes. Before transferring them to a wire rack. To cool completely. Enjoy!
Notes
To make these muffins gluten-free. Simply replace the all-purpose flour. With a gluten-free flour blend. That includes xanthan gum. Which helps with the texture. You might also want to add an extra egg. Or a tablespoon of flaxseed meal. Mixed with water. To help bind the ingredients. As gluten-free flours can sometimes lead. To a more crumbly texture. Ensure your baking soda. And chocolate chips are certified gluten-free as well. The result will be muffins. That are just as moist, flavorful, and satisfying as the original. With the added benefit of being safe. For those avoiding gluten.