Zucchini Muffins Recipe

Zucchini Muffins Recipe

from natashaskitchen.com
35 min
12 servings

These yummy zucchini muffins are moist and tender and rise beautifully. A tasty snack or breakfast on the go, we hope you enjoy this recipe.

Ingredients

  • 1 ½ cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground cinnamon
  • ½ cup extra light olive oil (or canola oil or vegetable oil)
  • 1 large egg (room temperature)
  • 3/4 cup white sugar
  • 2 Tbsp milk (whole milk or 2% milk)
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups grated zucchini (from 1 medium zucchini or 1/2 lb)
  • ½ cup semi-sweet chocolate chips (divided)

Directions

  1. 1

    Preheat the oven to 350˚F. Grease a 12-count muffin pan or line with cupcake liners.

  2. 2

    In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. 

  3. 3

     In a separate bowl, thoroughly whisk together eggs, oil, sugar, milk, and vanilla. 

  4. 4

    Add flour mixture to the wet ingredients and whisk until well blended and smooth.

  5. 5

    Grate zucchini on the large holes of a box grater and fold into the batter until well incorporated then fold in 1/3 cup of chocolate chips (if using).

  6. 6

    Using a trigger-release ice cream scoop, divide the batter evenly into the 12-cup lined muffin pan. Sprinkle the tops of the muffins with the remaining chocolate chips. Bake at 350˚F for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool in the tins for 5 minutes then transfer to a wire rack to cool to room temperature.