The Crooked Ladle

Special Zucchini Chocolate Muffins

Moist, Fluffy, and Packed with Chocolate...

Zucchini Chocolate Chip Muffins

Indulge in the perfect balance of health and sweetness with these Zucchini Chocolate Chip Muffins. These fluffy treats combine the moist texture of zucchini with the rich flavor of chocolate chips, creating a delightful breakfast or dessert. A hint of cinnamon adds a warm spice that subutly takes the flavor to the next level.

Made with simple ingredients and easy to prepare, these muffins are a great way to use up your garden zucchini. Enjoy the comforting taste of warm zucchini bread, packed with chocolate chips and a touch of cinnamon.

Makes: 12 Muffins

Prep Time: 15 Minutes

Bake Time: 22 to 24 Minutes

Suggested Tools:

· Large mixing bowl

· Medium bowl

· Small bowl

· Chopping board

· Sharp knife

· Measuring cup

· Measuring spoons

· Large stir spoon

. Grater or Food Processor (to grate zucchini)

Ingredients:

. 1 cup zucchini, shredded (remove any large chunks)

Note: No need to remove the zucchini skin. If your zucchini is very wet, you should blot it with a paper towel to somewhat dry it.

. 2 cups flour

. 1 cup chocolate chips (any type)

. 1 cup granulated sugar

. ½ cup Vegetable or Canola oil

. 2 large eggs

. 1/4 cup milk

. 2 teaspoon cinnamon

. 1/8 teaspoon nutmeg

. 1 teaspoon baking powder

. ½ teaspoon baking soda

. ½ teaspoon salt

Instructions:

1. Preheat oven to 375°F (190°C).

2. Place cupcake liners in a 12-cup cupcake pan.

3. In a small bowl, combine cinnamon, baking powder, baking soda, salt, and nutmeg. Stir to mix well.

Note: Typically, if I have several spices in a recipe, I first mix them together before adding them with the larger sized ingredients – such as the flour in this case.

5. In a large mixing bowl, combine flour, granulated sugar, and spice mixture.

6. In a medium bowl, combine eggs, vegetable oil, milk, and vanilla extract. Whisk to combine.

7. Add wet ingredients to dry ingredients. Create a bit of a crater in the center of the dry ingredients and gently pour the wet ingredients into it. Mix halfway through, then add zucchini and chocolate chips. Mix until flour streaks disappear.

8. Fill cupcake liners to 3/4 full. Bake for 22-24 minutes, or until after a toothpick is inserted into the cupcake, the toothpick comes out with only a few crumbs and no wet batter.