I have such a special treat to share with you today – lemon rosemary cornmeal cake with balsamic syrup! I know cornmeal isn’t often used in dessert recipes, but believe me – it is sooooo darn delicious! It gives this cake a perfect texture. Fluffy, moist, and full of lemon flavor! I wish baking with cornmeal was more common, and I have a feeling this won’t be the last cornmeal dessert recipe you see on the blog! Hint, hint!

Let’s start this Friday off right with a new muffin recipe! Irresistible, delicious, and easy chocolate chip zucchini muffins! Moist lightly spiced muffins, studded with melty chocolate chips. Just imagine these, served warm and fresh from the oven with a smear of butter. Mouth watering yet? This muffin recipe is seriously easy, and a perfect way to put that seasonal zucchini to use!

I’m a big fan of muffins – they’re a perfect grab-and-go breakfast (or afternoon snack) if made ahead, and they’re also so delicious served fresh from the oven on slow weekend mornings! Your whole family will thank you, guaranteed!

And the best part is how ridiculously easy these are to make. Like seriously, the hardest part is grating zucchini. I went back and forth about whether to make these into muffins or a chocolate chip zucchini bread, and ultimately decided on muffins because they’re quicker to bake – aka quicker to eat!

How To Make Chocolate Chip Zucchini Muffins:

1. Grate your zucchini! I used this Julienne Grater from Microplane, and I absolutely love that it sits right above my bowl! No need to squeeze the liquid out of the zucchini, we’re going to bake that right into the delicious muffins.

2. Whisk together your dry ingredients, and whisk together the wet ingredients. Combine, and then stir in the zucchini and chocolate chips!

3. Bake!

Tools Used In Chocolate Chip Zucchini Muffins:

• Microplane Julienne Grater: I love this grater because it sits right on top of the bowl. Which means that unlike when using a box grater, my zucchini goes exactly where I want it!
• Mixing Bowl Set: I use this mixing bowl set alllll the time. I love that it has so many different sized bowls for various tasks, and that they nest for super easy storage.
• Muffin Tin: A good muffin tin is worth its weight in gold! (Or really yummy muffins!). I love that this one conducts heat really evenly, which means moist baked goods. That’s the goal!

Chocolate Chip Zucchini Muffins

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• Author: Kirsten Bell
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 minutes
• Yield: 12 Muffins 1x
• Category: Breakfast
• Method: Baking

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Description

Quick, easy and delicious chocolate chip zucchini muffins! A perfect breakfast treat or afternoon snack.

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Ingredients

Scale 1x2x3x

1 cup shredded zucchini

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup butter, melted

1/4 cup milk

1 1/2 teaspoon vanilla extract

1 egg

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Instructions

Preheat the oven to 350 degrees F, and line a muffin tin with liners.

Grate zucchini, and set aside. In a medium mixing bowl, whisk together the dry ingredients, flour through salt, and set aside. In a large mixing bowl, combine the wet ingredients, sugars through egg. Add the flour mixture to the wet ingredients, and stir in with a rubber spatula until no streaks of flour remain. Gently stir in the grated zucchini and chocolate chips.

Evenly distribute the batter in the muffin tin, and bake for about 18-20 minutes, or until a toothpick comes out with moist crumbs. Allow to cool about 10 minutes before serving.

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Notes

No need to squeeze the zucchini after grating! We want all that moisture for our muffins!

Tools Used In This Recipe:

Want More Recipes? Check Out These Favorites:

• Lemon Poppyseed Cake
• Easy Classic Chocolate Chip Cookies
• Strawberry Lemon Coffee Cake
• Classic Blueberry Scones

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