I am always looking for new zucchini recipes and this recipe for Zucchini Muffins turned out to be a favorite of mine. I always like the idea of adding vegetables into my sweet breads, muffins and desserts.
I tend to always have zucchini on hand, either fresh during the summer months or I grate and freeze zucchini to use in other months through out the year.
Zucchini Muffins are sweet but not overly sweet and it has a great mix of spices including cinnamon and nutmeg. I also added in chocolate chips because I like adding chocolate into anything.
Here is a link to a recipe for Caramel Frosting if you feel the need to add an extra element to the muffins. I love them with and without the Caramel Frosting.
Zucchini Muffins with Chocolate Chips
I love that you can actually see the zucchini in the muffin.
Zucchini Muffins
Add caramel frosting if you like!
Look how great that caramel frosting just hugs the muffin.
Yummy!
Enjoy!
Ingredients
- 3 eggs
- 1 cup vegetable oil
- 2 cups sugar
- 2 cups grated zucchini
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup mini chocolate chips, plus more for garnish (optional)
- Caramel Frosting (optional)
Instructions
- Preheat oven to 350°F. Line 24 muffin cups with paper liners.
- In a large bowl, beat the eggs with a whisk. Mix in the oil and sugar, then add the grated zucchini and vanilla extract.
- Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as the chocolate chips. Stir into the egg/ oil mixture and combine well.
- Fill the muffin cups about three-quarters of the way full. Top each muffin with mini chocolate chips. Bake muffins for approximately 20 to 25 minutes, or until a tester inserted into the center comes out clean. Let cool in the muffin pans for 5 to 10 minutes, then transfer muffins to a cooling rack. Frost the muffins when cooled.
