This outstanding Zucchini Chocolate Chip Muffin recipe and photos were shared
with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Squash Hints, Tips, and Information, and more delicious
Zucchini Chocolate Chip Cinnamon Muffins
Yields: 1 dozen muffins
Prep time: 20 min
Cook time: 25 min
1 1/2 cups all-purpose
3/4 cup granulated
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
, lightly beaten
1/2 cup vegetable oil
1/4 cup whole milk
1 tablespoon fresh-squeezed
1 teaspoon pure vanilla extract
1 cup shredded
1/2 cup bittersweet
1/4 cup chopped pecans
Mini cinnamon chips
Preheat oven to 350 degrees F. Either lightly grease or paper-line the muffin cups or tins.
In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt; set aside.
In a separate bowl, combine egg, vegetable oil, milk, lemon juice, and vanilla extract, mixing well. Stir the egg mixture into the flour mixture until just moistened. Fold in the
shredded zucchini, chocolate chips, and pecans.
Fill the prepared muffin cups or tins 2/3's full. Sprinkle mini cinnamon chips on top of each muffin.
Bake approximately 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 20 minutes before removing muffins from their liners.
Yields about 1 dozen muffins (depending on the size of your muffin tins).