Zucchini Chocolate Chip Muffins

This blog has been sadly neglected of late, but I have been busy cooking and baking again after some busy months earlier in the spring and summer. My garden is a bit lacklustre this year, perhaps because it has yet to really establish itself.

However, I have received a surplus of zucchinis from friends and family. Yet again, I was faced with a dilemma of what to do with this much zucchini. One of my colleagues share this recipe for Zucchini Muffins, which I really enjoyed. However, I wanted to make the recipe a touch healthier, so I switched some of the all-purpose flour to whole wheat for a bit of fibre.

The muffins are simple, lovely, and moist. The chocolate chips add a punch of sweetness that I quite like, and it pairs well with the cinnamon. They also freeze well.


Zucchini Chocolate Chip Muffins

Makes 12 muffins

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, lightly beaten
1/2 cup vegetable oil
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup shredded zucchini

1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts

1. Preheat oven to 350F. Grease 12 muffin cups, or line with paper muffin liners.
2. Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla in a medium bowl; stir into dry ingredients until just moistened.
3. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 3/4 full.
4. Bake in preheated oven until a toothpick inserted into the centre of a muffin comes out clean, about 20 to 25 minutes.