Bangin Zucchini Chocolate Chip Muffins Back to Blog

Bangin Zucchini Chocolate Chip Muffins

If you read our blog last week you know WE LOVE MUFFINS! Below is a super easy recipe we love! You can’t even taste the zucchini so disclosing the full list of ingredients is optional ! If you have hemp seeds in the cupboard throw in a few scoops while mixing the batter for a healthy boost (you can’t taste them!). Lastly, we always err on the side of extra chocolate chips (obvi!) and usually make a double batch because they go QUICK! Enjoy!

Here’s what you need…

· 1 ½ cups of flour

· ½ cup of sugar

· 1 tsp baking soda

· 1 tsp cinnamon

· ½ tsp salt

· 1 egg, lightly beaten

· ½ cup vegetable oil (can sub same amount of apple sauce or pureed pumpkin)

· ¼ cup milk

· 1 tbsp lemon juice

· 1 tsp vanilla extract

· 1 cup shredded zucchini (sometimes we also throw in shredded carrots)

· ½ cup chocolate chips

Here’s what to do…

1. Mix all of the WET ingredients - egg, oil, milk, lemon juice, vanilla extract, zucchini

2. Mix all of the DRY ingredients – flour, sugar, baking soda, cinnamon, salt, chocolate chips

3. Stir WET ingredients into DRY ingredients – be careful not to mix too much

4. Pour mix into muffin tins – mini or large muffin cups

5. Bake for 20 minutes on 350° (mini muffins may need closer to 10-12 minutes)

These muffins last for about 3 days on the counter.  Then just pop them in the freezer and take out 20 min before you want to eat them.  They are an awesome breakfast, snack, or addition to the lunch box!


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