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Chocolate Chip Zucchini Muffins

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Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes.
Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes. | Persnickety Plates

Let me tell you about my typical day now that I’m a mom.

Here’s a super condensed version of my weekdays:
Get up, get ready, drop baby off for the day, work, visit baby at lunch, work, pick baby up, play with baby, give baby a bath, take baby for a walk, put baby to bed, wash bottles/make bottles, take a shower, maybe get something to eat, pass out. Repeat.

And I thought I was busy before. And those of you that have more than one kid are probably like, “ha, she thinks she’s busy!”.

I haven’t had much time for cooking/baking/blogging. Last night for dinner I had a fried egg on a bagel. The night before that I had frozen waffles.

Over the weekend I made zoodles for the first time, which turned out beautifully, but I didn’t find time to take a picture.

Anyway.
Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes. | Persnickety Plates

The point of my story is that, for the past few nights, Baby Girl has went to bed around 8 instead of around 9. It’s amazing what a difference an hour makes.
I could do laundry. Or work out. Or watch some TV with my husband.
Or make chocolate chip zucchini muffins.
Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes. | Persnickety Plates

Chocolate Chip Zucchini Muffins

Melissa | Persnickety Plates
Sweet & moist zucchini muffins with chocolate chips. So, nearly cupcakes.
No ratings yet
Cook Time 25 mins
Total Time 25 mins
Servings 24 muffins

Ingredients
  

  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • ½ teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 cups flour
  • 2 cups zucchini grated (this was one large zucchini for me)
  • 1 heaping cup of chocolate chips I use Ghirardelli baking chips

Instructions
 

  • Preheat the oven to 375 degrees and line two muffin tins with paper liners. Set aside.
  • To a large bowl, add the sugar, oil, eggs, and vanilla and beat on high until smooth.
  • Add in the baking powder, baking soda, salt, and cinnamon and beat until combined.
  • Add in the flour and beat until just smooth.
  • Add in the grated zucchini and chocolate chips. Stir with a spatula to evenly distribute.
  • Scoop the batter (I like to use a cookie scoop, it’s less messy) into the prepared muffin tins, filling each well about 3/4 full.
  • Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
  • Once done, remove from the oven and let sit for about a minute. After a minute, tilt the muffins onto their sides so the bottoms don’t get soggy.

Notes

Slightly adapted from King Arthur Flour

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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I think I made the right choice because these were really good. I mixed up the batter, popped them in the oven, hopped in the shower, and they were ready when I was done. I even convinced myself that they’re healthy because there’s zucchini in them. Further justifying my choice to make muffins instead of working out.

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