Chocolate Chip Zucchini Muffins
- Yield: ~10 muffins
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Print
Ingredients
- 1 cup shredded zucchini, squeezed dry (about 1 small zucchini)
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 egg
- ⅓ cup olive oil (light, not strong extra-virgin)
- 1 tsp vanilla
- ½ cup chocolate chips
Instructions
1. Heat the oven to 350°F. Grease a standard muffin tin or line with paper liners.
2. Shred the zucchini, then wrap it in a clean towel and squeeze out the water. You want about 1 packed cup.
3. In a large bowl, whisk the dry ingredients: flour, sugar, baking soda, cinnamon, and salt.
4. In a second bowl, whisk the egg, olive oil, and vanilla.
5. Pour the wet mixture into the dry and stir just until no dry flour remains — don’t overmix.
6. Fold in the squeezed zucchini and the chocolate chips.
7. Spoon the batter into the muffin cups, filling each about two-thirds full (roughly 10 cups).
8. Bake 18–22 minutes, until a toothpick poked in the center comes out clean.
9. Cool in the tin 5 minutes, then move to a rack.