Moist Zucchini Chocolate Chip Muffins — Spring Baking Recipe

Hello again! Kathi here from Deliciously Yum with my monthly post, and today I’ve got a real treat to share.

Summer flew by, but one thing that remains plentiful is garden produce—especially zucchini. Nearly everyone seems to have an abundance, and I keep hearing from people who want simple, delicious ways to use it up.

Zucchini Chocolate Chip Muffins… these are simple to make, taste delicious and a great way to use up some zucchini!

Over the weekend I used some of my zucchini and came up with a recipe that’s a keeper: Zucchini Chocolate Chip Muffins. I wish I’d tried them earlier in the season, but I’m glad they’re part of my repertoire now.

Zucchini Chocolate Chip Muffins… these are simple to make, taste delicious and a great way to use up some zucchini!

What I love most about zucchini is its versatility. It works equally well in savory dishes or sweet bakes. Because zucchini contains a lot of water, it naturally keeps baked goods moist—perfect for tender, flavorful muffins.

These muffins are not only tasty but also wholesome enough to give you a pleasant boost in the morning. We couldn’t get enough of them and I think you’ll enjoy them too.

Zucchini Chocolate Chip Muffins… these are simple to make, taste delicious and a great way to use up some zucchini!

Give them a try—you may find they become a favorite.

Zucchini Chocolate Chip Muffins
Recipe Type: Breakfast
Author: Kathi
Serves: 12
A delicious, easy muffin that’s a perfect way to use up zucchini while adding moisture and flavor.
Ingredients
  • 1 cup finely shredded zucchini
  • 2 ½ cups all-purpose flour
  • ¼ cup granulated sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 2 tablespoons canola oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 cup skim milk
  • 1/2 cup semisweet chocolate chips
Instructions
  1. Preheat oven to 375°F. Spray a 12-cup muffin tin with nonstick spray or line with paper liners. Set aside.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk the egg, canola oil, honey, and vanilla. Stir in the milk until combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini and chocolate chips. Do not overmix; a few small lumps are fine.
  5. Scoop the batter evenly into the prepared muffin cups. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
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Enjoy!

This recipe was created by contributor, Kathi, from Deliciously Yum

Kathi-Contributor-Bio

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