Chocolate Chip Zucchini Muffins Recipe

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CHOCOLATE CHIP ZUCCHINI MUFFINS

Linda Gartner

By
@linnieg

These muffins are so moist and delicious! The pineapple, zucchini & nuts provide nutrition and fiber; but the chocolate chips make them taste more like cake than a muffin. For more nutrition, use 2 1/2 cups of flour and 1/2 cups of wheat germ in place of the 3 cups of flour. One batch makes 24 muffins. When cool, you can wrap individual muffins in foil and store in freezer. You'll always have muffins on hand for breakfast or a snack. Enjoy!


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Serves:

24

Prep:

40 Min

Cook:

25 Min

Ingredients

3
eggs
1 c
vegetable oil
2 c
sugar
2 tsp
pure vanilla extract
2 c
zucchini, shredded
1 can(s)
crushed pineapple (8 1/4 oz.) well drained
3 c
all purpose flour
2 tsp
baking soda
1/4 tsp
baking powder
1 tsp
salt
1 1/2 tsp
cinnamon
3/4 tsp
nutmeg
1 c
semi-sweet chocolate chips
1 c
walnuts, chopped

Directions Step-By-Step

1
Preheat oven to 350 degrees and put muffin liners in 2 (12 cup) muffin pans.
2
Combine eggs, oil, sugar & vanilla; beat until smooth and thickened.
3
Stir in zucchini & pineapple; blend well.
4
In separate bowl combine flour, baking soda, baking powder, salt & spices. Stir into moist ingredients until well blended.
5
Fold in chocolate morsels and nuts.
6
Divide among 24 muffin cups. Bake for 20 to 30 minutes.
7
This can be made into 2 loaf pans: Grease 2 loaf pans and divide batter between pans. Bake at 350 degrees for 1 hour.

About this Recipe