Wednesday, September 5, 2012

Tuxedo Zucchini Bread Muffins


What do you do when you're given ripe tomatoes, squash, cucumbers, and giant zucchinis from your sister in-law's and sweet neighbor's gardens?? Along with enjoying fresh salads and stir-fry, you make zucchini bread. :) And I thought to switch it up, I'd make muffins. There are few absolutes in this world, but I strongly believe that one is that when I'm baking, extra chocolate chips are always welcome in my kitchen. I found this delicious zucchini bread muffin recipe, changed a couple things and added some sweetness with the chocolate. Who says garden produce and chocolate can't be a match made in heaven? 


Tuxedo Zucchini Bread Muffins
Yields: 24 muffins

3 cups finely grated fresh zucchini
2/3 cup + 2 tablespoons unsalted butter
1 1/3 cup sugar
2 eggs, beaten
2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon kosher salt
 3 cups all-purpose flour
2 teaspoon cinnamon
1/2 teaspoon nutmeg
12 ounces white chocolate chips
6 ounces milk chocolate chips

(You don't need a mixer for this recipe, a spoon is just fine:)
Preheat your oven to 350 degrees. In a large bowl combine the sugar, eggs (beaten), and vanilla. Stir in the grated zucchini (I found my zucchini was very juicy, so I squeezed out a tablespoon or so of juice from each of the three cups I used) and then the melted butter. In a separate bowl, mix together the flour, baking soda, salt, nutmeg, and cinnamon. Stir these dry ingredients unto the zucchini mixture. Fold in the mixed chocolate chips.  Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray (Pam Baking Spray rocks, and smells good:). Spoon batter into the muffin tin, almost completely filling each cup. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 18-20 minutes (do not over bake!). Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes, then remove the muffins from the tin. I took a butter knife and lightly circled the muffins to loosen them, and they popped right out. You can serve and enjoy them warm, or let them cool. Reheated muffins (5 seconds in the microwave) with a glass of cold milk are delicious too!

8 comments:

Baden said...

Yummy! Those look great! We've been making a ton of zucchini muffins too. I freeze them afterwards and then pop them in the microwave when the kids want a snack.

Baden said...

Oops, that was Mary Ellen, your cousin-in-law not Baden! Sorry! Your blog is adorable by the way! It looks like you guys are doing well! We went to the Seattle coast this summer too! I LOVE it there!

Ashley {hudson's happenings} said...

Love that last picture. Dig in, little guy!! :)

ANOTHER delish dish from Haley's kitchen! I think you should make a cookbook!!!!!! :D

Lisa Fly Rondo said...

yum yum, i pinned this and want to try it soon! thank you!

Lisa Fly Rondo said...

yum yum, i pinned this and want to try it soon! thank you!

kylie said...

major yum. i have been craving zucchini choc chip muffins and now it's sealed the deal.

Bree said...

This sounds so yummy! This is going to be baking in my oven ,very soon!

Thank you!!
xoxo, bree

Eva Marie said...

these sound and look amazing.. im going to make these with liv :) love to sneak extra veggies in :)

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