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If you are looking for a tasty one, sweet treat to make at home, these muffins are made for you.
According to Debi Morgan, the creator of the Southern food blog Quiche my oatmeal, her “Zucchini and Chocolate Chip Muffins” are “a perfect breakfast, brunch or dessert” or “quick and easy snack”.
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If you’re looking for a versatile sweet treat to make at home, then the Zucchini and Chocolate Chip Muffins from the Quiche My Grits food blog are for you.
(Courtesy of Quiche My Grits)
In his blog Publish, Morgan says these muffins – packed with zucchini, cinnamon, and pecans – have crunchy tops on the outside, but a chewy, flavorful inside with melted chocolate chips.
Muffins can be stored safely in the freezer and the dough can even be baked in a loaf pan rather than muffins, Morgan explains in his blog.
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To try it out for yourself, here is the “Zucchini and chocolate chip muffins“recipe from Quiche my oatmeal.
According to Debi Morgan, the creator of Quiche My Grits, these muffins are the “perfect breakfast, brunch or dessert” or “quick and easy snack.”
(Courtesy of Quiche My Grits)
Ingredients
1 cup of white sugar
½ cup of vegetable or olive oil
1 large egg
1 teaspoon of vanilla extract
2 cups all-purpose flour
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of cinnamon
½ cup of buttermilk
2 cups grated zucchini (unpeeled)
1 cup of dark chocolate chunks or chips
1 cup chopped pecans
additional chocolate chips for garnish (optional)
In her blog post, Morgan says these muffins – filled with zucchini, cinnamon, and pecans – have a crispy top on the outside, but a chewy, flavorful interior with melted chocolate chips.
(Courtesy of Quiche My Grits)
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Instructions
1. Preheat the oven to 425 degrees.
2. Grate unpeeled zucchini by hand with a grater or use a food processor. Put aside.
3. Using a blender, mix the sugar with the oil until incorporated. Add egg and beat 1 minute until creamy. Add the vanilla and stir.
4. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Whisk together.
5. Alternate adding dry ingredients to wet ingredients, alternating with buttermilk. Mix well in a blender while adding the ingredients.
6. Stir in grated zucchini, chocolate pieces and pecans. Mix the batter and pour into muffin cups in a tin pan. Fill to the top. Add a few more chocolate chips on top of each muffin if desired.
7. Bake at 425 for 5 minutes, then reduce heat to 375 for 15 minutes until top rises and comes back to the touch. Be careful not to overcook or the muffins will be dry.
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