Chocolate Chip Zucchini Muffins

Name: Chocolate Chip Zucchini Muffins
Prep time: 15 min
Cook time: 20 min
Yield: 12 muffins
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 1 egg; 1/4 cup applesauce; 1/4 cup oil (canola and sunflower both work well); 1/4 cup unsweetened almond milk (or your milk of choice); 1 tablespoon lemon juice; 1 teaspoon vanilla; 1 cup shredded zucchini, packed and squeezed to drain excess water; 1/4 cup mini semisweet chocolate chips

35 minutes

1 comment

Looking to use up some zucchini? Healthier than your average muffin recipe, these muffins are moist, delicious, and make an excellent treat, snack, or quick breakfast.

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Chocolate Chip Zucchini Muffins

I’m not the only one in my house that loves chocolate chip zucchini muffins. My three-year-old can’t get enough, and this recipe might just be our favorite to make together. Although super messy, it is so much fun to watch her scoop batter into muffin tins. Alex prefers blueberries over chocolate chips, so I usually double the recipe and substitute blueberries in one batch.

During the summer growing season, when zucchini is plentiful, I make this recipe often. Enough to share with others, freeze, and have a healthy supply on our counter. They are pretty healthy for a muffin, yet still a nice little treat.

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Chocolate Chip Zucchini Muffins

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Yield: 12 muffins Servings

Prep Time: 15 minutes – Cooking Time: 20 minutes

Looking to use up some zucchini? Healthier than your average muffin recipe, these muffins are moist, delicious, and make an excellent treat, snack, or quick breakfast.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/4 cup applesauce
1/4 cup oil (canola and sunflower both work well)
1/4 cup unsweetened almond milk (or your milk of choice)
1 tablespoon lemon juice
1 teaspoon vanilla
1 cup shredded zucchini, packed and squeezed to drain excess water
1/4 cup mini semisweet chocolate chips

Instructions

Shred zucchini manually or with a food processor. Once shredded, squeeze to remove excess water.

Preheat the oven to 350 degrees Fahrenheit.

In a mixing bowl, combine dry ingredients (flour, sugar, baking soda, cinnamon, and salt).

In a separate bowl, lightly scramble the egg. Add applesauce, oil, almond milk, lemon juice, and vanilla. Stir until combined.

Mix the dry ingredients in, stirring until combined.

Fold in the shredded zucchini and chocolate chips.

Oil a 12-cup muffin pan and then evenly distribute the batter. Muffin cups should be about two-thirds full.

Bake for 18-20 minutes. You can check for doneness by inserting a toothpick into the center of a muffin. When it comes out clean, they are done.