Double Chocolate Chip Zucchini Muffins
The recipe has been modified from Allrecipes.com. The original recipe can be found at http://allrecipes.com//Recipe/zucchini-chocolate-chip-muffins/Detail.aspx
I doubled this recipe and added grated apple and cocoa powder, increased the chocolate chips and increased the zucchini/apple to 3 cups). The muffins are moist and every bite is chocolaty deliciousness.
DRY INGREDIENTS:
3 cups all-purpose flour
2 tbsp cocoa powder
2 tsp baking soda
1 ½ tsp cinnamon
1 tsp salt
WET INGREDIENTS:
2 eggs, lightly beaten
1 ½ cups sugar
1 cup vegetable or canola oil
½ cup milk
½ tsp lemon extract or 2 tbsp lemon juice
2 tsp vanilla extract
3 cups grated zucchini and apple (approximately 2 small zucchini and ½ green apple*)
1 cup mini chocolate chips (reserve ¼ cup to sprinkle on top of muffins before baking)
DIRECTIONS:
- In a large bowl, combine flour, baking soda, cinnamon and salt; set aside.
- In a medium sized bowl, add eggs, sugar, oil, milk, zucchini and apple, lemon extract or juice, and vanilla; Mix well.
- Stir wet ingredients into dry ingredients just until moistened. Fold in chocolate chips.
- Spray 24 muffin tins with baking spray. Using a large cookie scoop, fill muffin tins two-thirds full. Sprinkle each muffin with a few chocolate chips. Bake at 350 degrees for 20 minutes, or until muffins test done with a toothpick.
*For mini muffins cook for 10-13 minutes.
*Use a food processor to make this step go quicker.