This time of year the gardens are producing zucchini like crazy at our house and one of the ways I like to use it is by making these Chocolate Chip Zucchini Muffins.
I also like to use my food processor to grate up large amounts of fresh unpeeled zucchini and freeze it in pre-measured two cup portions. This way I can make these muffins anytime of the year and none of my zucchini goes to waste, especially when everyone is finally sick of it and we’re ready to move on to winter squash.
I thaw the frozen zucchini in the fridge the night before I want to make the recipe. It will be a little watery but it doesn’t effect the recipe at all. The muffins pictured were made with frozen zucchini.
Chocolate Chip Zucchini Muffins
From: Mrs. JMM’s Recipe Box
2 cups grated zucchini
3 eggs, beaten
1 cup Oil
1 1/2 cups of sugar
1tsp vanilla extract
3 cups flour sifted
2tsp. baking powder
1tsp. baking soda
1 tsp. cinnamon
1 cup chocolate chips
Preheat oven to 375
Grate squash to make 2 cups.
Beat eggs until light and fluffy in a separate small bowl and set aside.
In a medium size bowl add flour, salt, baking powder, baking soda, and cinnamon. Set aside.
In a large bowl mix together oil and sugar, add beaten eggs, vanilla and zucchini.Mix until combined.
Add in dry ingredients and stir just until combined.
Add chocolate chips.
Bake in lined muffin pans at 400 for about 20-25mins.
Makes about 16 muffins.
Let cool completely on wire rack.
What’s your favorite way to use zucchini? If you prefer blueberries, you should check out this Blueberry Buckle Coffee Cake.
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Have a great week!