January 22, 2011

Zucchini Chocolate Chip Muffins

A lot of recipes that I have discovered lately have been tried in an effort to use up the produce from Bountiful Baskets.  It's food co-op,  You pay a weekly fee and every Saturday you pick up a box of produce. The kicker: you never know what will be in it.  Last week I got 5 zucchini. A small problem because no on at my house likes it. Luckily, there are lots of great zucchini recipes out there, where the zucchini disapears!  This was one of them.  Everybody loved it. 

  • 3 cups all-purpose flour
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 2 egg, lightly beaten
  • 1 cup vegetable oil
  • 1/2 cup milk
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 1 cup miniature semisweet chocolate chips

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.

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