Zucchini-Chocolate Chip Muffins
Total TimePrep: 20 min. Bake: 20 min.
This is the perfect zucchini muffin recipe. My kids gobble them up whenever I make them.
I double (or more) this recipe since they freeze so well and then I have them at my beck and call whenever I want! Instead of using mini chocolate chips, I used regular size, sprinkling them on top before baking. My husband liked the fact that the paper peeled off so easily!
Thanks for this great recipe. I love its easy, quick prep and I love that it only makes 12 muffins (good sized ones) . . . a smidge of portion control around here! I don't like to waste food, and this is perfect for those bits of zucchini I have laying around sometimes. I've made substitutions time and again, mostly due to lacking ingredients, but the original recipe is awesome!
These were easy to make and delicious! My kids gobbled them up in no time. I also shared some with a friend and she immediately asked for the recipe. I love the balance of cinnamon and chocolate flavors in these moist muffins. They also freeze very well. All the muffins I froze for a quick morning breakfast are gone!
Omitted nuts due to allergies, doubled the amount of chips instead. Would also be great with cinnamon chips or even raisins. Perfect on-the-go breakfast or snack!
This is perfect with 1 cup zucchini, and i doubled the chocolate chips instead of using nuts. I have previously made this recipe with extra zucchini and the texture was off/too gooey.
I reduced the sugar to 2/3 cup, but was still too sweet for our taste. I also added a bit more mini chocolate chips and used a heaping cup of zucchini from the garden. Next time I would use 1/2 cup sugar.
Excellent recipe. Muffins freeze well, and they aren't too sweet.
Took these to my Tai Chi morning class and everyone wanted the recipe. The next class they ask where the muffins were! So good and moist.
My only change to the recipe was to add more chocolate chips, and we loved them!! So did our neighbors that I shared them with.