Zucchini Chocolate Chip Muffins Recipe is a great muffin to make ahead of time and store in the refrigerator.
When leaving for work in the morning, just grab a frozen muffin and enjoy it at your office with a cup of coffee. Beware thought – everyone in your office will be envious of you and your muffin and want there own. So, you might as well be prepared and take a few extra muffins with you and share.
This outstanding Zucchini Chocolate Chip Muffins recipe, comments, and photos were shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 1/2 cups flour, all-purpose
- 3/4 cup sugar, granulated
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 1 tablespoon lemon juice, fresh-squeezed
- 1 teaspoon pure vanilla extract
- 1 cup zucchini squash, shredded
- 1/2 cup bittersweet chocolate chunks
- 1/4 cup pecans, chopped
- 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).
Categories:Baking Chocolate Recipes Muffins Quick Bread Zucchini Squash/ Crookneck/ Misc. Summer Squash