Zucchini Muffins Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Moist, tender zucchini muffins with cinnamon and chocolate chips, perfect for breakfast or a grab-and-go snack. The zucchini keeps them tender while the chocolate adds sweetness.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 ½ cups all-purpose flour (or gluten-free flour)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- ½ cup extra light olive oil (or canola oil or vegetable oil)
- 1 large egg (room temperature)
- 3/4 cup granulated sugar
- 2 Tbsp milk (whole milk or 2% milk)
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups grated zucchini (from 1 medium zucchini or 1/2 lb)
- ½ cup semi-sweet chocolate chips (divided)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 160mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 142mg
- Calcium
- 18mg
- Iron
- 0.94mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 160MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.