So, apparently I’m not the only one with zucchini on the brain right now. Just as I was starting my zucchini fest, I saw this recipe on Recipe Girl. Since I had plenty of zucchini, I decided to give them a try.
On my first attempt, my muffins turned out flat and the chocolate chips sunk to the bottom. However, my husband loved them anyway and requested more. So I made a second attempt. This time I upped the baking powder to 1 1/2 tsp. I also tossed the chocolate chips in a little flour to give them a light coating. I forgot that this helps those chunks of chocolaty goodness remain equally distributed in the muffin. I have to tell you they turned out much better. No chips at the bottom and nice rounded tops.
Now, I also followed the “fill the muffin 2/3 full of batter rule” and I got 18 muffins from this recipe. Next time, I’ll try to fill 12 and see if the muffins get fuller. Anyway to show the difference between my first attempt and second attempt at this muffins, I have posted pictures of both. The first picture is the first attempt. Notice the difference. The second attempt is fluffier, fuller muffin.
Zucchini- Chocolate Chip Muffins
1 ¾ cups unbleached all-purpose flour
¾ tsp baking soda
½ tsp baking powder (I upped it to 1 1/2 tsp)
1 tsp ground cinnamon
½ tsp salt
2 large eggs
1 cup granulated sugar
½ cup canola oil
1 tsp vanilla extract
1 cup finely shredded zucchini
1 cup semi-sweet chocolate chips
¾ cup coarsely chopped walnuts (optional, I didn’t do the nuts)
Position rack in middle of the oven. Preheat oven to 350°F. Line 12 muffin tin cups with paper liners. Spray the paper liners with nonstick spray. (This is key, or the muffin will stick to the liner)
In a medium bowl, stir the flour, baking soda, baking powder, cinnamon, and salt together. Set aside.
In a large bowl, whisk the eggs and sugar to blend them smoothly. Whisk in the oil and vanilla until blended. Use a large spoon to stir in the flour mixture just until incorporated. Stir in the zucchini, then stir in chocolate chips and walnuts (if using) until evenly distributed.
Pour about 1/3 cup of the batter into each paper liner. Bake until the tops are light brown and a toothpick inserted in center of a muffin comes out clean, about 23 minutes. If the toothpick penetrates a chocolate chip, test another spot.
Cool muffins in pan on a wire rack for 5 minutes. Using pot holders to protect your hands, invert the muffin pan onto a wire rack and tap the bottom to release the muffins. Turn the muffins right side up to cool for about 15 minutes and serve warm, or let cool completely, about 45 minutes.