Chocolate Chip Zucchini Bread Muffins
Grab a Chocolate Chip Zucchini Bread Muffin on your way out of the house for a quick breakfast or snack. This zucchini bread muffin recipe will transform your favorite summer squash into a dozen delicious treats.
Servings: 12 muffins
Ingredients
- ¼ cup buttermilk 53 g
- 2 large eggs
- ⅓ cup vegetable oil 67 g
- 1 teaspoon pure vanilla extract
- 1 cup light brown sugar 200 g lightly packed
- 1 medium zucchini ~8 oz, 1 ¼ cup shredded
- 2 cup all-purpose flour 260 g
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ½ teaspoon cinnamon
- 1 cup semi-sweet chocolate chip 185 g
- Melted butter for pan
Instructions
- Preheat the oven to 350°F.
- Brush a standard size muffin pan with melted butter, spray with baking spray, or line with cupcake liners. Set aside.
- Wash and trim the zucchini. Shred using a box grater or chop into smaller pieces and shred in a food processor. Set aside.
- Add buttermilk, eggs, oil and vanilla extract to a large mixing bowl and beat until smooth. Add brown sugar and mix until sugar is well incorporated. Add the shredded zucchini and stir to distribute evenly.
- Sift flour, baking soda, baking powder, and cinnamon into a small mixing bowl. Stir in the kosher salt. Add the flour mixture to the liquid mixture and mix until just combined.
- Fold in the chocolate chips. Optional: reserve a handful of chocolate chips to sprinkle on top of the batter before baking.
- Transfer the batter to the prepared muffin pan, fill it all the way to the top, sprinkle the reserved chocolate chips on top if using, and bake for 17 - 19 minutes until a toothpick inserted in the center of the muffin comes out clean with just a few crumbs attached.
- Allow the muffins to cool in the pan for 10 minutes before removing them from the pan and let cool further on a wire rack.
Notes
- You can substitute buttermilk with plain yogurt, sour cream, or regular milk + lemon juice.
- You can use either green or yellow zucchini.
- You do not need to peel the zucchini before shredding.
- If you don’t have a food processor, shred with a box grater or finely chop with a knife.
- Optional mix-ins: replace some or all of the chocolate chips with chopped nuts, such as walnuts and pecans, or dried fruits.
- This recipe can also be baked in a loaf pan, bake at 350°F for about 55 - 60 mins.
- Refer to the post for more troubleshooting tips.
Nutrition
Serving: 95g | Calories: 302kcal
