Recipe: Zucchini-Chocolate Chip Muffins

Wow. Sorry for not posting a whole week. This summer is going by way too fast!

So, yesterday I experimented with some Zucchini-Chocolate Chip muffins, and they turned out pretty darn tasty! This is a perfect way to use up all that garden and CSA zucchini when you're tired of stir-frying or pickling. I used this recipe to make mini-muffins (about 3 dozen!), but you could make regular size ones, too. Just adjust the cooking time by about 10 minutes. Oh, and these work great to freeze and pull out for later use!

Zucchini-Chocolate Chip Muffins
yields 3 dozen mini muffins

3C organic all purpose flour
2t baking soda
2t cinnamon
1t salt
1C honey
3/4c canola oil
2 eggs, beaten
3/4c buttermilk
2t vanilla
2T lemon juice
1 1/2-2C zucchini, shredded and squeezed dry
1C semi-sweet chocolate chips

-whisk all dry ingredients together until blended
-make a well in center
-add eggs and the rest of the wet ingredients
-stir until combined
-stir in zucchini + chocolate chips
-spoon into mini-muffin tin (2oz scoop)
-bake at 350˚ for 25 minutes or until top springs back when touched

Copyright 2009, Molly L. Herrmann