Zucchini Chocolate Chip Muffins
Print recipeIngredients
- 1 1/2 Cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 Rounded teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 3/4 cups chocolate chips
- 1 egg, beaten
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 Teaspoons vanilla
- 1 1/4 Cups grated zucchini (about 1 large)
Directions
| Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with cupcake liners. | |
| In a large bowl, combine all the dry ingredients, including the chocolate chips. Set aside. | |
| In a medium bowl, mix together the beaten egg, both sugars, oil and vanilla. Fold in the zucchini. | |
| Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined, making sure to not over mix. | |
| Distribute batter evenly among the 12 muffin cups. They should be about 2/3 of the way full. | |
| Bake 16-20 minutes, or until toothpick inserted comes out clean. | |
| Let cool in the pan on a wire rack for 5 minutes, then remove the muffins from the pan to the wire rack to cool completely. | |
| Muffins are best served warm out of the oven, but can be stored in an air tight container up to 5 days, or frozen up to 3 months. | |
