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Lily

Moist Zucchini Muffins with Chocolate Chips: Discover the secret!

Deliciously moist zucchini muffins packed with chocolate chips and toasted walnuts, perfect for a sweet treat.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baked Goods
Cuisine: American
Calories: 180

Ingredients
  

  • 2 cups grated zucchini about 2 medium zucchinis
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 1/2 cup chopped walnuts toasted

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large bowl, combine the grated zucchini, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until well combined.
  3. In another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
  5. Fold in the chocolate chips and toasted walnuts until evenly distributed.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 12g

Notes

  • For added moisture, consider incorporating 1/2 cup of unsweetened applesauce into the batter.
  • Substitute the chocolate chips with dried fruit or coconut flakes for a different flavor profile.

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