Zucchini Chocolate Chip Muffins
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!