Zucchini-Chocolate Chip Muffins

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Part of the reason I like to grow zucchini is to make this muffin recipe. The combination of Hodgson Mill Naturally White Flour, Hodgson Mill White Whole Wheat, shredded zucchini, mini chocolate chips and toasted walnuts makes for a perfect breakfast or snack muffin. They are light, not overly sweet, yet satisfying and I love the tiny bursts of chocolate in each bite. My kids, who are not always squash fans, even think they taste great. Now I get to start their day off, and mine, with healthy whole grains AND green vegetables. Not something that happens normally – trust me.


  • 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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