Zucchini Chocolate Chip Brown Sugar Muffins
Zucchini Chocolate Chip Brown Sugar Muffins are moist, flavorful, and easy to prepare. Warm flavors from brown sugar, cinnamon, and chocolate compensate for the somewhat grassy note of zucchini and makes for a nutritious , handheld choice for breakfast, brunch, or snack. Preheat oven to 350 degrees
Servings: 12
Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar lightly packed
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- 1 medium zucchini shredded - approx. 1 - 1 1/4 cups
- 3/4 cup miniature semi-sweet chocolate chips plus 2 tablespoons divided
- 1/2 cup chopped pecans
Instructions
- Line a 12 cup muffin tin with paper liners
- Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- In a separate bowl, whisk oil, buttermilk, egg, and vanilla extract. Stir in zucchini.
- Stir wet ingredients into dry ingredients just until moistened and no trace of white flour remains.
- Fold in 3/4 cup chocolate chips and pecans.
- Divide batter among muffin cups.
- Sprinkle remaining 2 tablespoons chocolate chips on top of batter.
- Bake at 350 degrees until toothpick inserted comes out clean, approximately 20 to 25 minutes.
- Transfer to a wire rack and cool completely.
Notes
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