Thursday, March 13, 2014

Zucchini-Chocolate Chip Muffins

In keeping with the St. Patrick's Day (and green) theme, last night I made a batch of these Zucchini-Chocolate Chip Muffins. I am actually surprised I have never posted this recipe before, it is one of my favorite muffin recipes! 


For those of you "vegetable-haters", you can't even taste the zucchini in these muffins! I think they taste like extra moist, dense, delicious chocolate chip muffins. I used unsweetened applesauce in place of oil and reduced the sugar by 1/4 cup from the original recipe, so they are a tad bit healthier. These Zucchini-Chocolate Chip Muffins make a great grab-and-go breakfast or mid-day snack!

Zucchini-Chocolate Chip Muffins
based on a recipe from
Makes 12 muffins


  • 1 1/2 cups all-purpose flour
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • 1/2 cup applesauce
  • 1/4 cup fat-free milk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, drained
  • 1/2 cup miniature semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, applesauce, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.

Fill prepared muffin cups 2/3 full.

Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

These muffins are so good warm, right out of the oven!

So if you are looking for a healthier, veggie-packed muffin that still tastes delicious... this recipe is it! They were so good with my coffee this morning.... YUM.


- Janel

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