Saturday, February 4, 2017

Chocolate Chip Zucchini Muffins

These are AMAZING to make in the summer and FREEZE the batter for the winter :) 

I made some changes to the All Recipes version and they're just a little bit healthier. 

1.5 cups Whole Wheat Flour
3/4 cup sugar
1tsp baking soda
1tsp cinnamon
1/2tsp salt
1 egg
1/2cup vegetable oil
1/4cup milk
1tsp vanilla extract
1 cup shredded zucchini
1/2 cup mini semisweet chocolate chips (optional)

1. Mix flour, sugar, baking soda, cinnamon & salt in a large bowl
2. Mix egg, oil, milk & vanilla extract into the dry ingredients
3. Fold in zucchini & chocolate chips

Option: Bake immediately at 350 for 20-25 minutes testing with a toothpick. 

****In the summer while the garden is producing zucchinis left and right my husband and I make many batches of batter and FREEZE them for the winter****

Then when you're ready to use, simply snip off an end of the ziploc bag and pipe into muffin cups until 2/3 full. Want to see how quick and easy it is after the batter has been made, frozen then thawed out? Just watch this video

Bake later on at 350 for 20-25 minutes testing with a toothpick. 

I hope you enjoy!

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