Zucchini Chocolate - Nut Muffins

Name: Zucchini Chocolate - Nut Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 18-24
Cuisine: American
Ingredients: 1 medium zucchini or two small; 2 large eggs; 1/2 c vegetable oil; 1 tsp vanilla extract; 1/2 c chocolate chips, mini; 1 1/4 c sugar; 2 c all-purpose flour; 1 1/2 tsp cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 tsp salt; 1/2 tsp each baking soda and baking powder; 1 c chopped walnuts or pecans

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By Larry Myers
@Larry

If desired you may bake all of the muffins at one time. Warp in plastic bags and freeze. To serve, reheat oven to 300 F. for 5 to 10 min. Oatmeal can be used in place of the nuts, if you wash.

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Serves:

18-24

Prep:

20 Min

Cook:

20 Min

Method:

Bake

Ingredients

Add to Grocery List

1 medium

zucchini or two small
2 large

eggs
1/2 c

vegetable oil
1 tsp

vanilla extract
1/2 c

chocolate chips, mini
1 1/4 c

sugar
2 c

all-purpose flour
1 1/2 tsp

cinnamon
1/2 tsp

ground nutmeg
1/4 tsp

ground cloves
1/2 tsp

salt
1/2 tsp

each baking soda and baking powder
1 c

chopped walnuts or pecans

How to Make Zucchini Chocolate - Nut Muffins

Step-by-Step

Shred unpeeled zucchini to measure two cups. Spread on paper towel to drain for 10 minutes . Lightly blot top.
Beat together eggs,oil,vanilla and sugar util light. Sift flour with cinnamon,nutmeg,cloves,salt,backing soda and baking powder.
Blend zucchini into egg mixture alternately with four mixture. Do not over blend. Fold in nuts and chocolate.Spoon into lightly greased muffin cups.
Bake at 375 F for 20 minutes;or until a toothpick inserted in the center comes out clean. Store extra muffin batter ,tightly covered in refrigerator up to one week.

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