CHOCOLATE CHIP ZUCCHINI MUFFINS

Chocolate Chip Zucchini Muffins

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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!

Rating:

★★★★★ 1 vote

Comments:
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

How to Make CHOCOLATE CHIP ZUCCHINI MUFFINS

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.

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