My Zucchini Chocolate Chip Muffins recipe is ultra-moist and studded with just the right amount of chocolate chips to make everyone happy.
- 1½ cups (7½ oz/213 g) all-purpose flour
- ⅔ cup (5 oz/142 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (4 fl oz/120 ml) vegetable oil
- ⅓ cup (2½ fl oz/71 ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- ½ cup (3 oz/85 g) milk chocolate chips
- 1 cup (5 oz/142 g) finely grated zucchini (excess liquid squeezed out before measuring)
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Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. Set aside.
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In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Set aside.
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In another medium bowl, whisk the oil, buttermilk, vanilla extract, and egg and stir into the dry ingredients until just combined with some lumps remaining.
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Fold in the chocolate chips, followed by the zucchini.
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Divide evenly among the prepared muffin cups, filling each cup almost all the way to the top.
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Bake for 20 to 25 minutes, until the tops are golden brown and a skewer inserted in the center comes out clean.
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Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
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Enjoy as is! Store leftovers in an airtight container at room temperature for up to 3 days. They also freeze really well for up to 4 weeks.