Zucchini! You may have read my last recipe on the blog for zucchini cake whoopie pies with a maple buttercream filling. Well guess what? After making those whoopie pies, I STILL had zucchini left over! This guy was big:
So what to do, what to do? Keep baking, of course! This time it was muffins. I adapted this recipe from one of my favorite cookbooks, The Best of Cooking Light, that I've had for several years now. It was a very moist, flavorful muffin. The combo of zucchini and chocolate was excellent! If you have any lingering zucchini from your garden or CSA this summer, I suggest you try these.
-2 and 1/3 cups all-purpose flour
-3/4 cup sugar
-2 tsp. baking powder
-1 tsp. cinnamon
-1/2 tsp. baking soda
-1/2 tsp. salt
-1 cup finely shredded zucchini
-1/2 cup 1% milk
-1/4 cup vegetable oil
-1 large egg
-3/4 to 1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line muffin pan with liners, or grease a 8 x 4 loaf pan if you'd like to make this recipe into bread instead of muffins. Lightly spoon the flour into dry measuring cups. Combine the flour and the next six ingredients in a large bowl, and make a well in the center of the mixture. Combine the zucchini, milk, oil, and egg in a bowl, and add to the flour mixture. Stir until just combined.
Spoon batter into your muffin cups or loaf pan. For muffins, bake at 350 degrees for 12 - 15 minutes or until a toothpick inserted in the center comes out clean. For the loaf, bake for 45 minutes to 1 hour. Cool in pan for 5 to 10 minutes before removing to cool completely on cooling rack.
I made two mini loaves too!
What here doesn't belong?! Haha. I made homemade pizza with zucchini as one of the toppings the night after making the muffins. :)
Have a great week, friends! By the way, my favorite season fall is almost officially here... I cannot wait for all the flavors of fall! I've been dreaming of them for a while...like since July. Okay fine, I'll be honest. I've been dreaming of fall flavors since the end of last fall. ;-)