Zucchini Chocolate Chip Muffins

These Zucchini Chocolate Chip Muffins are great for using extra zucchini from your garden. They’re super moist and delicious, and packed with chocolate chips. You kids won’t even taste the zucchini! I love this zucchini muffins recipe because it’s a quick and easy zucchini bread recipe. These zucchini muffins are perfect to add to an easy dinner recipe stash.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 18 Servings

Calories: 219 kcal per serving

Ingredients

2 cups - All purpose flour
1 tsp - Baking powder
½ tsp - Baking Soda
½ tsp - Salt
1 ½ teaspoons - Cinnamon
¼ tsp - Nutmeg
½ cup - Coconut oil
½ cup - Brown sugar
½ cup - White sugar
2 - eggs
2 teaspoons - Vanilla
¼ cup - Milk
1 cup - Chocolate chips
1 ½ cups - zucchini

Instructions

Preheat the oven to 425℉ and line a muffin pan with paper liners.
In a medium size bowl gently whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
In a large mixing bowl whisk together the melted coconut oil, brown sugar and white sugar. Add in the eggs, vanilla and milk and continue mixing until well blended.
Gradually add the dry ingredients into the wet ingredients, mixing well after each addition. The batter will be fairly thick.
Add the zucchini to your mixing bowl and gently fold it in until well incorporated.
Finally add the chocolate chips and fold them into the batter until evenly distributed.
Scoop the batter into the prepared muffin tin filling each ¾ of the way full.
Place them in the oven and bake for 5 minutes.
Reduce the oven temperature to 350℉ and bake for another 18-20 minutes or until a toothpick comes out clean.

Nutrition