Zucchini-Chocolate Chip Muffins

Jillster's Note:

Easy to make, moist and delicious. Everyone loves these muffins. We omit the nuts and use regular sized chocolate chips, because that's what we usually have on hand. I like to pulverize the zucchini in the food processor, which makes it barely detectable in the muffins, that way even my kids will eat these!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Serves: 12

Yield: 12.0 muffins

• 1 ½ cups flour
• ¾ cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 1 egg , lightly beaten
• ½ cup vegetable oil
• ¼ cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• ¼-½ cup mini chocolate chip
• ¼ cup chopped walnuts

Directions:

1. Combine flour, sugar, baking soda, cinnamon, and salt.
2. In a separate bowl, combine egg, oil, milk, lemon juice and vanilla, mix well.
3. Stir the wet ingredients into the dry until just moistened.
4. Fold in zucchini, chocolate chips, and walnuts (if using).
5. Fill greased or paper-lined muffins cups two-thirds full.
6. Bake at 350 degrees for 20-25 minutes or until the muffins test done.

Reviews

[Park Rangerette]

This is my family's favorite zucchini muffin recipe. It is very forgiving if you want to make some changes - I increase the chocolate chips, use a little more than a cup of zucchini, and don't add walnuts (nut allergies in the family). These are always very moist! They freeze great - it only takes one minute at 50% to thaw & reheat.

[Chef GreanEyes]

WONDERFUL!!! used up more of my zucchini!! didn't change a thing except to add a whole bag of milk chocolate chips instead of just a 1/4 or 1/2 a cup (but will probably only do about 1/2 or 3/4 of the bag next time!!), omitted walnuts, and added a TBSP of instant coffee granules. thanks bunches Jillster!!

[MicheleE]

I did customize this recipe slightly, using 1/2 cup white sugar & 1/4 cup brown sugar, and I used mini chocolate chips. Excellent! I'm adding this recipe to my collection!!!