Wednesday, October 12, 2016

zucchini muffins

My mom makes the best zucchini bread.
My roommates and friends would rave about it every time I was sent back to college with some.
And now I'm a married woman.
And I still get zucchini bread, but now I have to try and run my own household in a storm of flour and squashes.
And since I am not about to try to make bread as good as my mom, I tried my hand at the muffin variety.

  • 1 cup flour.
  • ½ cup Unsweetened Cocoa Powder
  • ¾ tsp Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • ¼ tsp Cinnamon
  • 1 cup Chocolate Chips
  • 2 Eggs
  • ½ cup Vegetable Oil
  • 1 cup Sugar
  • 1 tsp Vanilla
  • 1½ cup raw grated Zucchini
  1. Preheat the oven to 350
  2. Spray or muffin tin with non-stick spray or line with paper liner.
  3. Combine flour, cocoa powder, baking soda, baking powder, salt, cinnamon and chocolate chips.
  4. In a separate larger bowl, whisk together the eggs, oil, sugar and vanilla until combined.
  5. Stir the grated zucchini in the to egg mixture.
  6. Gradually add the dry mixture in to the wet mixture until combined. Do not overmix!
  7. Fill muffin tins about ⅔ – ¾ full.
  8. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow to cool for a several minutes in pan before removing to a cooling rack.

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