Zucchini Chocolate Chip Muffins

Various versions of this recipe have been a staple food around Tinicum CSA since back in the apprentice days. Mmmmm, Muffins — nature’s perfect food. These are a favorite for mid-morning snack breaks on the farm.

My recipe is based on a recipe from AllRecipes.com that I found here.

Try ’em out!


  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 eggs, lightly beaten
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini*
  • 1 cup miniature semisweet chocolate chips
  • * Traditionally, this recipe uses zucchini, but yellow squash works fine, too.

    Preparation time: Approximately 15 minutes.
    Makes 24 muffins.


  • Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners.
  • Combine flour, sugar, baking soda, cinnamon, and salt in a bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in another bowl; stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips. Fill prepared muffin cups 2/3 full.
  • Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
  • Fresh muffiny goodness!

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