Make the most of your zucchini harvest with these heavenly chocolate chip zucchini muffins. The veggies make them moist and the chocolate makes them rich and sweet. Great for any time of day!
Zucchini are plentiful this time of year and gardeners and farmer’s market lovers everywhere are hankering to cook as much as they can with these fresh veggies. Fortunately, recipes abound that allow us to enjoy zucchini for every meal of the day.
Brown Eyed Baker bring us a recipe that combines two muffin favorites: chocolate chip and zucchini. Why not, right? We love the touch of cinnamon with the chocolate and the zucchini helps the batter retain moisture. This muffin fits the bill any time of day. Breakfast, snack or dessert!
Here’s your ingredient list for Chocolate Chip Zucchini Muffins:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 medium zucchini, shredded (about 3 cups), excess liquid squeezed out
- 10 tablespoons unsalted butter, melted
- 1 cup (170 grams) chocolate chips (dark or semisweet)
Brown Eyed Baker has the complete recipe.
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