Zucchini Muffins with Chocolate Chips

Serve these muffins for breakfast or as an afternoon pick-me-up with a hot cup of coffee or a glass of cold milk. The gooey, melted chocolate chips add an extra layer of decadence, making each bite a delightful experience. With their moist crumb and rich flavour, these muffins are sure to become a family favourite. Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1/2 cup buttermilk
• 1 cup semisweet chocolate chips

Directions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, cream together the softened butter, vegetable oil, and granulated sugar until smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Add the grated zucchini and buttermilk to the wet mixture, blending well.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Gently fold in the semisweet chocolate chips.
8. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
9. Bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
10. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 210 kcal | Servings: 12 muffins