One Year Ago: Baked Coconut-Walnut Pineapple Rings
We have been having zucchini everything recently because of the overabundance from the garden that I have of it. These are my husband's favorite muffins and he has them for breakfast whenever they're in the house until we run out. The last time I made them, I realized that I was out of mini chocolate chips, so I substituted with the regular size chocolate chips. I do not recommend this as overpowers the zucchini taste a bit too much.
- 1 1/2 c all-purpose flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 c vegetable oil
- 1/3 c milk
- 1 large egg
- 1 c white sugar
- 1 c shredded zucchini
- 1/2 c chopped nuts (I omit for my husband's sake)
- 1/2 c mini chocolate chips (I was out and used regular size, which I do not recommend)
- 1 tsp pure vanilla extract
- 1/2 tbsp orange zest
Preheat oven to 400 degrees.
In a large bowl, sift together the flour, baking powder, cinnamon and salt. Stir in chocolate chips (this allows them to be coated in the flour, which prevents them from sinking while baking).
In a separate large bowl, beat together the egg and sugar. Stir in the zucchini and nuts.
Gradually stir the flour mixture into the egg mixture, being careful to not over mix.
Fill a prepared muffin pan with the batter 2/3 full for 12 regular size muffins.
Bake for 18 minutes, or until a toothpick comes out clean. Allow to cool in the pan for 5 minutes before removing.