Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Print

With ImageWithout Image

Yield: 1 dozen

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 2 cups all purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 3/4 tsp nutmeg
• 2 cups shredded zucchini (about 2 small zucchini or 1 large zucchini)
• 1/2 cup butter, melted
• 1/4 cup neutral oil (vegetable oil, canola oil, light olive oil, etc.)
• 3/4 cup brown sugar
• 1/4 cup sour cream or plain Greek yogurt
• 2 eggs
• 2 tsp vanilla
• 1 cup chocolate chips, if desired

Instructions

1. Preheat oven to 350F. Prepare muffin tin with liners or non-stick spray.
2. In a medium bowl, combine the dry ingredients: all purpose flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together and set aside.
3. Add butter, oil, brown sugar, sour cream or plain Greek yogurt, eggs, and vanilla. Whisk together until combined.
4. Shred the zucchini using a box grater or grating tool on a food processor.
5. Once your zucchini is grated, take the time to blot it on a paper towel or squeeze it out. Lay a few paper towels on the counter, spread out the zucchini, then top with another layer of paper towels and press it down until both paper towels are soaked.
6. Add the zucchini to the bowl of dry ingredients and stir together. Add the dry ingredients to the wet ingredients and mix only until just combined. Add chocolate chips, if desired, before the flour is even all the way mixed in. Then stir together with a spatula with as few strokes as possible. Over mixing the batter will result in tough bread.
7. Pour batter into prepared muffin tin. Top with a few more chocolate chips, if desired.
8. Bake in the center of the oven at 350 for about 20-30 minutes. The muffins are done when a toothpick or skewer inserted into the center comes out with no batter on it.
9. Let your muffins cool in the tin set on a wire rack for at least 15 minutes.
10. Store zucchini muffins in a sealed container on the counter for up to 5 days. You can also freeze the muffins after they have been completely cooled.

Notes

Add walnuts at the time that you add chocolate chips, if desired.

Did you make this recipe?

Tag @dietitian.hannah on instagram and hashtag it # healthwithhannaht