Oct 30, 2010

Zucchini Chocolate Chip Muffins


 


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:

  1. In a large bowl, combine flour, baking soda, cinnamon and salt; set aside.
  2. In a medium sized bowl, add eggs, sugar, oil, milk, zucchini and apple, lemon extract or juice, and vanilla; Mix well.
  3. Stir wet ingredients into dry ingredients just until moistened. Fold in chocolate chips.
  4. 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.


 

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