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Sasha’s 2 Great Zucchini Muffins

Chocolate chip zucchini muffins
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Enjoy these delightful chocolate chip zucchini muffins, a perfect blend of moist zucchini and sweet chocolate chips. Sasha shares her favorite recipe for these easy-to-make treats.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Grease and flour a 12-cup muffin tin or line it with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Gently fold in the grated zucchini and chocolate chips.
  7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, squeeze as much moisture as possible from the grated zucchini.
  • You can use milk or dark chocolate chips, or a combination of both.
  • For a less sweet muffin, reduce the granulated sugar by a couple of tablespoons.
  • Add a sprinkle of turbinado sugar on top before baking for a nice crunch.

Nutrition

Find it online: https://savorsensations.com/chocolate-chip-zucchini-muffins/