CHOCOLATE CHIP ZUCCHINI MUFFINS

★★★★★ 1 Review
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By Linda Gartner
from Levittown, PA

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!

serves 24
prep time 40 Min
cook time 25 Min

Ingredients

  • 3
    eggs
  • 1 c
    vegetable oil
  • 2 c
    sugar
  • 2 tsp
    pure vanilla extract
  • 2 c
    zucchini, shredded
  • 1 can
    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
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How To Make

  • 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.

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