Zucchini Chocolate Chip Muffins

5 from 2 ratings

from kristineskitchenblog.com

These Zucchini Chocolate Chip Muffins are soft and tender, and full of fresh zucchini and chocolate chips! These muffins are made with buttermilk for the most delicious flavor.

Prep Time15

Cook Time19

Total Time34

Servings: muffins

Calories: 187kcal

Ingredients

1 ½ cups grated fresh zucchini a box grater works well, no need to peel
1 ¾ cups white whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
2 eggs
¾ cup buttermilk store-bought or homemade buttermilk substitute
⅓ cup honey or pure maple syrup
1 teaspoon vanilla extract
4 tablespoons unsalted butter melted and cooled slightly
½ cup chocolate chips

Instructions

Preheat oven to 425 degrees F. Lightly spray a muffin pan with nonstick spray, or use paper or silicone liners.
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture over a bowl or the sink. Set aside.
In a large bowl, whisk together white whole wheat flour, baking powder, baking soda, salt and cinnamon.
In a medium bowl, whisk together eggs, buttermilk, honey (or maple syrup), vanilla and melted butter.
Pour the wet ingredients into the dry and mix gently with a rubber spatula until almost combined. Gently fold in the zucchini and chocolate chips.
Scoop the batter into the prepared muffin pan.
Bake at 425 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 13 to 15 more minutes, or until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack to finish cooling.

Notes

You can substitute the chocolate chips with chopped nuts or old-fashioned oats.
Muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Nutrition information is only an estimate.