Zucchini Chocolate Chip Muffins

I always like to have some muffins in the freezer. That way I can take one out and toss it into my lunch for a mid-morning snack at work.

With all the fresh zucchini at the farmers market I decided this week’s muffins were going to be Zucchini Chocolate Chip!

They are so freaking good!  They are moist and tender, with a delicate cinnamon flavor. Chocolate and cinnamon pair so well together, they are perfect!

What you need,

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Makes 12

1½ cup all-purpose flour

1½ tsp. baking powder

¾ tsp. ground cinnamon

½ tsp. salt

1 egg, lightly beaten

1¼ cup grated zucchini

1 cup granulated sugar

½ cup vegetable oil

1 tsp. vanilla

¾ cup semi-sweet chocolate chips

Heat your oven to 350 degrees. Line a 12 cup muffin tin with paper liners and set aside.

In a medium bowl whisk together the flour, baking powder, cinnamon and salt until combined.

In another larger bowl beat together the egg, sugar and oil until well mixed. Add the vanilla and zucchini and mix until totally combined.

Fold the dry ingredients into the wet until they are just combined.

Add the chocolate chips and fold into the batter.

Using a large ice cream scoop divide the batter into the muffin tins.

Bake for 25-28 minutes until lightly browned and a toothpick comes out clean.

Cool the muffins in the tin for 5 minutes then transfer to a wire rack to cool completely.

You can keep the muffins in an airtight container for 3-4 days or you can freeze them for up a month.

These muffins are just fabulous! They make a wonderful breakfast or snack.

Go get some zucchini and whip up a batch today, you won’t regret it!

Enjoy!

Jen