home = baked goods whenever: zucchini muffins with chocolate chips
My girls know that whenever for whatever reason I will be happy to bake you anything for which we have the ingredients (or reasonably close to all the ingredients, this is where blog posts often come from). Sara's first full day home after my day of work, cutting the lawn and making dinner we were catching up on one of our shows (ok, I can admit that we still watch Grey's Anatomy) and drowsily enjoying the early evening. Next thing you know it's almost sundown when we decide something must be baked and it should be some super fast cinnamon rolls. No problem, I can rally. We were just about to get on our bikes to hit the neighborhood stores for cottage cheese (yes, that's a cinnamon roll ingredient and I will make them this week and post them because they do not need to rise and they are delightful) when we wheel them out of the garage and look around to see storms building and actually just about upon us. Oops. So we jump in the car and look in vain for easy cottage cheese shopping in the pouring rain. Surely there is something else we can bake. Something quick and easy. Let's try zucchini muffins since I have zucchini and everything else on the ingredient list. Let's throw in some mini chocolate chips. Sure it's now after 9:00 at night. I told you, I will bake for you just about anytime you ask.
These zucchini muffins got the usual nutrition adjustments with the substitution of whole wheat flour and a slight reduction in sugar. I might try them with agave syrup next time when I actually remember to buy more at the store! I added a bit of mini chocolate chips for fun, but walnuts would be good. I've had zucchini bread topped with sunflower seeds once and pumpkin seeds another time, but I've never baked mine that way mostly because I don't keep either one in my pantry. But I do keep just about everything else. You could film some very creative chef challenges working from the stores of food in my house. Or you could just read my blog, because that's how a lot of my recipes become truly my recipes.
Zucchini Muffins
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 C white sugar
1/2 C brown sugar (loosely packed)
1/2 tsp salt
1 1/2 C grated zucchini (one large or two medium zucchinis)
2 eggs
1 tsp vanilla
1/4 C mini chocolate chips (can use up to 1/3 C)
Preheat oven to 375 degrees. Spray 12 muffin cups or line with papers.
In a large bowl whisk together the flour, sugars, salt, cinnamon and baking powder.
In a medium sized bowl, combine grated zucchini, eggs, vanilla and oil and whisk. Pour wet ingredients into flour mixture and gently stir in chocolate chips to combine (do not over-mix or you'll have tough muffins).
Fill muffin cups 3/4 of the way. Bake for about 30 minutes, or until golden and tester comes out clean. Cool in pan 5 minutes then cool completely on wire rack or eat them when they are warm!
These zucchini muffins got the usual nutrition adjustments with the substitution of whole wheat flour and a slight reduction in sugar. I might try them with agave syrup next time when I actually remember to buy more at the store! I added a bit of mini chocolate chips for fun, but walnuts would be good. I've had zucchini bread topped with sunflower seeds once and pumpkin seeds another time, but I've never baked mine that way mostly because I don't keep either one in my pantry. But I do keep just about everything else. You could film some very creative chef challenges working from the stores of food in my house. Or you could just read my blog, because that's how a lot of my recipes become truly my recipes.
Zucchini Muffins
3/4 C all purpose flour
3/4 C whole wheat flour
1/2 C white sugar
1/2 C brown sugar (loosely packed)
1/2 tsp salt
3/4 tsp cinnamon
2 tsp baking powder
1/3 C canola oil1 1/2 C grated zucchini (one large or two medium zucchinis)
2 eggs
1 tsp vanilla
1/4 C mini chocolate chips (can use up to 1/3 C)
Preheat oven to 375 degrees. Spray 12 muffin cups or line with papers.
In a large bowl whisk together the flour, sugars, salt, cinnamon and baking powder.
In a medium sized bowl, combine grated zucchini, eggs, vanilla and oil and whisk. Pour wet ingredients into flour mixture and gently stir in chocolate chips to combine (do not over-mix or you'll have tough muffins).
Fill muffin cups 3/4 of the way. Bake for about 30 minutes, or until golden and tester comes out clean. Cool in pan 5 minutes then cool completely on wire rack or eat them when they are warm!
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| ingredients, note: I did not use the yellow squash my zucchini was enough after grating |
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| dry ingredients |
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| wet ingredients |
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| all together now |
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| zucchini muffins with chocolate chips |
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