Zucchini Chocolate Chip Muffins

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Who would ever think that these green veggie things would make such a wonderful dessert?

zucchini from Barbee Farms

My go to recipe is from The Better Homes and Garden Cookbook.  The recipe is actually for zucchini bread, but they make great muffins too.

I only change a few things from the original recipe.  I use half all-purpose flour and half whole wheat, and I use raw cane sugar instead of white sugar.  The raw cane sugar gives the tops of the muffins a bit of a crunch, while the inside is still soft.  I’ve used raw cane sugar in brownies and they didn’t turn out so well.  They tasted gritty, but it seems to work for these muffins.  I also replace the nuts with semi-sweet chocolate chips.

Zucchini Chocolate Chip Muffins (adapted from the The Better Homes and Garden Cookbook)

Makes 12 muffins

Ingredients:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1 egg, beaten
  • 1 cup raw cane sugar
  • 1 cup finely shredded,  peeled zucchini
  • 1/4 cup cooking oil
  • 1/2 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.  Prepare a muffin pan with 12 muffin liners and spray with a non-stick cooking spray.

2. Mix together in a large bowl:

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
3. In a separate medium-sized bowl, mix together:
  • 1 egg, beaten
  • 1 cup raw cane sugar
  • 1 cup finely shredded,  peeled zucchini
  • 1/4 cup cooking oil
4. Add the wet mixture to the flour mixture.  Stir until just mixed (do not over mix).  The batter will be lumpy and that’s OK.  Fold in chips.
5. Fill cups 2/3 of the way full.  Bake 350 degrees for 20 minutes.
The best way to eat zucchini in my opinion.
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