07 June 2012

zucchini chocolate chip muffins

I made more zucchini muffins. These had chocolate chips and pecans. I used this recipe from Taste of Home but made some changes to make it a little healthier. Here is my improved recipe:

1 1/2 cups shredded zucchini
3/4 cup all-purpose flour 
3/4 cup whole wheat flour
1/2 + cup sugar 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
1/2 teaspoon salt 
1 egg, lightly beaten 
1/2 unsweetened applesauce
1/4 cup milk 
1 tablespoon lemon juice 
1 teaspoon vanilla extract 
1/2 cup semisweet chocolate chips 
1/2 cup chopped pecans or walnuts

  • Preheat oven to 350 degrees. Grease muffin tins. Yield: 12 regular muffins 
  • Shred the zucchini, then place in a colander and sprinkle with a pinch of salt. Let it sit, for about 10 minutes, while combing the other ingredients, so that the excess water from the zucchini can be released.
  • In a bowl, whisk together flours, sugar, baking soda, cinnamon, and salt.
  • In another bowl, whisk the egg, then stir in the applesauce, milk, lemon juice, and vanilla.
  • With a paper towel, gently press the zucchini in the colander to release any remaining excess liquid. Add the zucchini to the egg mixture and stir.
  • Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the chocolate chips and nuts.
  • Fill each muffin cup.
  • Bake for 25 minutes, or until a toothpick inserted in the middle comes out clean.
  • After 1 day, keep refrigerated.

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