Zucchini muffins with chocolate chips are sure to be a hit with children and adults alike. Shredded zucchini adds loads of moisture, and chocolate chips provide a hint of sweetness for the perfect breakfast or snack.
Nutrition per serving may change if servings are adjusted.
¾ cup all-purpose flour
¾ cup white whole-wheat flour
1 teaspoon ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
¾ cup sugar
¼ cup canola oil or melted unsalted butter
1½ teaspoons vanilla extract
2 cups shredded zucchini
½ cup semisweet chocolate chips
Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Scoop the batter into the prepared muffin cups. Bake until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Let cool in the pan for 10 minutes, then turn the muffins out onto a rack to cool completely.
To make ahead: Store in an airtight container at room temperature for up to 2 days or wrap individually in plastic wrap and freeze for up to 1 month.
278 calories;11 g fat(3 g sat); 2 g fiber; 42 g carbohydrates; 5 g protein; 34 mcg folate; 44 mg cholesterol; 24 g sugars; 13 g added sugars; 125 IU vitamin A; 5 mg vitamin C; 20 mg calcium; 3 mg iron; 272 mg sodium; 159 mg potassium