Zucchini-Chocolate Chip Muffins
Whenever I make these muffins, I freeze several. As I am leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee.
Whenever I make these muffins, I freeze several. As I am leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee.
- Carbohydrate 28.0073293296411 g
- Cholesterol 15.51 mg
- Fat 8.00091940778824 g
- Fiber 1.00025008882134 g
- Protein 2.37120008532819 g
- Saturated Fat 1.41900521053473 g
- Serving Size 1 1 Serving (56g)
- Sodium 310.167068885944 mg
- Sugar 27.0070792408197 g
- Trans Fat 0.253437203069874 g
- Calories 189 calories
Step-by-step
- In a bowl, combine flour, sugar, baking soda, cinnamon and salt.
- Combine the egg, oil, milk, lemon juice and vanilla; mix well.
- Stir into dry ingredients just until moistened.
- Fold in zucchini, chocolate chips and walnuts.
- Fill greased or paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Managing Moisture in Squash
Shredded zucchini contains substantial water that directly impacts crumb density. Squeeze the shredded vegetable in a clean kitchen towel before mixing it into the batter. Skipping this step introduces excess liquid, leading to a soggy texture and extended baking times beyond the standard 25 minutes at 350 degrees F.
Fat and Dairy Adjustments
Vegetable oil provides a permanently liquid fat at room temperature, yielding a more tender crumb than solid butter. Whole milk can be replaced with plant-based alternatives containing similar fat percentages without altering the batter viscosity. Maintain the exact quantity of lemon juice specified, because its acid activates the baking soda for proper rise.
Baking Equipment Considerations
Standard 12-cup metal muffin pans conduct heat rapidly for sharp edge browning. Silicone molds require placement on a sturdy metal baking sheet for stability during transport to the oven. Fill paper liners precisely two-thirds full to prevent overflow during expansion.
