Description
Moist, dense zucchini muffins full of chocolate chips and walnuts.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1 large egg
- 1/2 cup canola or vegetable oil
- 1/4 cup buttermilk
- 1 tsp pure vanilla extract
- 1 1/2 to 2 cups shredded fresh zucchini
- 1/4 cup mini chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 350°F and prepare a 12-cup muffin tin.
- Whisk flour, sugar, baking soda, cinnamon, and salt.
- Whisk egg, oil, buttermilk, and vanilla in a separate bowl.
- Combine wet and dry ingredients until partially mixed.
- Add zucchini and stir until incorporated.
- Fold in chocolate chips and walnuts.
- Divide batter evenly among muffin cups.
- Bake for 20 to 25 minutes.
- Cool for 2 minutes in pan, then transfer to wire rack.
Notes
- For zucchini bread, bake in a 9-inch loaf pan for 55 to 60 minutes.
- For a healthier version, replace half the flour with whole wheat flour.
- Replace 1/4 cup oil with unsweetened applesauce.
- Use a sugar substitute that measures like sugar 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