My garden is overflowing and I’m kind of overwhelmed with zucchini and green beans. So today I’m making Chocolate Chip Zucchini Muffins. Since I’ll be traveling most of September into October, I’m freezing half of them for another time. This is an easy recipe that uses bread flour for a bit of added protein. Also, the zucchini doesn’t need to be completely dry. You don’t want super-wet zucchini, but you don’t have to wring in paper towels for an hour. I hope enjoy them and that you all have a wonderful weekend.
Zucchini Chocolate Chip Muffins
Ingredients
- ½ cups bread flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground Ceylon cinnamon
- 2 large eggs
- ½ cup sugar
- ¼ cup brown sugar packed
- ½ cup avocado oil
- 1 teaspoon pure vanilla extract
- 1½ cups finely grated, washed but unpeeled zucchini about 1 medium zucchini, blotted until just damp
- 1 cup semi-sweet chocolate chips plus extra for topping
Instructions
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Preheat the oven to 350 ℉. Line a 12-cup muffin tin and set aside.
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In a medium-sized bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon.
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In a large bowl whisk together the eggs, white sugar, brown sugar, oil and vanish. Slowly fold in the grated, damp zucchini. the shredded zucchini doesn't have to be totally dry, but make sure it's not really wet.
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Fold in the dry ingredients until well blended, but don't over-mix. Then stir in the 1 cup of chocolate chips. Fill the muffin cups 3/4 full and add a few extra chips to the top.
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Bake for 18-20 minutes, or until a toothpick comes out clean. A few crumbs may cling to the toothpick and melted chocolate will appear, but that's okay. Just try not to over bake. Cool the pan on a metal rack for 15 minutes.
Remove the muffins from the tin and let them cool on a rack for another 10-15 minutes. They store well on the counter for 24 hours but after that store them covered in the refrigerator.
