It’s always surprising how many zucchinis you can pull from a plant or two in your home garden at this time of year.
If you’re looking for something new to do with all the summer zucchini, consider these delicious zucchini & chocolate chip muffins!
Zucchini & Chocolate Chip Muffins
It’s always surprising how many zucchinis you can pull from a plant or two in your home garden at this time of year. If you’re looking for something new to do with all the summer zucchini, consider these delicious zucchini & chocolate chip muffins!
- 1 small-to-medium sized zucchini, shredded with box grater
- 1 tsp kosher salt
- 2 cups all-purpose flour
- ¾ tsp baking soda
- ¾ tsp baking powder
- 2 tsp ground cinnamon
- ¼ - ½ tsp ground nutmeg
- 8 Tbsp (1 stick) salted butter, room temperature
- 2 Tbsp vegetable oil
- 1 packed cup dark brown sugar
- 2 whole eggs
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- ¾ cups chopped pecans
- Shred zucchini with a box grater.
- Combine shredded zucchini with 1 tsp kosher salt and place in a strainer over a bowl to drain excess liquid for 15 minutes.
- Preheat oven to 350F.
- In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and nutmeg until evenly distributed.
- Melt the butter and combine the vegetable oil.
- Use a hand-mixer or stand-mixer to combine the brown sugar with the vegetable oil and butter until thoroughly combined.
- Add the eggs, one at a time, until the eggs have been incorporated with the sugar and butter.
- Add the vanilla extract and combine.
- Add the drained zucchini from earlier into the egg and sugar and butter mixture.
- Combine this wet mixture with the dry ingredients from earlier.
- Stir wet and dry ingredients together gently with a spatula to combine.
- Stir in 75% of the chocolate chips and all of the nuts and stir to combine.
- Place scoops of the mixture into a muffin tin lined with muffin liners or greased with butter.
- Top each scoop of the mixture with the remaining chocolate chips.
- Cook muffins at 350F for 20-24 minutes, or until a cake taster comes out clean when inserted into the center of the muffins.
- Remove from oven and allow to cool at room temperature for fifteen minutes.
- Remove from muffin tin and allow to cool on a wire rack for an additional ten minutes.
- Serve warm, with extra butter.
These muffins taste great re-heated, especially when split in half, slathered in butter, and toasted to golden brown on a griddle.