I made a new homemade muffin recipe this week, and they were really tasty! Any time I can squeeze veggies inside something that tastes really good, it’s a hit in my book. Here’s how to make chocolate chip zucchini muffins. Perfect for snacks, breakfast, lunches, and they freeze well! I found this recipe via The Larson Lingo blog.
Chocolate Chip Zucchini Muffins
Ingredients:
- 1 1/2 cups flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1/2 cup oil (I used melted coconut oil)
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- 2 cups (I used two) shredded zucchini (I finely chopped mine or you could create ribbons)
- 1/2 cup chocolate chips
Instructions:
- In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
- In a separate smaller bowl, combine egg, oil, milk, lemon juice, and vanilla.
- Pour wet ingredients into dry ingredients and stir until just moistened. Don’t overmix!
- Fold in zucchini and chocolate chips.
- Add batter to muffin tins.
- Bake at 350 degrees for 20-25 minutes. This recipe made ~18 muffins.
You can eat a few and throw the rest in a freezer bag. When you feel like a muffin, grab one out of the freezer, and microwave it for about 25 seconds. Great for snacking and last minute breakfasts! With the latest batch they all got eaten before putting in the freezer!
These homemade muffins are the just sweet enough, which I love. You absolutely do not taste the zucchini at all! Trust me! I hope you find this an easy way to make chocolate chip zucchini muffins at home. XO
