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!

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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!

Ingredients

• 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

Instructions 

• 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.

Notes

These muffins taste great re-heated, especially when split in half, slathered in butter, and toasted to golden brown on a griddle.