Chocolate Chip Zucchini Muffins Recipes

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 350°F. Spray muffin pan wells with nonstick cooking spray or line with paper liners.
• In a large bowl with an electric mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
• Gradually add the dry ingredients into the sugar mixture and mix until just combined.
• Fold in zucchini until it is evenly distributed into the batter. Stir in semisweet chocolate chips.
• Use a large cookie scoop (about 3 tablespoons) to distribute batter amongst the prepared muffin wells.
• If desired, sprinkle mini milk chocolate chips onto the top of each muffin.
• Bake in preheated oven for 18-22 minutes.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• 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 large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. 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.