Zucchini Muffins Recipe With Chocolate Chips

Zucchini Muffin Recipes Zucchini-Chocolate Chip Muffins 4.8 (1,024) 787 Reviews 213 Photos These zucchini muffins are packed with shredded zucchini, chocolate chips, and walnuts and make a perfect on-the-go snack. Recipe by Eva Howard Updated on May 19, 2022 213 Prep Time: 15 mins Cook Time: 20 mins Additional Time: 15 mins Total Time: 50 mins Ingredients 1-1/2 cups all-purpose flour 3/4 cup sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1 large egg, room temperature, lightly beaten 1/2 cup canola oil 1/4 cup 2% milk 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 cup shredded zucchini 1/4 cup miniature semisweet chocolate chips 1/4 cup chopped walnuts

In a large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract. Whisk until evenly combined. Then stir in the zucchini. Add the dry ingredients to zucchini mixture. Stir until just combined, then add 1/2 cup of the chocolate chips and all of the nuts (if using). Mix until just combined. Honey. For natural sweetness and extra moisture. Coconut Sugar (or light brown sugar). To give the muffins structure and a lighter texture. You can find coconut sugar in most grocery stores and online. Baking Powder + Baking Soda. To help give the muffins those beautiful, tall domed tops. Coconut Oil.

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1. Mix the dry and wet ingredients separately. Mix the flour, baking soda, salt, and cinnamon in a large mixing bowl. Whisk or stir to ensure even distribution. In another mixing bowl, beat the egg, then add in the oil, milk, lemon juice, and vanilla extract. 2. Combine wet and dry ingredients. Gently add the wet ingredients to the dry ingredients.

Preheat the oven to 350 degrees F. Lightly grease a 12-cup muffin tin with non-stick cooking spray, or line it with paper liners. In a large bowl, whisk together the flour, sugar, soda, cinnamon and salt. (Fluff the flour a little before spooning it into the measuring cup to make sure it's not packed too tightly).

Chocolate Chip Zucchini Muffins are loaded with cocoa powder, chocolate chips and plenty of zucchini. These muffins bake up perfectly!. / Recipes / Muffins / Chocolate Chip Zucchini Muffins. Chocolate Chip Zucchini Muffins. By Together As Family May 17, 2022 April 26, 2023 Updated on April 26, 2023.

Yes! The recipe as written makes about 12 muffins, but you can easily double the recipe to make approximately 2 dozen muffins. Can I use this recipe to make Chocolate Chip Zucchini Bread? Yes, you can use this recipe to make zucchini bread instead of zucchini muffins. Instructions for making bread are included in the recipe card below.

Preheat oven to 350F and line a regular-sized muffin pan with 12 paper liners. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Toss in the chocolate chips. Set aside. In another bowl, whisk together the vegetable oil, brown sugar, granulated sugar, egg, sour cream, and vanilla.

½ teaspoon salt 2 large eggs ¾ cup sugar ¼ cup canola oil or melted unsalted butter 1 ½ teaspoons vanilla extract 2 cups shredded zucchini ½ cup semisweet chocolate chips

Sharing is caring! Jump to Recipe Chocolate Zucchini Muffins are rich, delicious and loaded with flavor. Have 'em for breakfast all week long. Every morning is better with chocolate! Folks, I feel like we've FINALLY made it to summer in Ohio. And get this, we've had about 5 days straight without rain!

Directions. Coat a muffin tin with non-stick spray. In a mixing bowl, beat the egg and mix in the coconut oil, apple sauce, vanilla extract, milk, and lemon juice. Add dry ingredients into the.

Instructions. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl. Set aside.

Prep Time: 15 minutes Cook Time: 25 minutes

Salt: Just a pinch! Egg: Lightly beaten egg will act as a binding agent for the muffin. Vegetable Oil: The oil creates a tender and moist texture. Vanilla: A hint of vanilla flavor. Milk: Gives the batter a creamy texture. Zucchini: Adds moisture to the muffin. Shred finely and dry completely before folding in.

- Sizzling Eats Home » Recipes » Zucchini Chocolate Chip Muffins (So Moist!) Zucchini Chocolate Chip Muffins (So Moist!) Shared by Amy Desrosiers | 2 Comments Updated on February 21, 2023 Jump to Recipe These jumbo, bakery-style Zucchini Chocolate Chip Muffins are super moist and delicious.

1/2 tsp baking soda 3/4 tsp salt optional: 1/2 tsp cinnamon 1/2 cup sugar of choice, or xylitol optional: 1/2 cup chocolate chips 1/2 cup applesauce 1/3 cup oil, or sub applesauce if you don't mind the texture of fat-free baked goods 1 tsp white or apple cider vinegar

Position rack in the middle of the oven. Preheat the oven to 350°F. Line 12 muffin tin cups with paper liners. Spray the paper liners with nonstick spray. Alternately, you can bake the muffins without liners. In a medium bowl, whisk the flour, cinnamon, baking soda, baking powder and salt together. Set aside.

Mix the sugars with the butter in a large bowl. Stir in the butter, eggs, milk, and vanilla. Combine the wet ingredients and dry ingredients. Mix until just combined—be sure not to overmix the batter! Fold in the chocolate chips. Pour the batter into the muffin cups, filling about 3/4 full. Bake at 400°F for five minutes, then drop the oven.

Set aside. In a large bowl, combine flour, baking powder, cinnamon and salt. In a separate bowl, mix together the eggs, zucchini, sugar, oil and vanilla. Pour wet mixture into the flour mixture and stir until combined. Fold in chocolate chips. Pour batter into the prepared pan until the cups are 2/3 of the way full.

Ingredients 3 eggs 2 cups white sugar 1 cup vegetable oil ⅓ cup unsweetened cocoa powder 1 ½ teaspoons vanilla extract 2 cups grated zucchini 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt ½ teaspoon baking powder ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves

Reheat in the microwave for a few seconds, or cover and heat in a 350°F (177°C) oven for 5-6 minutes. To freeze, bake and cool oatmeal cups. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking.

Chocolate Chip Oatmeal. More information. . Comments. Jun 22, 2021 - This is the best healthy Double Chocolate Zucchini Muffins recipe - they are moist, chocolatey, freezer-friendly & can be made gluten-free.. Jun 22, 2021 - This is the best healthy Double Chocolate Zucchini Muffins recipe - they are moist, chocolatey, freezer-friendly.

Instructions. shred or grate zucchini and set aside. Preheat oven to 325º. lightly grease a loaf pan or use cooking spray, set aside. In a large mixing bowl, whisk sugar, eggs, oil, and vanilla together and set aside. in a medium bowl stir together flour, baking soda, salt, and cinnamon, and mix together.

Step 1 Preheat oven to 350°. Grease a 9"-by-5" loaf pan with cooking spray. In a medium bowl, whisk flour, baking powder, cinnamon, salt, and baking soda. Step 2 In a large bowl, whisk brown.

Pour the wet ingredients over the flour mixture and mix until just combined (don't overmix!). Fold in the chocolate chips. Scoop the batter into the prepared muffin cups, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let cool in the pan for 5 minutes before.

In a large bowl, whisk together sourdough discard, mashed banana, oil, and eggs until cohesive and combined. Add eggs, vanilla extract, and sugars. Whisk again until cohesive and combined. Set aside. In another large bowl, whisk together almond flour, all purpose flour, baking powder, baking soda, and salt. Add chocolate chips to top and toss.

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