Ingredients
Units
Scale
- 219 grams (1 3/4 Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Medium- Large Zucchini (1 1/2 Cups) Shredded Zucchini, Packed
- 50 grams (1/4 Cup) Granulated Sugar
- 100 grams (1/2 Cup) Light Brown Sugar
- 4oz (1/2 Cup) Unsalted Butter, melted
- 2 Large Eggs, at room temperature
- 2 Teaspoons Pure Vanilla Extract
- 50 grams (1/3 Cup) Roasted Walnuts, chopped
- 90 grams (1/2) Cup Chocolate Chips or Chunks
Instructions
- Preheat the oven to 415F/213C and line a standard muffin tin with paper liners OR heavily grease each muffin cavity with non-stick baking spray.
- In a small bowl whisk together the flour, baking powder, baking soda, and salt, then set aside. Shred your zucchini I use either a box grater or food processor.
- In a large bowl mix together the butter and sugars. Then add the eggs and vanilla extract. Fold in shredded zucchini. Gently fold in flour mixture until almost combined then add chocolate chips and walnuts. Mix until just combined, don't over mix.
- Scoop batter into each muffin liner equally, I use my large cookie scoop. Bake for 5 minutes then without opening the oven reduce the temperature to 350F/180C and bake for an additional 14-18 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 15 minutes before enjoying. These are best the day they are made but you can store leftovers in an air-tight container for up to three days.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Bake
- Cuisine: American
