zucchini chocolate chip muffins

Name: Zucchini Chocolate Chip Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 55
Cuisine: American
Ingredients: 1/2 cup(s) milk; 1 tablespoon(s) vinegar; 3 cup(s) all purpose flour; 1 1/2 cup(s) granulated sugar; 2 teaspoon(s) baking soda; 1 teaspoon(s) cinnamon, ground; 1 teaspoon(s) ginger, ground; 1 teaspoon(s) salt; 1 cup(s) vegetable oil; 2 large eggs; 1 tablespoon(s) mexican vanilla or vanilla extract; 1/2 cup(s) chocolate chips, walnuts or craisins; 2 cup(s) zucchini, shredded

(1 RATING)

51 Pinches 1 Photo

Dawn Whitted

Spearfish, SD

Updated on Oct 17, 2012

I really enjoy this muffin recipe because it makes a big batch that I can easily freeze. My kids eat them for breakfast and I take them for a morning snack at work. They sure don't last long at my house though. This recipe can easily be cut in half and you could also add walnuts or craisins in the place of chocolate chips with similar results. I hope you enjoy these as much as we do.

Rate

This recipe makes a ton of muffins so I freezem in gallon size freezer baggies and take out a few each evening for the kids when they are on the run out the door for school. Yum!

prep time 15 Min

cook time 25 Min

method Bake

yield 55-60 muffins

Ingredients

1/2 cup milk
1 tablespoon vinegar
3 cups all purpose flour
1 1/2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon cinnamon, ground
1 teaspoon ginger, ground
1 teaspoon salt
1 cup vegetable oil
2 large eggs
1 tablespoon mexican vanilla or vanilla extract
1/2 cup chocolate chips, walnuts or craisins
2 cups zucchini, shredded

How To Make zucchini chocolate chip muffins

Step 1

Combine milk & vinegar in measuring cup and set aside for 5 minutes or so.

Step 2

In large mixing bowl combine flour, sugar, baking soda, cinnamon and ground ginger. Wisk all dry ingredients together gently.
Step 3

In a separate small bowl beat eggs & vanilla together and set aside. While using an electric mixer low slowly add vegetable oil, egg mixture & milk mixture to the dry ingredients until just combined. The batter will be somewhat sticky & stiff.
Step 4

with a mixing spatula gently fold in zucchini & chocolate chips or other add in ingredient. The zucchini will release it's moisture into the batter and make it less stiff. Do not over mix after you put the zucchini into the batter.
Step 5

Place cupcake liners in muffin baking tins and fill them 3/4 full of batter. Bake at 350 degrees for 20-25 minutes until toothpick poked in center comes out clean. Freeze in gallon zipper baggies for up to 60 days.
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