Zucchini Chocolate Chip Muffins
Before visiting a new mom, I bake a batch or two of zucchini muffins from Simply Recipes. With a new baby, there is nothing better than food you can eat with one hand. And even better if you can pop the whole thing in your mouth, so I make them in mini muffin tins.
And mini anything is also really cute and attractive to kids. My daughter loves zucchini muffins simply because she says they are so cute. She always wants to help me cook them and this time since she was so helpful I treated her by adding chocolate chips into our batch. Ooohhh…once I added those chocolate chips, I couldn’t go back to the regular muffins. Delish!
Well these aren’t the healthiest of muffins with the extra chocolate, but they are so damn good, and bring smiles to new moms and tiny hands as well. (Working on a healthier version, so if you have one please share in the comments.)
Ingredients
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla extract
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
Pinch salt
1 cup chocolate chips, or more for choco lovers!
Method
1. Preheat the oven to 175 C (350 F).
2. Spray your muffin tin with a vegetable oil spray or slather with a little butter so your mix won’t stick to the tin.
3. In a large mixing bowl combine sugar, eggs, and vanilla extract. Stir in the grated zucchini and then melted butter.
4. In another mixing bowl, mix together flour, baking soda, nutmeg, cinnamon, and a pinch salt. Stir the dry ingredients into the zucchini mixture. If you are letting kids help you, don’t let them over mix!
5. Stir in the chocolate chips.
6. Using a small spoon, distribute the dough into the tray. Be sure to fill up so you can have nice muffin tops.
7. Bake on the middle rack until the muffins are golden brown, about 20 to 25 minutes. Stick a toothpick into the center of the muffins. If they toothpick comes out clean the muffins are ready.
8. Set the tin on a wire rack to cool for 5 minutes. Then remove the muffins from the tin and let cool for another 20 minutes, if your kids will let you.
Notes:
– I store muffins in a ziplock bag on the counter for a week, or I put them in the freezer to save for later.
– Okay, if you want a healthier version, add cranberries or walnuts instead of chocolate chips.
