Tuesday, November 8, 2011

Chocolate Chip Zucchini Bread/Muffins or Pumpkin Muffins

Late last summer, when everyone was basking in garden fresh zucchini, I kept seeing friends post on facebook that they were making Chocolate Chip Zucchini Muffins.  Finally I asked for a recipe and Cari, whose recipes are usually a pretty sure thing, posted this one.

I scored several pounds of zucchini at the farmers market at the end of the summer this year and froze it, so I am still making zucchini muffins, much to the delight of the family.  I also adapted the recipe for pumpkin, by simply substituting a can of pumpkin for the zucchini.  If it seems too dry with the pumpkin, you can add a bit of water.  It's often depended on the brand of pumpkin I'm using.

I usually don't include nuts in mine, so I have listed them as optional.

Chocolate Chip Zucchini Bread/Muffins
or Pumpkin Muffins
3 c. flour
1/2 c. white sugar
1 c. brown sugar
1 t. baking powder
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 eggs
2 c. grated, unpeeled zucchini  (or 1 can pumpkin)
3/4 c. oil
1 T. vanilla
1/2 c. chopped walnuts (optional)
6 oz. chocolate chips

1. Mix all dry ingredients together; then mix eggs, oil, vanilla and zucchini in a large bowl.  Add dry ingredients to wet mixture and mix well.  Add nuts and chocolate chips.

2. Preheat oven to 350 degrees.  Grease pans.  This batter can be poured into 2 loaf pans (50-60 minutes), or 4 - 5 mini-loaf pans (30 minutes), or muffin pans (15 - 20 minutes) or mini-muffin pans (13 - 15 minutes).
source:  Cari C.

1 comment:

  1. I would never have thought to use pumpkin. Great idea! I'll have to try it.