Mini Zucchini Chocolate Chip Muffins
Prep time: 20 Mins
Cook time: 17 Mins
Yields: 30 mini muffins
Moist and flavorful, these mini zucchini muffins will surely become a mega hit with your family and friends.
Dry Ingredients:
Wet Ingredients:
Add-Ons:
Substitutions:
Instructions
  1. Preheat oven to 375F/190C for 15 minutes. Line mini muffin tins with paper liners.
  2. In a large bowl mix together the dry ingredients.
  3. In another small bowl stir together the wet ingredients and mix it with the flour.
  4. Stir in the zuchini and chocolate chips; mix until just combined.
  5. Spoon in about a tablespoon of batter for each muffin. I was able to get 30 mini muffins. Bake it for about 15-18 minutes or until a toothpick inserted in the middle comes out clean.
  6. Cool in pan for about 5 minutes and then transfer it to a wire rack to cool completely.
My Notes:
  1. tablespoons of orange juice was suggested in the original recipe. I used milk because I was out of oranges. But I'm sure that some orange juice and orange zest would have made these muffins even more flavorful.
  2. Other interesting combinations you could try with this recipe are carrot-raisins, apple-walnut, pear-craisins.
Nutritional Information for 1 Muffin
Calories: 82
Total Fat: 3.2 g
Saturated fat: 1.2 g
Unsaturated fat: 2.0 g
Cholesterol: 4.9 mg
Total Carbohydrate: 15.5 g
Sugars: 10.0 g
Dietary Fiber: 1.4 g
Protein: 1.8 g
Sodium: 97.8 mg
Potassium: 38.8 mg
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/mini-zucchini-chocolate-chip-muffins-recipe/