I made us some homemade chocolate chip zucchini muffins this week, and they were really good! Hidden veggies are a bonus! At my kid’s age, it’s not really “hiding” anymore, but they ate the green stuff anyway!
1 1/2 cups flour
3/4 cups white sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup vegetable oil
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla extract
2 cups shredded zucchini
1/2 cup of chocolate chips
Combine flour, sugar, baking soda, cinnamon, and salt in a bowl.
Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl.
Stir wet ingredients into dry ingredients until just moistened. Fold in zucchini & chocolate chips. Bake at 350 degrees for 20-25 minutes.
*I omitted the lemon juice and added a little extra milk, and I only used about 1 cup of zucchini.*
I chose to use a silicone muffin pan and forego the paper. We ate a few, and I threw the rest in a ziploc freezer bag. When you feel like a muffin, grab one out of the freezer, and microwave it for about 25 seconds. Great for snacking and last minute breakfasts!
You can check out the chocolate zucchini muffins with peanut butter frosting that we made last year by clicking here!