We love to grow zucchini every year and use it in various recipes. If we have a great harvest, then I shred and freeze bags based on measurements to make our favorite recipes throughout the year. Whether you grow your own, purchase them at a store or farmer's market in no time at all you can have some delicious muffins for a snack or breakfast!
Ingredients:
- 1 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 2 cups finely grated zucchini, slightly drained
- 1 1/2 cup semisweet chocolate chips or milk chocolate chips
Directions:
- Preheat oven to 350°F. Line muffin pan with paper liners.
- In your Kitchen Aid Mixer, beat together the sugars, oil, eggs, and vanilla until thoroughly combined.
- In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients into the sugar mixture and mix until well combined.
- Mix in zucchini until it is evenly distributed into the batter.
- Slowly add the chocolate chips (I actually used chocolate chips mixed up with chocolate chunks from left over holiday bunnies from Easter that I froze)
- Fill paper liners about 2/3 full.
- Bake in preheated oven for 18-25 minutes or until a tester comes out clean.
Mine made about 24 - 30 muffins depending on how full you fill the liners
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