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Zucchini Chocolate Chip Muffins

April 14, 2011

Day two of muffin mania, and already I’m going off-plan!  I originally intended to make mini double chocolate zucchini cakes… but at my husband’s request, I switched to something vaguely more healthy – chocolate chip zucchini muffins.  While not quite the dessert I’d originally intended, these make a slightly-less-guilt-inducing snack.

Zucchini Chocolate Chip Muffins

recipe adapted from Simply Recipes
makes 24 mini muffins


  • 1 1/2 cups grated fresh zucchini
  • 1/3 cup melted unsalted butter (I replaced about half of this with unsweetened applesauce with good results)
  • 2/3 cup sugar
  • 1 egg, beaten
  • 1 teaspoons vanilla
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 1 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • small handful of chocolate chips


  1. Preheat the oven to 350°.  In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in.
  2. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in chocolate chips.
  3. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely.
  4. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 15 minutes. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
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