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 1/2 cups flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1 cup shredded zucchini
• 1/4-1/2 cup mini chocolate chip
• 1/4 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

[KeLynn]

These are delicious!!! I love when I have all ingredients on hand to make a recipe. The cinnamon and chocolate chips add a nice touch. Other than omitting the walnuts I followed the recipe to a T. Will definitely be saving this recipe!

[md10pc_908]

These are excellent--the texture is very light yet moist. The hint of cinnamon really adds to the flavor. I brought a batch into the office this morning and everyone loved them.

[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.