One Bowl Zucchini Chocolate Chip Muffins
These One Bowl Zucchini Chocolate Chip Muffins are SO MOIST! Enjoy a delicious treat that's simple to make and bursting with flavor!
Servings: 12 servings
Ingredients
- 1 medium zucchini, shredded
- 1/3 cup unsweetened applesauce
- 1/3 cup brown sugar
- 1 large egg
- 1/2 cup plain Greek yogurt
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise beautifully.
- Line a muffin tin with parchment liners or grease it lightly with cooking spray to prevent sticking.
- Using a grater, shred the medium zucchini. You can leave the skin on for added nutrients. Set aside.
- In a large mixing bowl, add the shredded zucchini, unsweetened applesauce, brown sugar, egg, Greek yogurt, and vanilla extract. Mix until well combined and smooth.
- To the wet mixture, add the whole wheat flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined. Be careful not to overmix.
- Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
- Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full to allow for rising.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Equipment
- Mixing Bowl
- Grater
- Measuring cups and spoons
- Spatula
- Muffin Tin
- Parchment Paper or Muffin Liners
Notes
- For a lighter texture, you can substitute whole wheat flour with all-purpose flour.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze muffins for longer storage, keeping them in a freezer-safe bag for up to 3 months.