What to do when you are trying to be good and want a snack or dessert? You incorporate vegetables into it. ha! These Zucchini Chocolate Chip Muffins is just that. I also use whole wheat flour and no butter, but I promise you won’t miss them.
My good friend from work, Cathy, gave me the largest zucchini that I’ve ever seen. I’m not joking. Then, my Facebook memory page also popped up that today of last year, I posted the pictures of zucchini muffins that I made. That was before I started blogging. I think it’s a sign.
Let’s make some Zucchini Chocolate Chip Muffins!
Here’s what I mean by the biggest zucchini I’ve ever seen. I know I have small hands, but I swear by the food God, this thing is huge! 🙂
First, start by preheating the oven to 350°F; line muffin pan with the liner. If you want to make the loaf, lightly grease a 9″ x 5″ loaf pan.
Remove zucchini seeds, cut it in large chucks and use a food processor with shredding disc to great it.
It takes no time at all!
If you don’t have a food processor, you can use cheese grater to grate it.
Wrap it in a kitchen towel and squeeze out the water as much as you can.
In a large mixing bowl or an electric mixer, beat the eggs, molasses (or honey), oil, sugar, and vanilla until smooth.
FYI: I was using 4 eggs for double batches. 🙂
Add the flour, salt, baking soda, baking powder, and cinnamon. Mix until well combined.
Stir in the zucchini, chocolate chips, and nuts.
Use a large ice cream scoop to put the batter into the prepared muffin pan or pour the batter into 9″ x 5″ loaf pan.
I found using an ice cream scoop makes my life easier, plus it makes all the muffins the same size, so they all will be cooked evenly.
Sprinkle the top with some raw sugar.
Bake the muffins for 12-15 minutes, until a toothpick inserted into the center comes out clean. For the loaf, it will take about 55 to 60 minutes.
Remove the muffins from the oven, and serve with tea or coffee.
If you make the loaf, cool completely before slicing.
Enjoy this Zucchini Chocolate Chip Muffins and please share any comments you may have. The comment box is below. 🙂
- 2 large eggs
- ⅓ cup molasses or honey
- ½ cup vegetable oil
- ⅓ cup brown sugar
- 1 teaspoon vanilla extract
- 2 cups King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 2 cups shredded, unpeeled zucchini (about 1 small/medium zucchini)
- 1 cup chocolate chips
- ¾ cup chopped walnuts (optional)
- raw sugar (optional)
- Preheat the oven to 350°F; line muffin pan with the liner. If you want to make the loaf, lightly grease a 9" x 5" loaf pan.
- Remove zucchini seeds, cut it in large chucks and use a food processor with shredding disc or a cheese grater to grate it. Wrap it in a kitchen towel and squeeze out the water as much as you can.
- In a large mixing bowl or an electric mixer, beat the eggs, molasses (or honey), oil, sugar, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and cinnamon. Mix until well combined.
- Stir in the zucchini, chocolate chips, and nuts.
- Use a large ice cream scoop to put the batter into the prepared muffin pan or pour the batter into 9" x 5" loaf pan.
- Sprinkle the top with some raw sugar.
- Bake the muffins for 12-15 minutes, until a toothpick inserted into the center comes out clean. For the loaf, it will take about 55 to 60 minutes.
- Remove the muffins from the oven, and serve with tea or coffee.
- If you make the loaf, cool completely before slicing.
Erin
Bring me one. Yum 😀👊🏾
Letscook Somefood
You got it! See you at work tomorrow.
Erin
Thanks so much 😘✌🏾️
Letscook Somefood
Anytime! 😘
Erin
😀
J Allan
I want 1!!!!!
Letscook Somefood
Absolutely! 😄
J Allan
Yay!!!!! Thank you Minkie!!!
Letscook Somefood
You’re welcome. 😘
Erin
Thanks again. Delicious 😘
J Allan
Sooooo goood!!!
Letscook Somefood
Oh, good!!! So glad you both liked it. 😁