Zucchini is a veg that always seems to arrive in mass quantities that overload our kitchen counters and pantries quickly and seemingly without end. Still it’s a veg that I love and am always happy to have growing exponentially in the garden. We’ve used it in traditional ways such as grilled, as noodles and in breads. But my best experience was when I made these muffins and our eldest asked for more. Little bonus back story, she’s the kid that at one point (about 2-3years old) at green beans like they were McDonald’s fries and overnight stopped eating anything green. Then we come to the day 7-8 years later that she decides to try these muffins. Now she always mentions making a batch, as our zucchinis begin to ripen.
I found them originally on Pinterest, while looking for ways to use our abundance of zucchini, but it’s a Taste of Home recipe. You can find it and more on their site: https://www.tasteofhome.com/recipes/zucchini-chocolate-chip-muffins/
- 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, room temperature, lightly beaten
- 1/2 cup canola oil
- 1/4 cup 2% 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
- 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 12 greased or paper-lined muffin cups two-thirds full.
- Bake at 350° for 20-25 minutes or until a toothpick comes out clean.
Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.