Jumbo Zucchini Chocolate Chip Muffins
These jumbo, bakery-style Zucchini Chocolate Chip Muffins are super moist and delicious. They have a subtle zucchini flavor which pairs perfectly with the chocolate chunks.
Servings: 9 jumbo muffins
- 2 1/4 cups all-purpose flour
- 2 1/2 tsps. baking powder
- 1/2 tsp. baking soda
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 1/2 cups zucchini remove excess moisture
- 1/2 tsp. kosher salt
- 1 stick unsalted butter melted
- 1/4 cup buttermilk
- 2 large eggs
- 3/4 cup chocolate chips or chunks
- 2 tsps. vanilla extract
Preheat oven to 350 degrees Fahrenheit. Line your cupcake pan with liners. If you are using a jumbo pan you will need 9 large liners. If you are using a standard tin you will need 18 regular sized liners.
Wash and dry zucchini. Cut it into 3" chunks. Add the pieces into the food processor, and process until zucchini is in smaller shreds.
Remove excess moisture from the zucchini, and measure out 1 1/2 cups.
Whisk flour, salt, spices, baking powder, and baking soda together.
Add the melted butter, eggs, extract, buttermilk, and sugar, and combine.
Fold in shredded zucchini into the dish, and add the chocolate chips until just combined.
Fill cupcake liners with batter and fill them almost to the top. Bake for 20-22 minutes or until muffin tops are springy. A toothpick inserted into the top of the muffin should come out clean.
Allow muffins to cool before removing from the pan. Enjoy!
Freezing - To freeze, allow baked muffins to cool. Then, place them in an airtight freezer container or bag. Freeze for up to 30 days. To enjoy, thaw muffins and heat them in a container.
Nutritional values may vary and are meant to be a guide.
Serving: 1muffin | Calories: 340cal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 211mg | Potassium: 258mg | Fiber: 1g | Sugar: 29g | Vitamin A: 426IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 2mg