• taylordthurston

Zucchini Chocolate Chip Muffins

Updated: Nov 18, 2021

I need to do an “In the Garden” series every year around this time.

Mostly because I don’t know what the heck to do with all the stuff that’s BURSTING out of my own garden, and it would push me to use all of it.

I LOOOOOVE my garden. It’s my other child. I should definitely do a garden tour, because I also love seeing other people’s gardens.

I don’t know about you guys though, but I have a ton of zucchini throughout the summer. Seriously, it feels like every time I look at my plant I have a new zucchini ready to pick!

My favorite thing lately to make with them are these muffins:


They are SOOOOO GOOD, you guys. So good.

My two babies just eat these up like crazy. I make a double batch every time I make them because they go THAT fast with my little family of four.

The mini chocolate chips are a total necessity for these bad boys. Something about the size of the chip means they are better dispersed through the batter – you get chocolate in every bite. That’s a must.

The cinnamon in the batter adds the BEST flavor alongside the chocolate and I don’t even need to tell you what the zucchini does to these.


But I’ll tell you anyway, because that’s why I’m here and because the word makes me shudder, so I am trying to push myself out of my comfort zone more often:

MOIST.

Ugh.

There, I said it.



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Zucchini Chocolate Chip Muffins

My absolute FAVORITE way to use up zucchini from the garden! My kids go crazy over these!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

  1. 1 1/2 cups all purpose flour

  2. 3/4 cup sugar

  3. 1 teaspoon baking soda

  4. 1 teaspoon cinnamon

  5. 1/2 teaspoon kosher salt

  6. 1 large egg

  7. 1/2 cup vegetable oil

  8. 1/4 cup whole milk

  9. 1 tablespoon lemon juice

  10. 1 teaspoon vanilla extract

  11. 1 cup shredded zucchini

  12. 1/2 cup semisweet mini chocolate chips

Instructions

Preheat oven to 350° F.

In a large bowl combine flour, sugar, baking soda, cinnamon and kosher salt and mix to combine.

In a medium sized bowl, combine egg, oil, milk, lemon juice and vanilla and mix well. Stir wet ingredients into dry ingredients just until everything is moistened (batter will be stiff!) Mix in zucchini and chocolate chips (the zucchini will add moisture to the batter and make it runnier).

Fill greased or paper lined muffin tins 2/3 full. Bake in preheated oven for 20-22 minutes.


I don’t know if that helped me at all or not. But I hope it all made you all as uncomfortable as it made me.




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