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.
Servings
1dozen
Servings
1dozen
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.