The weather is turning colder, and there is nothing better than a house full of delicious smelling foods.
Baking on the weekend always makes me feel more settled and ready to take on the week—knowing that we have a something homemade and yummy to add to K’s lunch, or an easy snack after school,
As I scooped the batter into the muffin tins, K walked over took a look and said “Those look deeeeeelishi—wait, what’s that green stuff?” I quickly told her the muffins were packed full of vanilla, cinnamon and best of all – chocolate chips. She skeptically said okay, and waited for them to be ready.
The delightful smell filled the house, and before the muffins could even cool off, K was diving into them. She seemed to have completely forgotten about “green stuff,” dove right into them, and through a full mouth managed to say “these are the most delicious muffins…ever.” Our favourite lunchbox muffins have been banana—and while we still love banana muffins, these ones aren’t as sweet and have a bonus hint of vegetables!
Another batch will be made very soon—these will definitely not last all week!
Zucchini Chocolate Chip Muffins
Recipe from A Life From Scratch.
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk (I used unsweetened vanilla almond milk)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup miniature semisweet chocolate chips
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. In a separate bowl, mix the egg, oil, milk, lemon juice, and vanilla extract together. Stir the wet mixture into the dry ingredients until batter is formed—fold in zucchini and chocolate chips. Fill greased muffin cups two-thirds full.
Bake in a 350ºF oven until lightly browned on top, 12 – 14 minutes.