ZIPPY ZUCCHINI: Mini Zucchini Chocolate Chip Muffins

By on August 15, 2015

When neighbours with zucchini growing in their garden offer some of the abundant squash, it’s great to know that it can go into a variety of dishes.

Here are some recipes to try that feature it as an ingredient.


Baked into golden, moist muffins with warm spices, a touch of honey and a hit of chocolate, zucchini never tasted so good.
If desired, replace chocolate chips with chopped toasted pecans, walnuts or almonds and/or substitute 15 ml (1 tbsp) minced fresh ginger for ground, adding it with the juice.

375 ml (1 1/2 cups) whole-wheat flour
250 ml (1 cup) all-purpose flour
10 ml (2 tsp) baking powder
10 ml (2 tsp) ground cinnamon
5 ml (1 tsp) ground ginger
2 ml (1/2 tsp) baking soda
2 ml (1/2 tsp) salt
1 egg
250 ml (1 cup) milk
150 ml (2/3 cup) liquid honey
50 ml (1/4 cup) melted butter
30 ml (2 tbsp) freshly squeezed orange or lemon juice
250 ml (1 cup) shredded zucchini (about 1 small)
125 ml (1/2 cup) miniature semisweet chocolate chips

Preheat oven to 190 C (375 F). Butter non-stick miniature muffin pans or line with paper liners.

In a large bowl, whisk together both flours, baking powder, cinnamon, ginger, baking soda and salt. In another bowl, whisk together egg, milk, honey, butter and orange juice until blended. Pour over dry ingredients and sprinkle with zucchini and chocolate chips; stir just until moistened.

Spoon into prepared muffin pans filling 24 deep cups or 36 shallow cups. Bake, in batches as necessary, for 15 to 18 minutes or until tops are firm to the touch. Let cool in pan for 5 minutes. Transfer to rack to let cool completely.

Makes about 2 dozen muffins.

Source: Dairy Farmers of Canada (