Zucchini Chocolate Chip Muffins
Hello again! Kathi here from over at Deliciously Yum, checking in for my monthly post. And do I have a goodie to share with you today.
Summer has gone by way too fast if you ask me, but one thing that doesn’t seem to be coming to an end is the abundance of summer vegetables – zucchini in particular. Most everyone seems to have more than enough and I am constantly encountering people that are looking for a good way to use up said vegetable.
Over the weekend, I took the opportunity to use up some of my zucchini and happened to create a recipe that will be a keeper for years to come. Seriously, I wish I would have had Zucchini Chocolate Chip Muffins in my life earlier this season. Better late than never, I guess.
One thing I love most about zucchini is its versatility. You can easily use it in a savory or sweet way and I just had to go the sweet route. Since zucchini is largely made up of water, it makes for incredibly moist baked goods, which is beyond wonderful, especially when it comes to muffins.
These ones don’t just deliver on taste, but are also wholesome enough to give you plenty of energy and set you up for a great start to your day. We couldn’t get enough of them!
Hope you give them a try and enjoy them as much as we did!
- 1 cup finely shredded zucchini
- 2 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 2 tablespoons canola oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 cup skim milk
- ½ cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside.
- In a large bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl whisk together the egg, canola oil, honey and vanilla. Add skim milk and stir until combined.
- Slowly pour wet ingredients into dry ingredients and stir until incorporated. Fold in shredded zucchini and chocolate chips. Don’t overmix. It’s okay if a few lumps remain.
- Divide batter evenly between prepared 9 muffin cups and place in the oven. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they’re safe to handle, about 10 minutes. Transfer to a wire rack to cool completely and enjoy!
This recipe was created by contributor, Kathi, from Deliciously Yum
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Averie @ Averie Cooks
A few weeks ago I had so much zucchini on hand and made some zucchini choc chip muffins as well! Yours look great and I love baking with zucchini!
Hi. I have GIANT zucchinis so putting a whole one in this recipe would be too much. How much would you say a normal size zucchini would yield? A cup or so? Thanks!
Chef in Training
great question! It is 1 cup. I edited the recipe to fix that. Thanks so much for helping me clarify :)
Jean Holyoak Andersen
I have Printed out Cinnamon Roll cake and the Zucchini Chocolate Chip Muffins which I plan on Baking this weekend, the other day I made a Chocolate, Chocolate Chip Zucchini Bunt Cake which was really good it was in the King Arthur Whole Grain Baking Cook Book it was a huge cake using only one stick(4oz) of butter must be the Zucchini that made it so moist I'll compare it with these muffins I know I will change the shim milk for 1cup of lowfat sour cream same with the Cinnamon Roll cake I just like using Sour cream
I'm wondering how it would be with dark chocolate chips, have you tried this?
It says spread evenly between 9 muffin tins but at top says serves 12. The muffins in the picture look small. Is it 9 or 12? Thanks
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