Zucchini-Chocolate Chip Muffins

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Light, not overly sweet, yet satisfying with tiny bursts of chocolate in each bite.


  • 3/4 cup Hodgson Mill Whole Wheat Flour, or Hodgson Mill Whole Wheat Pastry Flour
  • 3/4 cup Hodgson Mill Naturally White Flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 egg
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup zucchini, shredded, lightly packed
  • 1/3 cup miniature semisweet chocolate chips
  • 1/2 cup walnuts, toasted and chopped


In a medium sized bowl, combine the flours, sugar, baking soda, cinnamon and salt.  Set aside.  In a small bowl, combine the egg, oil, milk, lemon juice and vanilla.  Stir the wet ingredients into the dry ingredients just until moistened.  Stir in the zucchini, chocolate chips and walnuts just until combined.  Fill greased or paper-lined muffin cups 2/3 full with batter.  Bake at 350˚F oven for 20-25 minutes or until a wooden toothpick comes out clean from the center of a muffin.  Cool for five minutes in the pan and then remove muffins to a wire rack to finish cooling. 

Makes 12 muffins. Print this Recipe

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