Zucchini-Chocolate Chip Muffins

My kids needed a rock star snack for the first week of school. I had plans to make a Martha Stewart zucchini bread until I saw this recipe on Fiesta Friday. I loved the use of olive oil- and they looked delicious! You are thinking that zucchini bread doesn’t sound like much of a rock star snack- right? But… zucchini-chocolate chip mini-muffins were a perfect (rock star?) snack! 🙂 I am such a muffin fan. 🙂

This recipe was adapted from The Joy of Cooking, via simple pairings.com. I substituted whole wheat flour for half of the all-purpose flour, slightly increased the sugar, and modified the baking time. I made 1 1/2 times the recipe (the amount of zucchini I had on hand) and made 12 standard muffins and 18 mini-muffins. Healthy and delicious! Great!! My kids were pleased. 🙂

Yield: Makes 12 large muffins or 36 mini-muffins

• 3/4 cup unbleached all-purpose flour
• 3/4 cup white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon ground cinnamon
• 1/2 cup plus 2 T granulated sugar
• 2 large eggs, beaten
• 1/2 cup extra-virgin olive oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups grated zucchini, squeezed of excess moisture
• 1 cup semi-sweet chocolate chips

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners (important, because these muffins tend to stick.) (or 36 mini-muffin liners)
2. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
3. In a larger bowl, whisk together the granulated sugar, eggs, olive oil, vanilla, and salt. Stir in the dry ingredients. Keep stirring until the mixture is thoroughly blended, being careful not to over-mix.
4. Add the zucchini and chocolate chips, and stir until well combined. You’ll see the mixture loosen up again, resembling a standard muffin batter.
5. Divide amongst the lined muffin tin cups. Bake standard muffins for 22 minutes (on convection), up to 30-40 minutes in a conventional oven, or until the tops are golden brown and a toothpick inserted into the center of a muffin tests cleanly; I baked the mini-muffins for 12 minutes on convection. Serve warm, or let cool completely and then store in an air-tight container. The muffins will keep well for a few days.

One Year Ago:

• Bubby’s Corn Muffins
• 100% Whole Wheat Banana Bread Muffins

Two Years Ago:

• Zucchini, Banana, & Flaxseed Muffins
• Banana-Blueberry Cornmeal Muffins

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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