Zucchini-Chocolate Chip Muffins
Total TimePrep: 20 min. Bake: 20 min.
Can we make these with bisquick? Lol.
Really good! Freezes well for mornings on the go. I used almond milk and almond flour for part of the flour.
I made these this morning for breakfast and they were delicious ! The only very small change I made was adding raw course sugar on the top of the muffins before baking. This recipe is a keeper!
very tasty...and easy...i accidentally omitted the cinnamon, but they still tasted very good...
This is the perfect zucchini muffin recipe. My kids gobble them up whenever I make them.
I double (or more) this recipe since they freeze so well and then I have them at my beck and call whenever I want! Instead of using mini chocolate chips, I used regular size, sprinkling them on top before baking. My husband liked the fact that the paper peeled off so easily!
Thanks for this great recipe. I love its easy, quick prep and I love that it only makes 12 muffins (good sized ones) . . . a smidge of portion control around here! I don't like to waste food, and this is perfect for those bits of zucchini I have laying around sometimes. I've made substitutions time and again, mostly due to lacking ingredients, but the original recipe is awesome!
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These were easy to make and delicious! My kids gobbled them up in no time. I also shared some with a friend and she immediately asked for the recipe. I love the balance of cinnamon and chocolate flavors in these moist muffins. They also freeze very well. All the muffins I froze for a quick morning breakfast are gone!
Omitted nuts due to allergies, doubled the amount of chips instead. Would also be great with cinnamon chips or even raisins. Perfect on-the-go breakfast or snack!