This weekend found us in the kitchen baking muffins. There was a time a few months ago when we made these muffins about 5 days in a row. They sit on the counter and before you know it they've been gobbled up for breakfast, lunch & dinner. I had some zucchini that was near death so we took advantage and baked up our favorite variety: Chocolate Chip Zucchini.
Grate up the zucchini and set aside. 
Mix dry ingredients and set aside. Mix wet ingredients and then add together. The batter will seem really thick, but once you fold in the zucchini the moisture from the zucchini loosens things up a bit. 
The recipe calls for mini- chocolate chips which I didn't have this time around so I just chopped up the regular sized ones; definitely do this as it distributes the chocolate chips more evenly. Add to batter. 
The scoop. Tell me you have a scoop. You need a scoop. Run and get a scoop now. Total and complete lifesaver. These muffins took 2 scoops of batter to fill their cups to about 3/4 full which was perfect. I use the scoop for cookies, too. It makes for mess-free and uniform muffins/cookies. 
See? All filled up the same and no batter all over the pan. 
Scrumptious. Now go make some muffins!
Chocolate Chip Zucchini Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg, lightly beaten
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1/2 cup miniature semisweet chocolate chips
Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
- Original recipe hails from Allrecipes.com.