Monday, July 20, 2009

Zucchini Muffins

I LOVE creating recipes. I love it. Because when they turn out good or even great, I feel so proud. So, when I came to not find a single zucchini muffin recipe I liked...I made up my own. Now, I did use Good Housekeeping's very simple flour, eggs, zucchini recipe as a guide so that I would at least end up with the right proportions. But I added the flavor and spices and...chocolate chips. Yes, I know, it's a stretch but they really are fabulous! And if people can put raisins in their zucchini muffins, I can put chocolate chips in mine! haha So here is a picture documentary of my recipe since I was that excited ;)

Spiced Zucchini-Chocolate Chip Muffins 
(makes 24 muffins)

3 cups shredded zucchini (approx. 2 very large squash)
2/3 cup butter, melted
2 eggs, beaten
1 1/3 cup sugar
2 tsp vanilla
2 tsp baking soda
pinch salt
3 cups All-Purpose flour (I used half white and half wheat but any combo of either (or just one type) will do - wheat adds a nice depth)
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup chocolate chips, roughly chopped (optional)
1/2 cup nuts (optional)

1. Preheat oven to 350 F. Shred zucchini in a food processor. This can be done by a hand grater but a food processor is safer and much quicker.

2. In a large bowl, mix eggs and sugar. Add zucchini followed by the melted butter and vanilla. In a seperate, smaller bowl, sift together flour, baking soda, salt, cinnamon and nutmeg. Add dry mix to zucchini mix. Fold in nuts and chocolate chips.

3. Grease or spray 2 muffin tins. Fill cups completely (almost to lip) NOT 2/3 full like most muffins. Bake in a 350 F oven for 25-30 minutes (20-25 if tin is dark) or until muffins bounce back when lightly pressed and toothpick inserted comes out clean (except for maybe some melted chocolate).

4. Let muffins sit in tins for 5 minutes. Then turn out onto a clean towels and let cool for 15 more minutes. Enjoy!

Until next time, have a fabulous day!

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