Sweet Potato Zucchini Muffins

These Sweet Potato Zucchini Muffins are soft, moist, and packed with chocolate chips and fall flavor! Made with sweet potato, fresh zucchini, warm spices, and a hint of sweetness, they’re perfect for breakfast, snacking, or an easy afternoon treat.

Prep Time20

Cook Time20

Total Time40

Course: Muffins

Servings:

Equipment

Ingredients

1 cup all-purpose flour
½ cup whole wheat flour
1¼ teaspoons baking powder
1¼ teaspoons cinnamon
¼ teaspoon salt
¼ teaspoon nutmeg
1 cup grated zucchini
½ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil
2 large eggs
1½ teaspoons vanilla extract
1 cup mashed sweet potato
½ cup chocolate chips

Instructions

Preheat oven to 350 degrees and place muffin liners in a 12-cup muffin tin.
Whisk together the first 6 ingredients in a large bowl. Mix in the zucchini.
In a medium bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla. Then whisk in the sweet potato.
Add wet ingredients to dry and stir just until combined. Stir in chocolate chips.
Divide batter between muffin cups.
Bake for 20 to 25 minutes.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

Nutrition