My first attempt at a garden produced HUGE zucchini. The irony is that my family doesn’t eat zucchini. But they were willing to give zucchini bread a try. I ended up combining a couple of different recipes and came up with the Zucchini and Chocolate Muffin recipe below. We tried out our new Slice products while making them (video at the bottom). The end result was a huge hit! The kids love them and all 24 were gone in 3 days. Luckily I froze enough shredded zucchini to make 2 more batches!
Zucchini and Chocolate Muffins (make 24)
Dry Ingredients
3 c all-purpose flour
1-1/2 c sugar
2 t cinnamon
2 t baking soda
1 t salt
Wet Ingredients
2 eggs, beaten lightly
1 c vegetable oil
1/2 c milk
2 T lemon juice
1 t lemon zest
2 t vanilla extract
2 c shredded zucchini
1 c semisweet chocolate chips
Directions:
Mix dry ingredients in one bowl. Combine wet ingredients in separate bowl. Stir wet into dry ingredients until moistened. Fold in zucchini and chocolate chips. Fill greased, paper-lined muffin cups 2/3 full. Bake at 350 F for 22-25 minutes.
(I really don’t like spelling zucchini! I ended up looking for “zucini muffins” “zuchinni muffins” and a bunch of others before I finally got it right!)
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