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Recipe compliments of www.ITISAKEEPER.com
Zucchini Chocolate Chip Muffins
Zucchini Chocolate Chip Muffins are the best! They're moist, delicious and truly the best way to use up extra zucchini. Not to mention, they're packed full of chocolate chips so you won't even notice the veggies.
Equipment
Ingredients
- 2 cups All purpose flour
- 1 teaspoon Baking powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Nutmeg
- ½ cup Coconut oil, melted
- ½ cup Brown sugar
- ½ cup White sugar
- 2 Large eggs
- 2 teaspoon Vanilla
- ¼ cup Milk
- 1 cup Chocolate chips
- 1 ½ cups Grated 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.
Christina's Notes
- Squeeze: Squeeze the zucchini in a paper towel or cloth to remove extra moisture.
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- Room Temperature: Use room temperature eggs and dairy for a smoother batter.
- Chocolate Chips: Sprinkle extra chocolate chips on top for a bakery-style finish.
- Allow to Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack.