A delightful blend of flavors that epitomizes comfort food, these muffins are a perfect way to incorporate vegetables into a sweet treat without sacrificing taste.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon nutmeg (optional)
1 cup granulated sugar
½ cup brown sugar, packed
2 large eggs
½ cup vegetable oil (or melted coconut oil)
1 teaspoon vanilla extract
1 ½ cups grated zucchini (about 1 medium zucchini)
1 cup semi-sweet chocolate chips
¼ cup chopped nuts (walnuts or pecans, optional)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a large bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, combine the granulated sugar, brown sugar, eggs, oil, and vanilla extract. Mix well until the mixture is smooth.
Add the grated zucchini to the wet ingredients and stir until evenly distributed.
Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
Gently fold in the chocolate chips and nuts, if using, until just combined.
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
