My sister just had a baby! When I asked how I could help, she said wanted muffins. Lots of muffins. Lots and lots and LOTS of muffins. All freezer friendly and different flavors. I’m on it!
You’ll see a series of recipes related to the new baby muffin extravaganza, Banana Peanut Butter Crumble, Pumpkin Butterscotch and Zucchini Chocolate Chip.
Zucchini Chocolate Chip Muffins
Makes 16 muffins
- 1 1/2 C flour
- 3/4 C sugar
- 1 t baking soda
- 1 t cinnamon
- 1/2 t salt
- 1 egg
- 1/4 C vegetable oil
- 1/4 C applesauce
- 1/4 C buttermilk
- 1 T fresh lemon juice
- 1 t fresh lemon zest
- 1 t vanilla extract
- 1 C finely shredded zucchini
- 1 C miniature semi sweet chocolate chips
- 1/2 C nuts (optional), suggest walnuts or pecans
Heat oven to 350. Line muffin pan with baking cups.
Mix flour, sugar, baking soda, cinnamon and salt. Set aside.
Mix egg, vegetable oil, applesauce, buttermilk, fresh lemon juice, lemon zest and vanilla. Add dry ingredients and stir until just combined.
Add zucchini, miniature chocolate chips and nuts (if using). Fill muffin cups 2/3 full.
Bake 20-22 minutes until muffins are golden and a toothpick comes out clean. Freezes well.
Recipe modified from “Chocolate Chip Zucchini Muffins,” by ehoward, allrecipes.com