The perfect moist and delicious zucchini muffins studded with chocolate chips.
Got leftover zucchini? Me too. It seems that muffins and quick breads have been the only thing I’ve baked in months with the abundance of carrots, zucchinis, and peaches I’ve found myself with recently. Freezable baked goods are my best friends!
I’ve been away from this space for what feels like forever. You’d think I’d post something other than muffins, right?! Ahhh well.
I’m still cooking and baking but since moving to BC, I’m not doing it nearly as often as I once had. I started this blog in 2010 as a place to share my recipe creations with family and friends. Since moving last year, my free time is mostly spent romping around and exploring my hometown mountains. These days I find myself browsing Pinterest for fun recipes from other bloggers or re-making some of my old recipe favourites.
Training and then completing an ultra marathon takes a lot of time on top of a full-time work week. But, I’m still here! And anytime I cook up something new and exciting (and remember to photograph it), I’ll post it up here and say hello. I do love this space a lot so it’s nice to say hi as often as possible.
I hope you all enjoyed your summer! You can follow along with my running and eating adventures on Instagram if you’d like!
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp ground cinnamon
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
- 1/2 tsp kosher salt
- 2 cups grated zucchini, water squeezed out
- 3/4 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees F. Grease a muffin pan and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder and cinnamon. In a separate large bowl, whisk the sugar, eggs, vegetable oil, vanilla and salt together. Stir in the dry ingredients with a rubber spatula and then, mix in the (dried) grated zucchini and chocolate chips until just incorporated.
- Pour batter into greased muffin tin. Bake until the tops of the muffins are browned, about 20 minutes. Cool on a wire rack for about 10 minutes before allowing the muffins to cool completely.
These freeze wonderfully. Just pop what you don't think you'll use in a freezer bag once the muffins have cooled to save for later.