Zucchini Chocolate Chip Muffins

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From garden to table in about 30 minutes, these zucchini chocolate chip muffins are a tasty way to use up some of that zucchini that’s no doubt bursting at the seams right now. Studded with chocolate, these moist muffins are perfect for a quick breakfast or satisfying snack.

‘Tis the season! It’s the time of year when our gardens are packed with freshness. Each morning I walk out to my garden and am greeted with a little reward for all my hard work: a yummy jewel of fresh produce. This time of year zucchini is in the spotlight. So far we’ve enjoyed sliced and seasoned grilled zucchini, a delicious cheesy casserole, slices of the raw veggie, and these muffins. And I’m looking forward to making lots of other mouth-watering recipes featuring this veggie. Zucchini is such a versatile vegetable: it can take on lots of different flavors OR can hide almost silently in different dishes. It’s a great way to up your daily veggie content; especially if you have kids…there’s always a way to sneak in some zucchini. 😉

Zucchini is by nature loaded with moisture. In order for your muffins to remain moist but not too wet, I recommend wringing out the shredded zucchini in a dish towel or cheesecloth. Another way to keep your muffins moist inside is by using Golden Barrel Coconut Oil. Coconut oil keeps these muffins fresh and tender. I might even prefer them the second day, although it is hard to beat a warm-from-the-oven muffin.

There’s a little touch of cinnamon in these muffins, which to me, adds the perfect amount of spice. Feel free to add some walnuts if you like your muffins nutty and/or more substantial.

However you enjoy them–straight out of the oven, or the next day, these muffins sure won’t last long. You might want to make a double (or triple!) batch. (They freeze really well too.)

Slather a little bit of butter on top and enjoy!


Zucchini Chocolate Chip Muffins
Print Recipe
From garden to table in about 30 minutes, these zucchini chocolate chip muffins are a tasty way to use up some of that zucchini that's no doubt bursting at the seams right now.
Servings
1 dozen
Servings
1 dozen
Zucchini Chocolate Chip Muffins
Print Recipe
From garden to table in about 30 minutes, these zucchini chocolate chip muffins are a tasty way to use up some of that zucchini that's no doubt bursting at the seams right now.
Servings
1 dozen
Servings
1 dozen
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners (or use non-stick spray to coat pan).
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon. Set aside.
  3. In a small bowl, mix together egg, coconut oil, milk, lemon juice and vanilla extract. Pour wet ingredients into dry ingredients and stir until just combined (be careful to not overmix). Add in zucchini and chocolate chips and stir until just combined. Using a large cookie scoop, measure out batter into prepared pan. Fill each cup until it's 2/3 full.
  4. Bake for 20-25 minutes or until toothpick inserted in middle comes out clean. Let cool in pan for a few minutes before transferring to wire rack to cool completely. Store in airtight container.
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