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Zucchini-Chocolate Chip Muffins Recipe

Zucchini-Chocolate Chip Muffins Recipe

Whenever I make these muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:12 servings

Ingredients

  • 1-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1/2 cup canola oil
  • 1/4 cup milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 1/4 cup miniature semisweet chocolate chips
  • 1/4 cup chopped walnuts

Directions

  • 1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full.
  • 2. Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
    Freeze option: Freeze cooled muffins in resealable plastic freezer bags. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through. Yield: about 1 dozen.

Nutritional Facts

1 each: 234 calories, 13g fat (2g saturated fat), 16mg cholesterol, 213mg sodium, 28g carbohydrate (15g sugars, 1g fiber), 3g protein.

Reviews for Zucchini-Chocolate Chip Muffins

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Average Rating
MY REVIEW
JMartinelli13
Reviewed Aug. 15, 2017

"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!"

MY REVIEW
DeliciouslyResourceful_Gina
Reviewed Aug. 1, 2017

"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."

MY REVIEW
Sunshinebakerpa
Reviewed Jul. 10, 2017

"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."

MY REVIEW
TJ41
Reviewed Aug. 8, 2016

"Excellent recipe. Muffins freeze well, and they aren't too sweet."

MY REVIEW
2015Angel
Reviewed Aug. 5, 2016

"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 REVIEW
cookb4
Reviewed Jul. 25, 2016

"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."

MY REVIEW
LaceyRaeK
Reviewed Feb. 22, 2016

"These are amazing and wonderful. I used applesauce instead of oil and added some Chia seeds and flaxseed, going to make some with raisins next time and see how that is! Thank you so much for the recipe!!"

MY REVIEW
s_pants
Reviewed Jan. 27, 2016

"These are good, but I enjoy zucchini bread better."

MY REVIEW
kallsmom
Reviewed Dec. 1, 2015

"Was not sure my children would like this but they ate them up!!"

MY REVIEW
ShannonMLeger
Reviewed Aug. 30, 2015

"These muffins are delicious! Moist and soft with just the right amount of sweetness from the chocolate chips. The cinnamon tastes wonderful with the chocolate chips and the toasted flavour of the walnuts really take it over the top! Wonderful snack or breakfast treat anytime but especially late summer/early fall. Great way to use up excess zucchini from the garden!"

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