Chocolate Chip Zucchini Muffins
These fluffy, one-bowl muffins incorporate grated summer zucchini for a moist texture. Studded with chocolate chips, they serve as a practical way to utilize seasonal produce.
Ingrédients
- 1/3 cup vegetable oil
- 1/4 cup unsweetened soy milk
- 2 tbsp ground flaxseeds
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar · packed
- 2 tsp pure vanilla extract
- 1 cup grated zucchini · grated
- 1 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup vegan chocolate chips
- coarse sugar
Préparation
- 1
Preheat the oven to 200°C and line a standard muffin pan with paper liners, spraying them lightly with oil.
- 2
Whisk the vegetable oil, soy milk, ground flaxseeds, sugars, and vanilla in a large bowl until well combined.
- 3
Blot the grated zucchini with paper towels to remove excess moisture and stir it into the wet mixture.
- 4
Add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl. Stir gently with a wooden spoon until just combined, taking care not to overmix the batter.
- 5
Fold in the chocolate chips and any optional mix-ins.
- 6
Fill the muffin liners 3/4 full and top with extra chocolate chips and coarse sugar if desired.
- 7
Bake for 22-26 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a rack to cool completely.